As Seen On TV: Easter Blondie Cookie Bars
To watch this segment, click here!
As a kid, I would buy the Nestle Tollhouse cookie dough and smush it into an 8x10 jellyroll baking pan to make one giant sheet-cookie. These gluten-free blondie bars have a similar taste to the famous Nestle cookies—but these are gluten-free and extra fun with Easter candy! (You’ll want to make sure your Easter candy of choice is also gluten-free if you want GF bars.)
I used Easter Caramel M&Ms (because the only thing better than blondies are caramel blondies—you know?!) You could substitute any Easter candy of choice. This recipe is EASY, fun, delish, and perfect for Easter!
What You’ll Need:
2 1/4 cups all-purpose or 1:1 Gluten-Free flour
1 teaspoon baking soda
1 teaspoon salt
1 cup grass fed butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon almond extract
2 large eggs
1 1/2 cups Easter candy (I am using Caramel M&M candy!)
Optional: 1 cup chopped pecans
Preheat the oven to 375 degrees F. Prepare an 8x10 jelly roll pan or baking dish. I like to line mine with foil or parchment paper so the bars are easy to remove.
Cream together butter and sugar in a large bowl.
Add to it the flour, salt, and baking soda.
Add in the eggs, one at a time. Add in almond extract. If using pecans, add them in.
Fold in the Easter candy (caramel M&Ms!)
Spread the batter across a prepared 8x10 jellyroll pan or dish.
Bake 20-23 minutes until golden. Allow to cool completely before cutting! Enjoy!
Tip! To make these bars chewy, make sure not to over-bake! I usually take mine out around 22 minutes. I let them cool on the stovetop for 10 minutes, then put the entire pan in the freezer for 20 minutes. Then, I remove the bars (lift the foil) and use a pizza cutter to achieve nice clean lines. Spray the pizza cutter with nonstick for best results!
Store in an airtight container. Enjoy!