Peanut Butter and Heath Bar Blondies
1 1/2 cups unsalted butter, softened
1 1/2 cups smooth peanut butter
2 1/2 cups granulated sugar
3 large eggs, at room temperature
2 tablespoons vanilla extract
3 cups flour
3 teaspoons baking powder
1 1/2 teaspoons salt
1 cup peanut butter chips
3 tablespoons heavy cream
3 coarsely chopped Heath bars (the full size bars)
1/2 cup finely chopped unsalted peanuts
Preheat oven to 325*F
Grease and flour a 18 x 12 x 1-inch jelly roll pan.
In a large bowl, beat together the butter and the peanut butter until fluffy.
Add the sugar and beat until smooth.
Add the eggs and the vanilla extract and mix well.
Add the flour, baking powder and salt and beat until well incorporated.
Spread the batter evenly into prepared pan.
Bake for 25 to 30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached.
Cool to room temperature
To prepare the topping:
In a small saucepan over medium heat, melt the peanut butter chips and the cream, stirring until smooth. Drizzle the peanut butter mixture decoratively over the cooled blondies. Sprinkle the Heath Bars and the peanuts on top. Allow to cool to room temperature, or overnight, before cutting and serving.