There comes a time in every person’s life when they just need to throw in the towel, put away the quinoa and hummus and hunker down with some good, old-fashioned junk food. With the weather turning colder, the days getting shorter and a pandemic still raging, I would suggest that time is now.
And there really is no better way to fill a junk food need than with these absolutely bonkers but utterly delicious Halloween candy potato chip blondies. One of the great things about this decadent treat is the fact that most of the ingredients are probably already lurking somewhere in your pantry – leftovers of sorts.
Half-eaten bag of potato chips? Check. Forgotten Oreos that got shoved behind a box of granola bars? Check. Heath and Snickers candy bars? You might not have those on hand yet, but in a couple of weeks, they will magically appear in your kids’ trick-or-treat buckets, and you’re going to want to “borrow” a few handfuls to make this dessert.
Just make sure to share a blondie or two with the obliging children afterward. I realize that a recipe that calls for four types of chocolate mix-ins and a drenching of caramel sauce might sound like it would fall into the “sickeningly sweet” department.
But somehow, maybe through some kind of Halloween magic, the mess of cookie dough, chopped candies and salty potato chips meld together to form a chewy blondie that leans on the savory side of sweet. It just works.
That said, trust me when I tell you that a scoop of vanilla ice cream and a drizzle of caramel sauce on top of one of these blondies will take you to an even higher level of dessert nirvana. Chewy, decadent and completely cuckoo, Halloween candy potato chip blondies might be the junk food holy grail 2020 has been waiting for.
Halloween Candy Potato Chip Blondies
Adapted from “The Cookies & Cups Cookbook” by Shelly Jaronsky.
3 cups kettle-style potato chips
1 cup (2 sticks) salted butter, softened
1¼ cups packed light brown sugar
2 large eggs
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon kosher salt
2½ cups flour
14 fun-size Heath bars, coarsely chopped
10 Oreo cookies, coarsely chopped
1 cup semisweet chocolate chips
14 fun-size Snickers bars, coarsely chopped
¼ cup store-bought caramel sauce
Preheat an oven to 350 degrees. Line a 9-by-13-inch pan with foil and spray liberally with cooking spray.
Spread the kettle chips evenly in the pan.
In the bowl of a stand mixer, mix the butter and brown sugar on medium speed for 2 minutes.
Add the eggs, vanilla, baking soda and salt. Continue mixing until smooth, scraping the sides of the bowl as necessary.
Turn the speed to low and add the flour a little at a time until incorporated.
Turn off the mixer and add the chopped Heath bars, chopped Oreos, chocolate chips and three-fourths of the chopped Snickers. Stir by hand until combined evenly. Do not overmix.
Drop large spoonfuls of the mixture evenly over the layer of potato chips. Spray hands with cooking spray and gently press the mixture into an even layer, reapplying cooking spray as necessary so the dough does not stick too much to your hands. Try not to crush the chips completely.
Press the remaining Snickers pieces into the top of the dough. Drizzle the caramel sauce evenly over everything.
Bake for 20 to 25 minutes, until the edges are set. The middle should still seem slightly undercooked. Allow the bars to cool completely before cutting.
Top with a scoop of ice cream and drizzle of caramel sauce, if desired.
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