Blackberry Pie Blondie Bombs
These Blackberry Pie Blondie Bombs are such a fun summertime treat! Loaded with buttery, brown sugar-laced blondies, crisp and juicy blackberry pie and white chocolate, they're perfect for any occasion. Feel free to replace the berry pie with another fruit-flavored pie of your choice.
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Brownie Bombs, Dessert
Cuisine: American, Dessert
Author: Hayley Parker, The Domestic Rebel
- 1 cup (2 sticks) unsalted butter
- 2 cups brown sugar I used dark, but either works
- 2 eggs
- 1 Tbsp vanilla extract
- 2 cups all-purpose flour
- Pinch salt
- 2½ mixed berry hand pies or another fruit-flavored hand pie of your choice
- 1 pkg Vanilla CandiQuik
- 15 blackberries
Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside. In a large microwave-safe bowl, melt the butter. Stir in the brown sugar to combine. Stir in the eggs and vanilla extract until combined. Lastly, add in the flour and pinch of salt until a thick batter has formed.
Spread the batter evenly into the prepared pan and bake for 20 minutes. Remove from oven and cool completely.
While blondies cool, prepare your pies. Cut each hand pie into 6 equal pieces so you have a total of 18. You'll only need 15 for this, so eat the extra three :) Place them on a foil-lined baking sheet and freeze until completely solid.
Cut each blondie into about 1-2" square. Flatten it in the palm of your hand and wrap it around a frozen pie piece, rolling it in your hand to pinch the blondies around the pie to seal it. Return to the baking sheet and freeze until firm, about 30 minutes.
Melt the CandiQuik according to package directions. Drop each bomb into the melted white chocolate and coat completely, allowing excess to drip off. Return to the baking sheet and immediately garnish with a blackberry. Bombs can be stored in the fridge (with berries on top) for 2 days or room temperature for up to 1 day.