Yield: Yields 48 blondies
I like peanuts best when they are well salted and paired with something sweet. Bazzini peanuts from New York City have an exceptional crunch, a good roasted flavor, and a pleasing level of saltiness, which makes them the perfect addition to buttery blondies studded with milk chocolate chips. This recipe makes small blondies; you can cut them bigger if you like.
This recipe is excerpted from Sweet: Inspired Ingredients, Unforgettable Desserts. Read our review.
Make Ahead Tips
Once cooled, the blondies can be stored in an airtight container for up to 4 days; or leave the blondies, uncut, in the pan, wrap in a double layer of plastic wrap, and freeze for up to 2 months.
Excerpted from Sweet: Inspired Ingredients, Unforgettable Desserts by Valerie Gordon (Artisan Books). Copyright © 2013.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Subscribe today and save up to 44%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review