Chip and Nut Blondie Cake Bars Recipe

Name: Chip and Nut Blondie Cake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter, softened (or margarine, softened); ⅓ cup Splenda brown sugar blend; 1 egg; 1 tablespoon milk; 2 teaspoons vanilla extract; 1 cup all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; 1 (8 ounce) package unsweetened chocolate chips (recipe actually calls for HERSHEY'S Sugar Free Chocolate Chips); ½ cup nuts, coarsely chopped; ¼ teaspoon shortening (do not use butter, margarine, spreads or oil)

Servings: persons

½ cup butter, softened (or margarine, softened)
⅓ cup Splenda brown sugar blend
1 egg
1 tablespoon milk
2 teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 (8 ounce) package unsweetened chocolate chips (recipe actually calls for HERSHEY'S Sugar Free Chocolate Chips)
½ cup nuts, coarsely chopped
¼ teaspoon shortening (do not use butter, margarine, spreads or oil)

1
Heat oven to 350F Grease 8- or 9-inch square baking pan.
2
Beat butter and brown sugar blend in large bowl until well blended.
3
Add egg, milk and vanilla; beat well.
4
Stir together flour, baking soda and salt; add to butter mixture, beating until well blended.
5
Set aside 2 tablespoons chocolate chips.
6
Stir the remaining chips and nuts into batter.
7
Spread batter in prepared pan.
8
Bake 15 to 20 minutes or until cake begins to pull from sides of pan, toothpick inserted in center comes out clean and surface is lightly browned.
9
(Do not overbake.)
10
Cool completely in pan on wire rack.
11
(As it cools the center will look underbaked.
12
).
13
Place reserved 2 tablespoons chips and shortening in small microwave-safe bowl.
14
Microwave at MEDIUM (50%) 30 seconds; stir.
15
If necessary, microwave at MEDIUM an additional 10 seconds at at time, stirring after each heating, until chips are melted and smooth when stirred.
16
Drizzle melted chocolate over surface of cake; allow to set.
17
Cut into bars.
18
About 24 bars.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup butter, softened (or margarine, softened), ⅓ cup Splenda brown sugar blend, 1 egg, 1 tablespoon milk, and more.

Yes, Chip and Nut Blondie Cake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chip and Nut Blondie Cake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions