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All Fridays in December need something sweet, enter these Salted Milk Chocolate and Peanut Butter Blondies.

Salted Milk Chocolate and Peanut Butter Blondies | halfbakedharvest.com @hbharvest

If there was ever a chocolate bar recipe to have in your back pocket, it should be these blondies. In fact, I should really be calling these Back Pocket Salted Milk Chocolate and Peanut Butter Blondies…but I’m feeling like that title might be a little on the long side.

Point is, these are the best blondies I’ve ever had. Granted, I haven’t had a lot of blondies, nor made a lot of blondies (although I do have a recipe on HBH from my very first year of blogging…the photos are scary), but still these blondies here are the best.

Milk chocolate + peanut butter + flaky salt.

I mean, what’s not delicious about that, you know?

Salted Milk Chocolate and Peanut Butter Blondies | halfbakedharvest.com @hbharvest

I mentioned yesterday that my parents have a ton of guest in town. Here’s the thing, when my parents have guests in town, that means I have guests in town too. For those of you unfamiliar, I live next door to my parent’s house, maybe a football field away from each other, and everyone who comes to visit knows two very important things, my house has the food…and the alcohol.

Sometimes I really wish this was not the case, but for the most part, I don’t mind being the place that everyone comes to for good eats. My two younger brothers, Malachi and Red are currently home and with them come friends. Many friends. Red’s home for a couple snowboard competitions, and Kai is here to film both new recipe videos for the HBH Instagram and Red snowboarding…although he’s mostly been filming Red these days.

Anyway…we have a lot of people around right now. The boys will be here into January and the rest of the family comes in a couple of weeks for Christmas (can’t wait to see my cousins!), so I’m going to have plenty of mouths to feed. This means I need some really good dinners, and even more sweet treats,, for people to snack on when they come in from the cold (and let me tell you it is cold, it’s been in the single digits all week and snowing as I write this!).

Salted Milk Chocolate and Peanut Butter Blondies | halfbakedharvest.com @hbharvest

Salted Milk Chocolate and Peanut Butter Blondies | halfbakedharvest.com @hbharvest

I decided to make these bars kind of on a whim this week, after many failed attempts at what could have been a very cute holiday cake, but I just could not get it right. After a few cakes, many sticks of butter, and a sweater covered in powdered sugar, I threw in the towel and baked these blondies instead.

I needed to make something that I had confidence would be a success. Thankfully these turned out amazing, because I could not deal with another failed dessert. Again, you just can’t go wrong with anything chocolate and peanut butter.

I really don’t know why this is, but it’s always the simplest recipes that I love this most. This is a one bowl, mix, and bake kind of recipe. These blondies take less than an hour start to finish, and my guess is that you may even have most, if not all, of the ingredients on hand right now.

Salted Milk Chocolate and Peanut Butter Blondies | halfbakedharvest.com @hbharvest

The recipe starts with melted butter and creamy peanut butter. Add some brown sugar and plenty of vanilla extract. Then add flour and a handful of semi sweet chocolate chips, stir everything up in one bowl (yes stir). Seriously so easy.

The key is layering the blondie dough with some additional peanut butter so you get gooey peanut butter with every bite. Then just bake. But you guys? Please, please just under bake these. Over baking them is going to ruin their deliciousness. Trust me.

During the last-minute of baking you’ll add that milk chocolate and let it just slightly melt over the top of the bars. Then, add flaky sea salt.

OH MY GOSH. I think I may have just described heaven in a Christmas Blondie Bar.

For real. These are fudgy, peanut buttery, moist, doughy, sweet, extra chocolatey, and just a little salty. AKA the most perfect dessert.

Ever.

If you decide to eat these warm, I totally get that. Baked goods are better warm, no matter what any recipe says. Warm and gooey beats cold every time.

PS. packing these up in a cookie box would make anyone who loves chocolate and peanut butter very very happy this holiday season. You should do it…just sayin.

