1-Getting started with this peanut butter Rolo blondies recipe is a breeze, and you’ll be rewarded with gooey, chewy results. Begin by preheating your oven to 350°F and greasing a 9×13 inch pan, which helps the blondies bake evenly. This step sets the stage for that golden, slightly browned edge we all love.

2-Next, melt the unsalted butter and light brown sugar in a saucepan over medium heat, stirring until smooth for about a minute or two. Once off the heat, stir in the creamy peanut butter until it’s fully blended and creamy, then let it cool slightly to avoid cooking the eggs too soon. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine the dry ingredients perfectly.

3-Add the eggs one at a time to the peanut butter mixture, mixing well after each to ensure everything incorporates smoothly. Stir in the vanilla extract for that extra flavor boost. Now, combine the wet and dry mixtures until smooth, then gently fold in the unwrapped caramel chocolate candies you can chop them for smaller bursts or leave them whole for bigger surprises.

4-Spread the batter evenly in your prepared pan and pop it into the oven. Bake for 25-30 minutes until the top is golden and the edges are slightly browned. Let it cool on a wire rack before cutting into squares, and you’ll have thick, soft, chewy blondies packed with chocolate and caramel.