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Fudge Topped Peanut Butter Chip Blondies


3 hours 30 minutes
Skill Level
32 blondies

Skip the store and try this tasty and decadant Fudge Topped Peanut Butter Chip Blondies made with HERSHEY'S CHIPITS.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
30 minutes
Freeze Time
3 hours


  • 1 cup
    butter or margarine (250 mL)
  • 3/4 cup
    granulated sugar (175 mL)
  • 3/4 cup
    light brown sugar (175 mL)
  • 2
  • 1 tsp
    vanilla extract (5 mL)
  • 2 1/4 cups
    all-purpose flour (550 mL)
  • 1 tsp
    baking soda (5 mL)
  • 1/4 tsp
    salt (1 mL)
  • 2 cups
    HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (500 mL)
  • 1 can
    sweetened condensed milk (398 mL)
  • 1/2 cup
    peanuts (125 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
baking pan 13x9-inch (33x23 cm) Baking Pan
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
saucepan Saucepan
refrigerator Refrigerator

Heat oven to 350°F (180°C). Grease 13x9x2-inch (33x23x5-cm) baking pan.


Beat butter, granulated sugar, brown sugar, eggs and 1/2 tsp (2mL) vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in peanut butter chips. Spread batter into prepared pan.


Bake 30 to 35 minutes or until golden. Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted. Remove from heat; stir in remaining 1/2 tsp (2 mL) vanilla. Spread evenly over baked blondies. Sprinkle with peanuts; press down lightly. Cool.


Refrigerate about 3 hours or until firm. Cut into bars. Store covered at room temperature.