Salted Milk Chocolate and Peanut Butter Blondies | halfbakedharvest.com @hbharvest

Salted Milk Chocolate and Peanut Butter Blondies

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 blondies
Calories Per Serving: 249 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
    2. In a microwave safe mixing bowl, melt together the butter and 1/2 cup peanut butter on power level high, stirring every 30 seconds until melted. Stir in the brown sugar, sugar, eggs, and vanilla. Add the flour and baking powder. Transfer the bowl to the freezer and chill 5 minutes or until the dough is no longer warm to the touch. Stir in the chocolate chips. 
    3. Spread 1/2 the dough out in the prepared dish. Dollop and then gently swirl the remaining 1/4 cup peanut butter into the dough. Add the remaining dough overtop, don't worry if it does not fully cover the peanut butter. Transfer to the oven and bake for 20-22 minutes, just until set in the center. Remove from the oven and sprinkle the milk chocolate over the blondies. Return to the oven for 1-2 minutes to gently melt the chocolate. Sprinkle with sea salt. Let cool and then cut into bars. Store for up to 5 days in an airtight container.

Salted Milk Chocolate and Peanut Butter Blondies | halfbakedharvest.com @hbharvest

Friday night plans? Blondie making and eating, while watching The Santa Clause. I love December!

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Comments

  1. 5 stars
    THESE WERE SO GOOD!!! I forgot to add the baking powder because my kids were being crazy lol and they still turned out fantastic! I used M&Ms on top instead of the milk chocolate because that’s what I had on hand, highly recommended that!! Thank you for the recipe!!

  2. 3 stars
    I’m not sure if I did something wrong. My blondies are much thicker than your photos and the chocolate chunks didn’t melt nicely. They just stayed put on top and got soft..I even left them in longer in hopes they would melt. I followed the recipe except didn’t chill the dough bc I was working slowly and it wasn’t warm anymore when it was time to add the chips. They taste good though!

    1. Hey Tiffany,
      So sorry about the texture of your blondies, as for the chocolate I would recommend using a different brand, they don’t all melt the same. I hope this helps for next time! Happy New Year! xTieghan

  3. Fantastic, family finished the 9X13 in 24 hours. Made these as an alternate to the PB blossoms 🙂
    1. Easier to make
    2. Tasted way better
    3. Something new and exciting

    1. Hey Katie,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  4. I just made these as a pre-Christmas treat – they are so good! Unfortunately I messed up at the beginning and poured the whole 3/4 cups of peanut butter in the dough, so I didn’t have any left to do the layering… A good excuse to try the recipe again! 😉 And I used rapadura sugar (that’s all I had), but they really turned out great. Thanks a lot Tieghan!

  5. 5 stars
    These were absolutely delicious! Will keep this recipe in my back pocket as it was super easy to make and a huge hit with guests!

    1. Hey Imelda,
      Sure that will work! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  6. Made these tonight – amazing. Family nearly finished the entire pan. I didn’t want to use my microwave, so I just heated in an Alcad saucepan on very low heat. Butter didn’t burn and flavor popped. I would even try these again with white chocolate – although that could get too sweet. Fantastic Friday baking 🙂

  7. Have you frozen these ? Do you recommend freezing in bigger strips and cutting when ready to serve ??

    Love all things HBH and have enjoyed every recipe!

    1. Hey Lauren,
      You could freeze ad individual bars or in strips:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. If I want to make the dough ahead of time (3 days before I want to bake it) Should I just put the dough in the refrigerator at the stage where you say to chill the dough? Then, take it out to let it soften a bit before mixing in the chocolate and putting it in the pan? Will this work okay?

    1. Hey Chelsea,
      Yes, that will be just fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. The first time I baked these they seemed to be REALLY buttery and raw even when baked. The dough cracked when it was being chilled for 5min. Then when it was done baking it was really raw and super wobbly in the middle, so I put it in for longer and it was just really oily and the edges were baked. I used unsalted butter, would that be the reason why? I tried again for the second time and got the same results 🙁

    1. Hey Marla,
      So sorry you are having issues with the dough. The unsalted butter wouldn’t cause this issue, is there anything else in the recipe you are adjusting? Please let me know how I can help! xTieghan

  10. 5 stars
    I made this vegan-friendly by substituting vegan Becel for the butter and 6 tablespoons of aquafaba for the eggs. I used natural peanut butter (just peanuts), and a mix of semi-sweet chocolate chips and miniature vegan peanut butter cups.

    The recipe was incredibly easy, and conveniently one-bowl, with very little to clean up, and came out absolutely delicious. There are only three people in my house and I’m a little ashamed to say that it was gone in two days. 😂

    1. Hi Thea! I am so happy these turned out so well for you!! Also, these do not last long in my house either!! Thank you for trying these! xTieghan

  11. 5 stars
    This is my favorite blondie recipe and I’ve made these many times now. They turn out perfect for me when I add 13 minutes of baking time at the end (after the chocolate chunks have been added to the top). I love the flaky sea salt touch and something I never thought of doing before following HBH. Thanks Tieghan!!!

