I have a confession. I have NO willpower. There was a giant bag of mini eggs sitting in the cupboard and I could not leave them alone. I tried. I tried everything. I moved them, I pretended they weren’t there, calling my name. I thought about the amount of calories I was inhaling. There was nothing I could do, I was broken under the incredible force of the delicious, mouth watering, crunchy, chocolatey mini egg.
Finally I had to beg Mr. to finish them before I needed to be rolled out the front door. It’s almost embarrassing, almost but I don’t think I’ve ever met anyone who can resist the power of the Mini Egg. Thank goodness I only by them once a year.
Another thing I have absolutely no resistance to is Cookie Butter. I eat it by the spoonful. I don’t even pretend to put it on anything. Just straight from the jar. I have bought so many jars with the intention of baking something and then before I could do anything with it I was at the bottom of the jar.
Finally, I bought a jar of crunchy Cookie Butter and decided to make these fabulous blondies with it before I had a chance to consume the entire jar, yet again. I also added crushed cookies to the blondies to give them a little extra flavor and to play off the crunchy factor.
Then I had to add these to the list of things I am powerless against. The list is getting long, very, very long.
Crunchy Cookie Butter Blondies
In a medium sauce pan melt butter and brown sugar together.
Add in your cookie butter and stir until combined.
Add in your eggs and vanilla. Stir just until the egg is incorporated.
In another large bowl whisk together all your dry ingredients.
Add your wet ingredients to your dry.
Then add in your cookie crumbs.
Fold everything together until no flour streaks remain.
Put in your prepared pan and push down evenly.
Bake at 350 F for 20-25 minutes.