Candy Bar Blondies

Adapted from Ghirardelli
Makes 9 individual blondies or one 9”x9” pan
Author Wendy Sondov


  • 8 ounces 2 baking bars white chocolate, broken into chunks
  • ½ cup vegetable shortening
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla paste or extract
  • 1 ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 9 mini candy bars also larger candy bars cut to fit or m&m type candies
  • 9 tablespoons sprinkles


  1. Preheat oven to 350 degrees F. Butter or spray cooking oil onto individual brownie pan.
  2. Place chocolate and shortening in medium sized microwave safe bowl. Heat in microwave 1 minute. Stir. If not completely melted, return to microwave for 10 second intervals, stirring between heating, until completely melted and combined.
  3. In bowl of electric mixer, beat eggs until foamy (about 3 minutes).
  4. Mix in sugar, vanilla, and melted chocolate.
  5. Add flour and salt and stir until incorporated.
  6. Spoon 1 heaping tablespoon of batter into 9 sections of the pan. Using finger tips spread dough evenly to cover bottom of each section. Add more dough if needed.
  7. Gently press candy onto the dough. (If you want to remember what is inside each blondie, now is the time to make a map/key for the baking pan.)
  8. Add about 2 tablespoons of dough to each section on top of candy. Use fingertips to press dough around candy and even across the top.
  9. Spread 1 tablespoon of sprinkles over each section. Press gently to make sure sprinkles are attached to dough. They will melt slightly during baking.
  10. Bake for 12- 15 minutes, or until golden and toothpick inserted in center comes out clean. ( 25 minutes for 9”x 9” pan). If mailing internationally, undercook by about 1 minute. (The extra moisture from undercooking will help keep the blondies soft while shipping)
  11. Cool for 15-20 minutes in pan, then remove from pan to complete cooling on a wire rack. ( If you want to remember what is inside each blondie, place the blondies carefully on the wire rack in the same order as your map/key.)
  12. Blondies can be stored in airtight container at room temperature for at least 2 weeks.

Packing Tips

For individual blondies, wrap each blondie in plastic wrap then place in an airtight container or zip lock bag. For 9”x9” pan blondies, wrap entire square of blondies (removed from pan or in disposable foil pan) in two layers of plastic wrap and insert into gallon zip lock bag.