Description
A deliciously soft and chewy, candy-filled blondie in an all-butter pie crust!
Ingredients
- FOR THE CRUST:
- 156 grams Plain Flour
- ¼ teaspoons Salt
- 113 grams Butter, Diced And Chilled
- 2 Tablespoons Ice Water, Or More As Needed
- FOR THE FILLING:
- 200 grams Brown Sugar
- 56 grams Unsalted Butter, Softened
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- 125 grams Plain Flour
- 1 cup Chopped Candy Bars
- Extra Candy For The Top
Preparation
In a large bowl, whisk together flour and salt. Add water, then cut diced butter in using a pastry cutter. (Alternatively, use a food processor and pulse a few times until a dough ball forms.) If the mixture is too dry, add another 1 to 2 tablespoons water. Turn out the dough onto a floured surface.
Roll dough out to about ¼-inch thickness. Make sure to flip and rotate to prevent sticking to the surface. Roll the dough out a few inches larger than the pie dish (about 12 inches for a 9-inch dish). Place in the pie dish, and gently press to fit. Tuck under any overhang and crimp as desired.
Preheat oven to 350ºF (176ºC).
For the filling, cream brown sugar and butter in the bowl of a stand mixer (or hand mixer), fitted with a paddle attachment. Add egg and vanilla, and mix until combined. Add baking powder, salt, and flour and mix.
Add the candy. Make sure to chop them up if you’re using a hand mixer.
Press the mixture into the prepared pie dish, then place the extra candy on top. Bake for 24–30 minutes, until crust has browned and top is golden. It may still be a little jiggly in the middle, but that’s fine (the pie will set whilst cooling). Cool completely before cutting.
