Peanut Butter Cup Blondies

• 1-3/4 cup Flour
• 1-1/8 cup Sugar
• 3/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Creamy Peanut Butter
• 6 Tablespoons Unsalted Butter, Melted And Cooled Slightly
• 3 Tablespoons Low Fat Milk
• 1-1/2 teaspoon Vanilla Extract
• 3 Large Eggs, Lightly Beaten
• 4-1/2 ounces, weight Mini Peanut Butter Cups, Divided

1. Preheat oven to 350u0b0F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
2. Whisk together peanut butter, melted butter, milk, vanilla, and eggs in a medium bowl; add to flour mixture and stir just until combined. Roughly chop up half of the mini peanut butter cups, then stir into batter.
3. Spread batter evenly into prepared baking dish; smooth top with an offset spatula. Scatter remaining mini peanut butter cups over batter. Bake for 18 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in a pan on a wire rack; cut into bars with a serrated knife.
4. Store in an airtight container at room temperature up to 3 days or wrap individually in waxed paper and freeze for up to 1 month.

flour, sugar, baking powder, ubc, peanut butter, unsalted butter, low fat milk, vanilla, eggs, peanut butter

Taken from tastykitchen.com/recipes/desserts/peanut-butter-cup-blondies-3/ (may not work)