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Peanut Butter & Bacon Blondies

 Peanut Butter & Bacon Blondies
The most unusual bar cookie recipe I have is also a favorite. Use store-bought bacon bits to help save time. — Janie Colle, Hutchinson, Kansas
24 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 2 cups packed brown sugar
  • 1 cup butter, melted
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Dash salt
  • 8 bacon strips, cooked and crumbled
  • FROSTING:
  • 1 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 to 4 tablespoons 2% milk
  • 6 bacon strips, cooked and crumbled

Directions

  • Preheat oven to 350°. Line a 13x9-in. pan with parchment paper,
  • letting ends extend up sides; grease paper.
  • In a large bowl, beat brown sugar and butter until blended. Beat in
  • eggs and vanilla. In another bowl, whisk flour, baking powder,
  • baking soda and salt; gradually beat into sugar mixture. Fold in
  • bacon.

2 of 2

Peanut Butter & Bacon Blondies (continued)

Directions (continued)

  • Spread into prepared pan. Bake 25-30 minutes or until a toothpick
  • inserted in center comes out clean (do not overbake). Cool
  • completely in pan on a wire rack. Lifting with parchment paper,
  • remove from pan.
  • For frosting, in a large bowl, beat peanut butter and butter until
  • blended. Gradually beat in confectioners' sugar, vanilla and enough
  • milk to reach desired consistency. Frost blondies; sprinkle with
  • bacon. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.
Nutritional Facts: 1 blondie equals 342 calories, 19 g fat (9 g saturated fat), 53 mg cholesterol, 265 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein.