PEEPs Fluffernutter Blondies

Blondies made with PEEPs®, chocolate and peanut butter turn a childhood favorite sandwich into a portable dessert, perfect for any holiday!

PEEPs Fluffernutter Blondies

Easter is just around the corner which means one thing for me – PEEPS®!!! How do you like your PEEPS®? I like to let them get a little stale before enjoying them. I open the packaging and let the PEEPs sit around for a few days, which is torture, but always worth the wait. I also like the chicks more than the bunnies. No idea why, I just do (sorry bunnies).

PEEPs Fluffernutter Blondies

So this year, when the guys at PEEPs & Company asked if I’d like some samples to play with in the kitchen, I was more than excited. I started brainstorming ideas of what I could create from these colorful candies and my mind instantly went to a fluffernutter sandwich.

PEEPs Fluffernutter Blondies

I had my first fluffernutter a few years ago with a friend in Boston. Since I grew up in the Midwest, I had never heard of a fluffernutter. The combination of smooth salty peanut butter and gooey marshmallow cream is just right and it’s no wonder kids go crazy for those sandwiches! Using the fluffernutter as an inspiration, I came up with these PEEPs Fluffernutter Blondies which are made from a peanut butter blondie, topped with chocolate chips and chopped up PEEPs®.

PEEPs Fluffernutter Blondies

Since PEEPs® have their signature colored sugar coating, I decided to cut out some of the sugar in the blondies. The chocolate is there because, well, chocolate. I posted this pic on Instagram that day since I was having so much fun. The stickiest part of this whole baking adventure was just cutting up the PEEPs®.

PEEPs Fluffernutter Blondies

While I had a lot of fun playing in the kitchen with these flavors, I had even more fun exploring the goodies that the PEEPs® team had sent me. After I opened my box of goodies, I instantly recognized the iconic colorful chick and bunny PEEPs® and was intrigued by some new (to me) products as well. There were chocolate dipped PEEPs®, chocolate mousse flavored PEEPs®, large PEEPs® bunnies, Peepsters® and my new favorite – the chocolate covered PEEPs®. It’s a yellow chick PEEP® dipped in dark chocolate.

PEEPs Fluffernutter Blondies

Be sure to check out www.marshmallowpeeps.com for recipe ideas, products, and the Express your Peepsonality contest!

Disclaimer: The PEEPs were sent to me at no charge. The opinions stated in this post are all mine.

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PEEPs Fluffernutter Blondies

Blondies made with PEEPs®, chocolate and peanut butter turn a childhood favorite sandwich into a portable dessert, perfect for any holiday!

Yield: 16 bars

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

1/2 cup peanut butter (not Natural Peanut Butter)
1/3 cup butter, at room temp
1/2 cup sugar
1/2 cup brown sugar
2 eggs, at room temp
1 Tbsp vanilla
1 cup flour
1 tsp baking powder
1/2 tsp salt
10-12 PEEPs
1/3 cup bittersweet chocolate chips

Directions:

Preheat oven to 350 degF. Prepare a 8x8" pan with parchment paper and/or baking spray.

Cream peanut butter and butter in the bowl of a stand mixer until smooth and thoroughly combined. Scrape bowl and beater.

Add the sugars and vanilla. Beat until well mixed. Scrape bowl and beater again.

Add the flour, baking powder, and salt and mix until almost combined. Use a spatula to stir batter until flour is completely mixed in.

Bake for 30 minutes until blondies are almost done. While they are baking, use kitchen shears to cut PEEPs into bite-size piecces. After the 30 minutes are over, sprinkle chopped up PEEPs and chocolate chips on top of blondies. Return to oven and bake for 4-6 minutes, until PEEPs have begun to puff but aren't toasted. Remove from oven and allow to cool completely before cutting.

When ready to cut, warm a large knife in a glass of hot water. Dip and dry with paper towel prior to each cut (the PEEPs will be gooey and sticky!)

Recipe from Beantown Baker

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12 Responses to “It’s good to be back in the kitchen!! Martha Stewart’s Buttermilk Cupcakes with Chocolate Swiss Meringue Buttercream”

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    1
    Jigginjessica — July 10, 2009 at 12:47 pm

    These look and sounds great! Also thanks for the link to the cupcake carrier! I’ve been wanting to buy one for awhile now but didn’t like that Wilton’s only held 12.

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    2
    Cate — July 10, 2009 at 12:48 pm

    Those paper cupcake liners are so pretty! I keep seeing recipes from that book and I really want to get myself a copy!
    Do you think you could add a few extra ounces of chocolate to the frosting without messing up the texture?

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    3
    Erin — July 10, 2009 at 12:51 pm

    I just posted cupcakes from that book today too! And I also have the Wilton cupcake carrier. Not to thrilled with it either, but I got it because I needed something to carry a huge sheet cake in. I would love a double decker.

    Your cupcakes look great, as always! I need to work on my frosting skills. (Hence the reason I posted a recipe that could be frosted in a “rustic” style!)

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    4
    Jen — July 10, 2009 at 12:55 pm

    Jessica – Definitely check out that carrier. Not sure if you guys have a Container Store, but I think BB&B carries it now too.

    Cate – I’m not sure if more chocolate would ruin the texture… Possibly. I was underwhelmed when I tasted the frosting by itself, but when it was on the cupcake, it was really good. The subtle flavor paired really well with this cupcake. I just really prefer my chocolate frosting to be really chocolatey!

    Erin – Thanks! I’m always try to improve my skills. This was the first time I’ve tried the rosette. I usually pipe from the outside in.

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    5
    Ingrid — July 10, 2009 at 4:59 pm

    Yay, for packages in the mail and new kitchens!

    I like how you frosted the cupcakes, very pretty. I haven’t made SMBC yet but I’m gonna soon. Sounds good!

    Happy Friday!
    ~ingrid

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    6
    Jennifer — July 11, 2009 at 7:52 pm

    I need that cupcake carrier!! Thanks for the link to it!! Ive been on the out look for a great one for a while!

    These are great cupcakes! Well done!!

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    7
    craftybitch — July 13, 2009 at 3:07 pm

    These look awesome! What icing tip did you use, if you don’t mind me asking?

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    8
    Jen — July 13, 2009 at 3:39 pm

    I used my trusty old 1M tip for the frosting.

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    9
    craftybitch — July 13, 2009 at 5:08 pm

    Awesome, thank you!

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    10
    Scott W. — July 23, 2009 at 12:34 am

    The frosting is so delicate looking. Just the way Martha Stewart would like it.

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    11
    Little Ewe — July 30, 2009 at 11:59 am

    love the recioes and will definately try them but as i live in the uk please could you give me imperial measures rather than cupa and sticks thanks:)
    Fiona

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    12
    articia — July 12, 2010 at 2:34 pm

    when I make chocolate SMBC I actually use cocoa powder. I think it gives it a stronger chocolate flavor without messing with the texture. Maybe you could try adding some cocoa powder if the melted chocolate doesn’t taste bold enough.

    also, I saw those snap n’ stack cupcake carriers at my local Meijer and bought 2. they weren’t cheap so as I was driving home I was deciding if I was going to regret spending nearly $50 on the 2 of them, but I couldn’t be happier with them. they’re come in *so* handy.

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