Peanut Butter Peanut Butter Cup Blondies

Ingredients

• ¼ cups Toasted Almonds (optional)
• 25  Mini Reese's Peanut Butter Cups
• ½ cups Butter
• ¼ cups Creamy Peanut Or Almond Butter
• ¾ cups Brown Sugar, Packed
• ¼ cups Sugar
• 1  Egg
• 1  Egg Yolk
• 1 teaspoon Vanilla
• ½ teaspoons Almond Extract
• 1 cup Flour
• 1 teaspoon Salt
• ¼ teaspoons Baking Soda

Preparation Instructions

Preheat oven to 350ºF and butter an 8 or 9-inch square pan. Use the smaller one if you like thicker bars, the larger for thinner ones.

In a food processor, finely chop the almonds, if using. Measure 1/4 cup exactly, and set aside in a small bowl. Next chop the peanut butter cups. Believe me, I thought this would make a big melty mess, but it works! It’s ok if there are a few larger chunks. Measure about 2 cups. Add to the almonds and set aside.

In a small saucepan over medium heat, combine butter and peanut butter, stirring occasionally as they melt, until smooth. Allow to cook for about 3 more minutes, then remove from heat.

Place both sugars in a mixing bowl, add melted butters, and cream with an electric mixer until smooth. Add the egg, egg yolk, and extracts, and beat a little longer. Add the flour, salt and baking soda, and mix on low speed just until combined. Stir in the almonds and peanut butter cup crumbs.

Spread dough into prepared pan. Bake for 22-25 minutes (for a 9-inch pan) or 27-30 minutes (for an 8-inch pan), until edges are just turning golden brown and center is puffed and only moves slightly when you jiggle the pan.

Cool completely, then cut into squares.