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Squares of salted candy blondie bars on a plate.

Salted Candy Blondie Bars from DŌ's Kristen Tomlan

These Salted Candy Blondie Bars are a match-made in heaven.

1 min read

Kristen Tomlan(Opens in a new window), Founder and CEO of (Opens in a new window), the world’s first gourmet edible & bakeable cookie dough company, shares her recipe for Salted Candy Blondie Bars to help raise awareness for Cookies for Kids’ Cancer.(Opens in a new window)

Kristen says: I've never met a Blondie I didn't like. Have you? They're filled with rich notes of molasses and vanilla - what's not to fall in love with? The all-brown sugar and the addition of an extra egg yolk in this recipe make these blondies extra soft and chewy. Throw in the crunch of your favorite candy, plus a hint of sea salt, and you've got a match-made in heaven.

Each year, in support of Cookies for Kids’ Cancer, OXO partners with talented chefs who share their favorite bake sale recipes to raise money for pediatric cancer research. Try all of their delicious cookie recipes and join in on the challenge by hosting your own bake sale.

Want even more ideas? Learn how to make spritz cookies, check out our beginner’s guide to decorating cookies, or make this safe-to-eat cookie dough.

Salted Candy Blondie Bars


Preheat the oven to 350°F and grease a 13”x9” pan with non-stick cooking spray.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Add the brown sugar and mix on medium until light and fluffy. Use a rubber spatula to scrape the bowl. Add the egg, yolk, and vanilla and mix until fully incorporated.
Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.
Remove the bowl from the mixer and use a rubber spatula to fold in 1 3/4 cups of your favorite chopped candy.
Use a rubber spatula to spread the dough in the lined pan in an even layer. Sprinkle with flaky sea salt and top with the reserved 1/4 cup candy.
Bake for 25 to 30 minutes, until the edges are golden brown and the center is lightly golden brown.
Remove from the oven and let cool on a wire rack for 15 minutes. Slice into squares and serve!

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