These oven baked maple nut blondie bars are the kind of easy dessert that feels like a little kitchen magic. Whole maple nut goodies melt right into a simple blondie-style batter made from pantry staples, creating chewy, buttery bars with pockets of maple candy and peanuts in every bite. It is a fun shortcut recipe that is perfect for bake sales, potlucks, family movie night, or anytime you want a homemade treat without a long shopping list.
Serve these bars slightly warm or completely cooled with a glass of cold milk, a cup of coffee, or hot tea. For a dessert tray, I like to cut them into small squares and pair them with fresh apple slices or a scoop of vanilla ice cream, which balances the rich sweetness nicely.
Oven Baked 5-Ingredient Maple Nut Blondie Bars
Servings: 12 bars
Ingredients
1 cup unsalted butter, melted
1 1/2 cups light brown sugar, packed
2 large eggs
2 cups all-purpose flour
12 whole unwrapped maple nut goodies candies, roughly spaced over the batter
Directions
1. Preheat the oven to 350°F. Lightly grease an oven-safe metal sheet pan or small rimmed baking pan, or line it with parchment for easier cleanup.
2. In a large mixing bowl, stir the melted butter and brown sugar together until smooth and glossy. Add the eggs and mix well until the batter looks thick and well combined.
3. Add the flour and stir just until no dry streaks remain. The batter will be thick, which is exactly what you want for chewy bars.
4. Spread the batter evenly into the prepared pan. Press the whole unwrapped maple nut goodies into the top, spacing them out so each bar will get some candy in it.
5. Bake for 22 to 28 minutes, or until the edges are golden and the center is just set. The candies will soften and sink slightly into the bars as they bake.
6. Let the bars cool in the pan before slicing into squares or rectangles. For the neatest cuts, cool completely, then slice and serve.
Variations & Tips
For picky eaters: If your family prefers a smoother texture, chop the candies into smaller pieces before pressing them into the batter so the peanut pieces feel less chunky in each bite.
Pan size tip: A smaller pan will give you thicker, softer blondie bars, while a larger sheet pan will make thinner, slightly chewier bars. Just keep an eye on the baking time and start checking early.
Easy add-ins: If you want to stretch beyond the 5-ingredient version, a pinch of salt or a splash of vanilla can round out the flavor beautifully, and a handful of white chocolate chips makes these extra special for holidays.
Serving idea: These bars are very sweet, so I like to cut them into smaller squares for dessert trays or lunchbox treats. A little square goes a long way and makes them perfect for sharing.