Honesty time: I have had a bag of Snickers sitting in my fridge since August. My parents brought them as a road trip snack when I moved into my apartment and left them here. I have only worked my way a little way half through the bag. The existence of said snickers is due in part to the fact that I like to bake my own sweets and in part to the fact that they got buried under a bunch of stuff in my fridge for a while.
Now, I am a notorious candy hoarder. In fact, I have already started buying Easter peeps to stock up in order to be able to enjoy sugar coated marshmallows until the next holiday season. I’m basically like a bear or squirrel preparing for hibernation but with candy. Snickers are all well and good, but frankly, they need to make room for important, limited edition holiday candy. And soda. I promise I do eat some vegetables too.
Since I also had some butterscotch chips sitting in my cabinets, I combined these two together in a wonderful chewy blondie. And then for good measure, I topped it with a vanilla buttercream. Now I am happy to have a bag of Snickers in my fridge as an excuse to make these blondies again.
1 cup & 2 tablespoons butter, softened
2 cups powdered sugar
1 tablespoon vanilla extract
1 1/2 vanilla beans
For the Vanilla Buttercream:
In a large bowl, use a hand mixer to mix butter, powdered sugar, vanilla extract together. Scrape the inside of the vanilla beans and fold into buttercream. Top blondies with a generous dollop of buttercream.