You know that feeling when all the food you received over Purim is spread out on your table, and every time you walk by you grab another candy bar or cookie?
I’m totally guilty of that! I always convince myself that everything must be eaten, so we can start getting ready for Passover.
And although I love leisurely eating all the goodies I receive, I wanted to come up with a better way to get the junk out before Passover, and even more so, I wanted to transform everything into something new and exciting!
Behold, my Chocolate Candy Bar Blondie!
How fun is this!? This Chocolate Candy Bar Blondie is the perfect dessert to serve when having company the weeks leading up to Passover, and let me tell you, it not only looks adorable, it tastes soooo good!
I made a plain blondie, topped it with an easy homemade ganache, and then went all out with the toppings!
It was so much fun to make-what child (and adult!) wouldn’t love creating and devouring this baby?
Here is the blondie before I put the fruity candies on. Surprisingly, it looked really elegant!
There are so many ways to go about making a Chocolate Candy Bar Blondie. You can use fresh fruit, dried fruit, all chocolate, potato chips, pretzels etc. You can also easily make this dairy free and nut free.
Also, you can totally have a Purim party and serve something like this because, hello – festive!
However you decide to eat your Purim treats, I hope you enjoy! Stay tuned for Passover recipes!
- For the Blondie:
- 2 sticks unsalted butter or margarine, room temperature
- 1 cup light brown sugar, lightly packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- For the Chocolate Ganache:
- 1 cup heavy cream, or non dairy cream
- 1 cup semisweet chocolate
- 1 teaspoon vanilla
- Pinch of salt
- Topping Options:
- Candy bars
- Chocolate covered pretzels
- Cookie wafers
- Twizzlers
- Reese’s peanut butter cups
- Fresh fruit
- Dry fruit
- M and M’s
- Marshmallows
- Pretzels
- Potato chips
- For the Blondie:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer, mix together the butter, brown sugar and granulated sugar, until light and fluffy. Add in the vanilla and eggs and mix well, scraping down the sides of the bowl if needed.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until combined.
- Evenly spread the batter into an 11 inch tart pan, and smooth out the top.
- Bake for 25-30 minutes, and allow to cool completely.
- For the Chocolate Ganache:
- In a medium saucepan, over a medium flame, heat the cream until it comes to a soft simmer. Turn off the flame, and add in the chocolate, vanilla and salt. Mix until the chocolate is completely melted and smooth.
- Once the blondie is completely cool, slowly pour the chocolate ganache on top. You do not need to use all of the ganache, just enough to cover the blondie. Then, top the chocolate with your favorite toppings!
- The chocolate ganache will become thicker and less runny the longer it sits.
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