I didn’t know how heavily I rely on my computer. Until it was dead. Luckily, I have my iphone and that saved me so I could at least check my email and facebook. I did realize just how much I need to unplug every now and then and take a break. It was kind of empowering. But now that I have it back, thanks to my computer genius of a husband, I feel much better. Things are all and right in the world again. (insert childish giggle)
But seriously, I am thinking about starting my own club. For people as addicted to baking and eating as much as I am. What do you think it should be called? Anyone want to join? I am serious. I think I may need professional help. My husband is training for a Half Ironman this fall and he is not happy every day when he walks through the door from work and I have chocolate smeared all over my face and there is a new cookie sitting on the stove. He says he doesn’t want sugar in the house anymore, it’s too much of a temptation. Um…I don’t think I can do that….. What is my problem?
Okay, rambling over. These blondies are amazing. I used my basic Chocolate Chip Pudding Cookie recipe and added 2 Hershey’s Cookies and Cream candy bars broken up into pieces. Heaven. I tell you.
Hope you all have a marvelous week! Happy Baking!
Cookies and Cream Blondies
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, at room temperature
1/2 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla
1 (3.4) ounce package instant vanilla pudding mix
2 (6 ounce) Hershey’s Cookies and Cream Candy Bars
1 cup semi sweet chocolate chips
In a medium bowl, whisk together flour, salt, baking soda and baking powder. Set aside. Using a mixer, cream the butter and sugars. Add eggs one at a time until well incorporated. Add vanilla and pudding mix. Be sure to scrape the sides of the mixing bowl to make sure it is combined well. Slowly add the flour mixture. Break up the candy bar into bite sized pieces. Add into the batter along with the chocolate chips.
Place a generous piece of tin foil with enough to hang over the sides of a 9X13 inch pan. (So you can pull it out of the pan after it has been baked.) Spray the tin foil and pour the batter into the pan. Pat down so it is even along all sides. Bake at 350 degrees for 20-25 minutes. You don’t want to over bake this. Bake just until center is set, but still gooey. Cool in pan and then take it out of the pan with the tin foil. Cut into bars. Enjoy!