Recipe Swap time!!!
The theme for this swap is desserts...yummy... I photographed these before my glucose screening and it was so hard to wait to sample one until after! These peanut butter cup blondies
come from Nicole of PreventionRD
. I loved the simplicity of this recipe and that it does not make a ton of bars (I know that is not a plus for everyone, but it is just Ron and I!). These bars are really delicious and will please any chocolate loving crowd. Nicole has lots of delicious recipes on her blog that are healthy and look very tasty! Buffalo Chicken Chowder
- yes please! Thank you for a great recipe Nicole!
A big thank you to Sarah
for organizing the swaps! If you would like to participate check out her blog and join the fun!
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 tsp baking powder
1/4 tsp salt
1/3 cup natural peanut butter
1/4 cup unsalted butter, melted and cooled slightly
2 Tbsp skim milk
1 tsp vanilla extract
2 large eggs, lightly beaten
1/4 cup milk or semisweet chocolate chips
10 mini Reese’s peanut butter cups, quartered
Preheat oven to 375 F. Spray 9 x 9 inch baking pan with cooking spray. Set aside.
In a large bowl, whisk to combine the flour, sugars, baking powder, and salt.
In a separate medium bowl, stir to combine the peanut butter, butter, milk, vanilla and eggs.
Add peanut butter mixture to dry ingredients, and gently stir until combined. Fold in chocolate chips until combined (do not over mix).
Pour batter in prepared baking dish. Arrange peanut butter cups over batter.
Bake for 20-25 minutes, or until a wooden toothpick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack. Yields 16 blondies.