Peanut butter and chocolate dressed for fall. [Photograph: Yvonne Ruperti]

When I was thinking of a festive, fall-themed cookie to make, Reese's Pieces came to mind. Enrobed in bright orange, yellow, and brown, the leaf-like colors are perfect. And the hot heat of an oven? These little candies say bring it on. The crisp candy shell is every bit as colorful and crunchy after the bake. Plus, a chance to make another peanut butter recipe? Well that made it a no-brainer.

Rather than just pile the candies onto a basic blondie, I took my favorite blondie recipe and incorporated peanut butter. Shooting for a texture similar to a buttery, moist peanut butter cookie, I adjusted the sugar, butter, and flour amounts hoping to balance the sweet, fatty, and sticky properties of the peanut butter. After a few trial and error batches, and adding some chopped peanuts for extra crunch, I landed on a great recipe that was totally peanut butter-y, tender, moist, and best of all, easily mixed together in just one bowl.

The key to achieving a fudgy texture is to slightly under-bake the brownies, which I've accounted for in the recipe baking time. Smothered with heaps of Reese's Pieces candies on top, these bar cookies are a winner any time of the year.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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