Soft and chewy Reese’s Pieces peanut butter blondies made with simple baking ingredients, creamy peanut butter, chocolate chips, and crunchy Reese’s pieces. The whole batch is ready in under 1 hour and makes 15 bars!
I once took a very official social media poll as to which most people prefer, a classic brownie or a blondie. I think the brownie came out slightly on top. The more I think about it, the more I wonder why we have to decide on either one. There are plenty of reasons to enjoy both!
This recipe for Reese’s Pieces blondies is for all the blondie lovers who just happen to love peanut butter just as much. These are a step up from my peanut butter blondies because not only are they thick, chewy, and buttery with tons of peanut butter flavor but these have the bonus of crunchy Reese’s pieces.
The entire batch is baked up and ready to eat in under 1 hour and because they’re made with simple baking staples, they come together in a pinch. I could eat a few of these in one go, I can’t deny it. And with a cold glass of milk? Please, take them away from me!
If you want a similar flavor but semi-homemade, try my Reese’s Pieces Cookies!
Why you’ll love this recipe
- Taste, texture, and presentation. The little candy-coated peanut butter bits not only add taste and texture but the pop of color is so much fun!
- Delicious. Chewy, crunchy, peanut-y, and melt-in-your-mouth buttery!
- Any occasion. Perfect as an anytime snack or dessert.
- Take them on the go! Bars like this are great for portability.
Helpful Tools
- 9 x 13 baking dish
- Mixing bowls
- Cooling rack
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Baking staples – Butter, brown sugar, eggs, vanilla, flour, baking powder
- Peanut butter – I generally use commercial brands like Jif or Skippy in these Reese’s Pieces blondies because of the consistency. I don’t find natural peanut butter holds together as well.
- Salt – Brings out the flavors and balances the sweetness.
- Chocolate chips – Semi-sweet chocolate chips or milk chocolate.
- Reese’s Pieces – Little pieces of orange, yellow, and brown candy-coated peanut buttery goodness.
How to Make Reese’s Pieces Blondies
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
JumpStep 1: In a large bowl, beat the butter and brown sugar with an electric hand mixer until combined and fluffy. Use a spatula to stir in the peanut butter.
Step 2: Add in the eggs and vanilla and stir to fully combine. At this point we’ll only use a spatula so we don’t overmix.
Step 3: In a separate medium bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until fully combined.
Step 4: Fold in the chocolate chips and stir to make sure they’re evenly distributed. Then, transfer the blondie batter to the prepared 9×13 baking dish and use your hands or a spatula to press it down evenly.
Step 5: Press the Reese’s Pieces into the top of the blondie batter and place the dish in the oven. Bake in a preheated 350-degree oven for 30 minutes. Cool on a cooling rack before slicing.
- The blondies are done when you can stick a toothpick into the center of the batch and it comes out clean.
- Allow them to cool first before slicing. This way you’ll get cleaner edges.
- Use good quality chocolate chips. I always use Ghirardelli.
- Bring your butter and eggs to room temperature about 30 minutes before you begin. This will help them to blend better and bake evenly.
Storage & Reheating
How to store leftovers
I don’t imagine you’ll have much left, but if you do, keep them covered in an airtight container. They’ll keep fresh at room temperature or in the fridge.
Freezing Instructions
Sometimes it’s easier to flash freeze them solid first so that they don’t freeze stuck together. You can also layer them with parchment paper.
They’ll keep frozen for up to 3 months. Take as many as you want out when you get a craving and let them thaw in the fridge or on the counter before serving again.
FAQs
Can I use M&Ms instead?
You can! This is a great alternative for when you’re celebrating a specific occasion. Use the color that matches the theme!
How to avoid dry crumbly blondies?
To begin, you want to use the right ingredients. Brown sugar over white sugar, room temperature ingredients, and avoid natural peanut butter, which tends to make it crumbly. Next, is making sure not to overmix the batter. Last is not overbaking the Reese’s Pieces blondies to ensure they stay buttery and chewy throughout.
Need more brownies and bars? Try these:
Salted Brown Butter Chocolate Chip Cookie Bars
Reese’s Peanut Butter Cup Cheesecake Bars
Click here to view my entire collection of bars and brownies.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Reese’s Pieces Peanut Butter Blondies
Ingredients
- ½ cup salted butter at room temperature
- 2 cups light brown sugar
- ½ cup creamy peanut butter
- 2 large eggs
- 1 Tablespoon vanilla
- 2 ⅛ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips I always use Ghirardelli baking chips
- ½ cup Reese’s Pieces
Instructions
- Preheat your oven to 350 degrees.
- Lightly spray a 9 x 13 pan with non-stick spray (I like to use coconut oil spray) and set aside.
- In a large bowl, add the butter and brown sugar. Use a hand mixer to mix until fully combined.½ cup salted butter, 2 cups light brown sugar
- Add in the peanut butter and stir with a spatula to combine.½ cup creamy peanut butter
- Add in the eggs and vanilla and stir to fully combine.2 large eggs, 1 Tablespoon vanilla
- In another medium bowl, add the flour, baking powder, and salt and toss to combine.2 ⅛ cups flour, 1 teaspoon baking powder, ½ teaspoon salt
- Stir the dry ingredients into the wet ingredients until fully combined.
- Pour in the chocolate chips and stir to evenly distribute into the batter.½ cup chocolate chips
- Push the batter evenly into the prepared pan using a spatula (or your fingers).
- Press the Reese’s Pieces into the top.½ cup Reese’s Pieces
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool on a cooling rack before slicing.
Notes
- Let cool before slicing for neater edges.
- Use quality chocolate chips (like Ghirardelli for best flavor).
- Bring butter and eggs to room temp about 30 minutes before baking for better texture.
- Store covered in an airtight container at room temp or in the fridge.
- Flash freeze first or layer with parchment to prevent sticking. Keeps up to 3 months.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
These look delish, Melissa! I need one now.
Melissa, I love the color change, too (even if it came a little early this year). These blondies look fabulous!
Glad you liked them and I think I would add chocolate chips in next time I make them too. (Which hopefully is soon!)
I just drooled on my computer keyboard!! These look awesome! Pinned and sharing on FB today! 🙂