    1. Hey Ali,
      If you use a sheet pan these will be much thinner than intended to be. I would recommend using a 9×13 pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Brittany,
      Sure you could freeze these! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. I would like to bake these in a 9×9 instead of 9×13… Curious as to how to best do that with oven temp and baking time? What do you think?

    1. Hi Aubrey,
      I would keep the oven temp the same and add about 10 minutes to your baking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. 5 stars
    “Yummy” says my three year old. Her daddy agrees. Don’t know how you could go wrong with all that sugar! I used mostly dark chocolate and didn’t have any brown sugar so just used cane sugar as we have masses here where the canes grow! The beauty of this recipe is that is it super quick. We don’t have a microwave, I just melted the butter and peanut butter in a pan first and then transferred to the mixing bowl. Barely any washing up, no getting hands dirty, delicious eaten warm as recommended.
    If I was making in the winter I might add some cinnamon or nutmeg or something. Muchos gracias xx

  14. Hi! These look so good! I want to make them in a 9″x9″ pan so they’re thicker in height, do you think this would work ok? More time in the oven?

    1. Hi Mary,
      Yes this will work you will need at about about 10 more minutes for the baking time! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Alice! I am sorry, but I do not have them for this recipe! I would recommend using an online converter to get the measurements. Please let me know if there are any other questions I can help you with! xTieghan

  15. 5 stars
    Excellent recipe! I made some modifications due to food intolerance: I used 1 1/2 cup gluten free flour and 1/2 cup almond flour to replace the 2 cup all purpose flour, 1/2 cup and 1 tbsp of olive oil to replace the butter, 1 cup coconut sugar and 2 pinches of stevia to replace all the sugars. I only used 1/2 a cup of dark chocolate instead of 1 cup. I put the milk chocolate chips and salt after 15 minutes, otherwise the chocolate wouldn’t melt enough.

    1. Hi Shinta! I am so glad this turned out so well for you! Thank you for trying and sharing your modifications! xTieghan

  16. 5 stars
    Oh my goodness! I saved this recipe and just made in on Superbowl Sunday. Usually when I bake most of it goes to work with me because I don’t like having the temptation around the house. My 19 year old son took one bite, looked at me and said, “Mom, you are not taking this to work!” Long story short, I made on pan on Sunday for home and made another pan on Monday for my coworkers. Everyone has been raving about them and I love how easy they are to whip up. Definitely will be making these again and again. Thank you Tieghan!

  17. The ingredients calls for 3/4 cup peanut butter. In the directions you say 1/2 cup peanut butter. Which is it? Please and thank you, Michele

    1. Hi Michele, you need 3/4 cup peanut butter. 1/2 cup is used in the blondie batter and the remaining 1/4 cup is used to layer through the batter before baking. It’s all listed out clearly in the directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  18. 5 stars
    I made these for Christmas for several different events and they were the favorites every time. I got so many compliments I lost count. Delicious!

  19. I’m drooling over here. This recipe sounds fantastic and I hope I get around to making it ASAP! I just love the sweet salty combo of peanut butter and chocolate.

  20. 5 stars
    These were delicious! Made these for a staff gathering and they were gone before lunch. Super moist and simple to make. An excellent blondie variation with the peanut butter and sea salt!

    1. You can use dark chocolate and reduce the sugar if you need to. Sorry, I am not exactly sure what you are saying. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  21. 5 stars
    Hi Tieghan!
    These look amazing and can’t wait to try them! I’ve baked peanut butter and kiss cookies before and used organic peanut butter and they did not turn out for me. Could I use some simple peanut/salt MaraNatha organic peanut butter in this recipe or do I need something more processed for an ideal result? Happy New Year to you!❤️ And, as you can see, I’m starting the year off following only healthy & green recipes…???

    1. HI! I recommend using a peanut butter that is no stir instead of an organic variety. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

    1. HI! You can omit the peanut butter swirl, but I do not recommend omitting the PB from the actually cookie dough or the outcome will be different. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  22. I swear I have gained at least 10 lbs since following you. And I’m OK with it ?! Every recipe just gets better and better!! Thank you!

