Milky Way Blondies are the BEST way to use up leftover Milky Way candy bars! This simple chewy blondie is filled with chopped Milky Way bars, chocolate chips, and caramel sauce, and is so good!
It doesn’t get anymore delicious than these Milky Way blondies. With their sweet chewy caramel center and tasty chocolate bites, this is a treat recipe we all need in our lives!
This recipe was born on the need to get rid of leftover holiday candy. But, you can definitely make this blondie without the candy bar, and just increase the chocolate chips.
These bars have all of the components of a Milky Way candy bar: chocolate, caramel, and the gooey soft nougat-like center. They are the ultimate indulgence.
Also, if you love baking, be sure to try these Cannoli Cookies made with chocolate chips and pistachios.
Milky Way Blondies
This simple recipe requires only one mixing bowl and comes together super fast. It’s a great recipe to make with your kids too!
To start, line a 9 x 9 inch baking pan with parchment paper. Leave a slight overhang of parchment so that the bars will be easy to remove.
In a large microwave safe bowl, microwave the butter until melted. Then, add in the brown sugar and eggs. Whisk until fully combined.
Secondly, add the flour, baking powder, and salt to the batter. Whisk until combined.
Lastly, add in the chopped Milky Way candy bar and chocolate chips. Use a spatula to fold into the batter.
Press about two thirds of the batter into the bottom of the prepared pan. You can use a spatula to press it down, but I find that damp hands work best.
Then, drizzle the caramel sauce over top of the bars. Note that if you don’t have caramel sauce, this super tasty without it too.
Lastly, spoon the remaining batter over the caramel layer.
Then, use a spatula or damp hands to gently press the dough over the caramel. It is fine if the bars are not compltely covered or if there are caramel spots showing.
Bake the bars in a preheated oven for about 30-35 minutes. When the bars are done, they will be slightly golden and pulling away from the edges of the pan. Be careful not to over bake them.
Cool the bars completely before cutting. Or serve slightly warm and enjoy the gooey deliciousness this treat has to offer!
I like to cut up my blondies into smaller bite-sized pieces. Refrigerate in an airtight container and they should keep for about two weeks. Moreover, you can bake these ahead and freeze. Just be sure they are in an airtight container, like a ziplock bag. You can freeze for up to three months.
Yes, you can absolutely substitute other candy bars here. Great substitutions would be: Twix bars, Heath bars, Snickers bars, or even Rolos.
Don’t have any candy bars on hand? These blondies would be delicious without the bars – just increase the chocolate chips by ½ a cup.
Do I need to add a caramel drizzle to Milky Way Blondies?
This step is completely optional, but makes a pretty presentation for serving. Here are the bars without the drizzle.
Not adding the drizzle makes these bars easier to store as well. Plus, the are less sticky this way. And, if you love blondies, be sure to try my super popular Cinnamon Sugar Blondies with a delicious cinnamon drizzle!
I hope you love this recipe for Milky Way Blondies! Be sure to give them a try and comment below. Enjoy!
Milky Way Blondies
- 9 x 9 inch baking pan
- ½ cup butter
- 1 ½ cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup Milky Way candy bars, chopped (about 6-7 fun size bars)
- 1 cup chocolate chips
- ¼ cup caramel sauce (like Mrs. Richardson's, Smuckers, or Ghirardelli)
- Preheat oven to 350 degrees. Line a 9 x 9 inch baking pan with parchment paper; set aside.
- In a large bowl microwave safe bowl, melt butter on high for about a minute. Add in the brown sugar, eggs, and vanilla, and whisk to combine. Stir in the flour, baking powder, and salt until well combined. Fold in the chopped Milky Way and chocolate chips.
- Spread about two-thirds of the batter into baking pan, using a spatula or dampened hands to spread. Top with caramel sauce. Spoon on remaining batter and gently spread out over the caramel using a spatula or damp hands.
- Bake for 30-35 minutes or until the bars turn golden brown. Let cool competely on a wire rack. Remove from pan using the parchment overhang. Cut into small pieces and drizzle with extra caramel sauce if desired.