12557 Makes sixteen 2-inch squares Wed Aug 06 01:13:23 -0700 2008 Wed Feb 04 10:30:37 -0800 2009 Licensed http://www.chow.com/recipes/12557 Wed, 04 Feb 2009 18:30:37 GMT I love blondies, and I love to come up with new and interesting blondie recipes. This one has all of my favorite flavors in one bar cookie—it's sweet and rich and really fantastic.

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Preheat the oven to 325°F. Grease and lightly flour an 8-inch square baking pan.

In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter with the peanut butter and the sugars until smooth, 2 to 3 minutes. Add the egg and vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in the pecans, peanut butter chips, and the white chocolate, reserving 2 tablespoons of each.

Spread the batter evenly in the prepared pan. Sprinkle the reserved pecans, chips, and white chocolate evenly over the top and, using a spatula, gently press into the batter. Bake for 30 to 35 minutes, or until a cake tester inserted in the center of the pan comes out with moist crumbs attached. Do not overbake. Allow to cool to room temperature or overnight before cutting and serving.

]]> http://www.chow.com Allysa Torey 50 Main 1 cup all-purpose flour

]]> ½ teaspoon baking powder

]]> ¼ teaspoon baking soda

]]> ¼ teaspoon salt

]]> ½ cup (1 stick) unsalted butter, softened

]]> ½ cup smooth peanut butter, at room temperature (do not use natural or old-fashioned style peanut butter)

]]> ¾ cup firmly packed light brown sugar

]]> ¼ cup granulated sugar

]]> 1 large egg, at room temperature

]]> 2 teaspoons vanilla extract

]]> ¾ cup coarsely chopped toasted pecans (see Note)

]]> ½ cup peanut butter chips

]]> ½ cup coarsely chopped white chocolate (preferably Lindt)

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