  23. May I ask a favour please..?
    I love trying your recipes (any & all!) but, i often wonder how well things will keep in the freezer…particularly baked goods.
    Especially while stocking up for the holidays, I wonder if you would consider commenting on that aspect?
    Thanks so much & keep up the fantastic content, your site is brilliant!!

    1. Hi Tracy! I will try to add that into the post! With most recipes, the answer will be in the comments! I hope you continue to enjoy all of my recipes!

  24. 5 stars
    OMGOSH I just made these, my 3 year old granddaughter helped by picking out the “perfect” chocolate chips to add. LOL They are out of this world FABULOUS! The sea salt makes for a delightful little crunch! I too prefer baking with salted butter, it’s great to know I’m not alone on that one : ) Thank you for sharing your beautiful recipes with us : ))

    1. I am so glad you loved these Tresa! And that is SO SWEET she was picking out the perfect chocolate chips! Thank you so much!

  25. 5 stars
    I just made them, and they are excellent! All three of us loved them, they are so wholesome tasting with a big glass of cold milk. Great job, Tieghan! You hit a home run.

  26. Useful info. Lucky me I found your website accidentally, aand I’m
    stunned why this coincidence didn’t happened earlier!
    I bookmarked it.

  27. 5 stars
    I’ve been admiring your site for a couple of days now and this was the first recipe I tried. They were so easy and so so delicious. Those salt flakes make them too addicting. Half the dish is gone already. Can’t wait to try more of your recipes!

  28. 4 stars
    Delicious! I think next time I will try chunky peanut butter and add the salt right into the batter. But these are scrumptious…..is there any way to harden the chocolate on top later? I used chopped chocolate chips, melted them, and then spread around the top with a spatula…..it’s the next day though, and the chocolate is still soft…I guess I could store in fridge…

    1. HI! I am surprised the chocolate is still soft. Is your kitchen warm? To harden, just keep in the fridge. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂

  29. 5 stars
    I made these last night during a study break; by tonight my roommates had gone through the entire pan and were asking for more. I think it’s safe to say these are fabulous 🙂

  30. 1 star
    Sorry, but these bars are awful, a complete waste of good ingredients. We threw the whole pan out after tasting them. I am a fan of your food recipes, bought your cookbook. But I love to bake, and you do not know how to bake. I have tried 3 of your dessert recipes now and all 3 were awful, inedible. One was an intentionally fallen cake which is not something to strive for. PLEASE learn how to bake b4 posting more recipes. I recommend trying some Martha Stewart recipes. Dessert should be delicious!

    1. Hi Cheryl! I am so sorry these did not turn out well for you. I hope you enjoy some other recipes on my blog! Thanks!

  31. 5 stars
    I’ve been wanting to make these since you posted the recipe, finally had time today since it’s the holidays! They were worth waiting for, so delicious!! Chocolate, peanut butter and salt is such a perfect combo, thanks!

  32. 5 stars
    These were a BIG hit with the family this holiday! They came out perfect – moist, slightly sweet, and so incredibly yummy! I did use almond butter so everyone could enjoy them (some peanut allergies in the family). Thank you for a scrumptious blondie!

  33. Wow! These were fantastic! Made them for Christmas Eve. Thank you for the delicious recipe! I used almond butter in place of peanut butter and they were the best blondies I’ve ever had, and my family agrees!

  34. 4 stars
    I just made these and they taste very good. However, although I baked them for 22 minutes until the center was “just set” I wonder if they’re cooked enough? They are very soft and almost gooey inside…. is that just because of the peanut butter dolloped and swirled in between the layers? I even baked them another 3 minutes after I added the milk chocolate on top.

  35. 5 stars
    Seriously so easy and delicious! My neighbors LOVED these! the recipe makes plenty to give in cookie boxes for my neighbors. And they turned out delicious! I love the peanut butter!!! And my neighbors love all your recipes I’ve Made. Win! Win! Will tag you on Instagram.

    1. I have not tried it with natural, but I think it should be fine. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  36. 5 stars
    Your dessert photos give me some serious cravings! Just pinned this – will definitely be making this. Can’t wait!!

  37. 5 stars
    I’ve already made these twice! They are so easy and amazing…I used almond flour and subbed coconut sugar for the regular sugar and they turned out fabulous! Will be a go-to for many years to come 🙂

  38. Just put these in the oven! Due to not reading the instructions (d’oh) put all of the peanut butter in with the butter. Oh well. Not my first and certainly won’t be my last mistake when it comes to reading/not reading instructions!?
    It is starting to smell wonderful in the kitchen! Can’t wait for these to be done!

