i realize i am not the first one to ever do this but i wanted to make sure that you knew about it.
i love banana bread.
i love reese's peanut butter cups.
and
now i love reese's peanut butter cups in my banana bread.
i used one my favorite banana bread recipes and added a bag of mini reese's peanut butter cups. they are perfect.
sooo easy and sooo good.
you're welcome.
when i found this recipe on pinterest, i knew i had to make it. i love, love snickerdoodle blondies and i am obsessed with anything pumpkin so i was convinced this might just be my favorite dessert ever.
that is why i was sort of sad when we tried them and decided they were "good" not "amazing" like i thought they would be. don't get me wrong...we definitely ate our piece and matt even went back for more but it wasn't exactly what we were thinking it would be:
first, the pumpkin layer isn't terribly sweet. i would love for it to taste more like the pumpkin brownies or bars i have made in the past. however, i think it is right where it is supposed to be for "pumpkin pie" flavor...so if you love pumpkin pie then this might be perfect for you.
second, i was definitely expecting the snickerdoodle layer to be more like the snickerdoodle blondie bars and it wasn't. it ended up being a little drier than i thought it would be. maybe i over baked it but i would definitely want it to be a little moister.
so really, we just want it to be a little sweeter...big surprise there! and maybe a little softer (if that makes any sense).
i'm not giving up on this...i think if i play around a little bit, this could really be a phenomenal dessert :)
p.s. as you can tell i didn't do the white chocolate drizzle...i'd be curious to try it next time!
pumpkin pie snickerdoodle blondies:
--recipe from lovin from the oven
snickerdoodle layer:
3 cups flour
2 tsp baking powder
1 tsp salt
2 cups brown sugar, packed
1 cup butter, room temperature
2 eggs, room temperature
1 Tbsp vanilla
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pumpkin pie layer:
1 cup flour
1 cup white sugar
1 stick butter, room temperature
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
2 eggs, room temperature
1 1/2 cups canned pumpkin puree
-----
topping:
2 Tbsp white sugar
2 tsp cinnamon
-----
drizzle:
1 oz white chocolate, chopped
1/4 tsp pumpkin pie spice
preheat oven to 350. grease or use wax paper in a 9x13 pan.
to make snickerdoodle layer:
in a large bowl, combine flour, salt, and baking powder. set aside. in another large bowl, mix butter, sugar, egg, and vanilla. beat until smooth.
add flour mixture to butter mixture and mix until well combined. spread in prepared pan.
to make pumpkin pie layer:
beat butter and sugar in a large mixing bowl. add the other ingredients and mix until well combined. spread layer over the snickerdoodle layer.
to make topping:
combine the sugar and cinnamon. sprinkle evenly over the pumpkin pie layer.
bake for 33-40 minutes or until a toothpick inserted comes out clean. allow bars to cool completely.
to make drizzle:
melt chocolate in a microwave safe bowl on low power. add pumpkin pie spice and mix. drizzle over bars and let harden.
store bars in a covered container.
