Blondes may not actually have more fun, but damn do they taste good in a skillet. With peanut butter. And toffee bits. And Reeses Pieces. Phone home. Have Peanut Butter Toffee Skillet Blondie ready.
This is a recipe I “Parkerized” as I like to call it, from a pretty darn good recipe in Chrissy Tiegan’s new cookbook, “Cravings: Hungry For More.”
I’ve made this several times now (JP is literally like 10 pounds heavier, LOL!) and I like using smooth peanut butter instead of crunchy, which which the original recipe calls for. I added in additional crunch factor in the form of, I don’t know, TOFFEE PIECES, chocolate chips, white chocolate chips and Reeses Pieces. This is winning on so many levels.
I mean, you guys. Look at the layers of morsels and all that gooey delish. It’s enough to make someone veer waaaaaaay off course from her ‘no sugar, no carb’ diet and maybe throw back some chewy, melty blondie right over the kitchen sink. It might have happened to someone I know. Just saying.
The skillet is the other thing that’s just so damn great about this recipe. The presentation is so. freaking. good. Almost as good as the taste of this freakishly good dessert.
Did I mention it’s National Blonde Brownie Day?
Talk about burying the lead. You’ll need to bury your stash of blondie once anyone in your house tastes this thing.
Just try NOT to add some vanilla ice cream to that hot skillet and let it melt all over your blondie. Now that just sounds downright dirty. Dirty delicious. New tag line for Parker’s Plate: DIRTY DELICIOUS. Mmmmhhhhhmmmmm.
I think the Blondie has obviously, gone straight to my head. Speaking of which, it’s also inspiring me to go back to blonde. Hair color, not brownie. I digress.
Just get on in there and taste the magic skillet of yum.
Dirty Delicious. I dare ya.