  39. 5 stars
    Tiegen, these are in the oven now. Easy and look delicious. I also added some salted caramel ships that were left over. I can’t wait to dig into them.

  40. hey tieghan! these look amazing and i’m looking to make them tonight. if i wanted to make them thicker, could i make them in a 9×9 or an 8×8 pan? or could i double the recipe and still do in a 9×13? i know this would affect baking time but would it also affect the consistency/density of the bars? thanks so much!!

    1. Hmm, honestly not sure. I think doubling or baking in a smaller dish could both work, but again I have not tested this so I can’t say for sure. They will need to be baked a lot longer, maybe even double the time. Just be checking for doneness ever 5 minutes or so after the called for time in the recipe. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? ?

  41. 5 stars
    I made these for a Christmas party this afternoon. I realized about an hour before we left that I wanted to bring something and happened to see your Instagram post. They were delicious!! And not very difficult to put together. I love a recipe that calls for ingredients that I typically have in my pantry. Everyone at the party loved them. Even my very picky (“I only eat vanilla ice cream”) four year old loved them!

  42. 5 stars
    I made those with powdered peanut butter to decrease the calorie count a bit—they turned out fabulously! They were a hit at my friend’s birthday party!

  43. Haha i love that your parents pull you in the hosting! I bet they loooove your help and food. YUM! I’ll invite myself as a guest next

  44. I call them decadently delish! Perfect baking project for today’s snowy day! I’ve got all the ingredients! Woohoo!

  45. Hiya!!

    Love this!
    I’m planning a brownie/blondies trifle melody thing for Christmas, do you think this would work with white choc to keep it all blonde? I plan a second cake layer of milk/dark choc brownies so it’ll get balanced out. Probably some cream, caramel, and marshmallow ‘fluff’ as the layers, with some choc and caramel sauce and pretzels to top……I’m fully aware this is probably going to see us off hah!! What do you think about the white choc though?

    1. HI! I think white chocolate will be great!! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  46. Hey Tieghan,
    These blondies look perfect for chocolate and peanut butter lovers and I can’t wait to bake them! I’m glad it’s finally cold in CO, and you’re enjoying seeing your brothers! Maybe you could join them snowboarding, then they can help you bake (or eat ?).
    But these blondes look really nice for a warm holiday night in (with hot chocolate and Christmas movies ?). Maybe m&m peanut butter chips would be good, or regular peanut butter chips, too? Also, I remember Alton Brown recommending to take brownies (or blondes) out of the oven half way in the cooking process, waiting 20 minutes, then letting them finish in the oven, for ooey centers!
    Either way, I’m looking forward to more holiday recipes and hope you’re staying warm (with cookies in hand)! 🙂

    1. Hi! I would totally love to go snowboarding with them.. but they totally come over to eat lol!I hope you love these Kristin, thank you!

    1. So sorry about that! Recipe is all fixed. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  47. 5 stars
    Oh wow, my son and I make blondies all the time and these take them to a whole new level. I have a stack of Hershey bars from the summer for smores that never got utilized so now they will have a place to go! 🙂 Thanks so much for the beautiful photography and wonderful recipe! Happy Holidays to you and your family.

  48. This is my new go-to recipe blog! I love all your amazing recipes! Could you please include directions for those of us who do not use a microwave in food prep? Thanks!

    1. Wow! Thank you! Means a lot and I am thrilled you are loving my recipes! If you don’t have a microwave, just melt together the butter and peanut in a medium saucepan set over LOW heat. That’s actually what I do anyway! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

    1. Hi Jenna, I am sorry, I am not sure what butter you are referring too? all of the butter is used at once. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

    1. HI! Yes, the sugars are added with the eggs. So sorry about that. recipe is all fixed. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  49. 5 stars
    Oh my goodness! These look so good. I am not much for peanut butter but… most all my family would go for these.

  50. 5 stars
    Blondies are my specialty, for contributing to holiday gatherings; so this recipe is bookmarked. Thank you for sharing it! And good luck with your crowds as well 🙂

  51. Hi Amy! I am so sorry these did not turn out well for you. Is there any questions I could help you with to make these better? Please let me know. I hope you enjoy some other recipes on my blog!