Blondie Sticks


Try this easy blondie recipe for a treat that's made for gifting and sharing at parties. To make blondie bar recipe shareable, slice into three-by-one-inch sticks and add a lollipop stick or skewer in one end.

Blondie Stix
Photo: Blaine Moats
Prep Time:
1 hrs
Bake Time:
30 mins
Freeze Time:
30 mins
Stand Time:
1 hrs
Total Time:
3 hrs
32 stix


  • 2 cup all-purpose flour

  • 2 ½ teaspoon baking powder

  • ½ teaspoon salt

  • 2 cup packed brown sugar

  • ¾ cup butter, softened

  • 1 teaspoon vanilla

  • 3 eggs

  • 1 cup tiny marshmallows

  • 1 cup chopped unsalted cashews, toffee pieces, and/or jimmies

  • 1 11.5 ounce package bittersweet chocolate pieces or white baking pieces

  • 32 lollipop sticks or 6-inch wooden skewers


  1. Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending foil over the ends of the pan. Grease foil; set pan aside. In a small bowl combine flour, baking powder, and salt; set aside.

  2. In a large mixing bowl combine brown sugar, butter, and vanilla. Beat with an electric mixer on medium to high speed until combined. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in marshmallows.* Spread dough evenly in the prepared pan.

  3. Bake about 30 minutes or until top is golden and edges are firm. Cool on a wire rack. Use the foil to lift uncut brownies out of the pan. Invert onto a cutting board; remove foil. Trim edges of uncut brownies to make a 12x8-inch rectangle. Cut rectangle into thirty-two 3x1-inch sticks. Cover and freeze about 30 minutes or until firm.

  4. Insert a lollipop stick or skewer into an end of each brownie stick and place on a waxed paper-lined baking sheet. Place cashews in a small shallow bowl. In a small saucepan heat and stir chocolate pieces over low heat until melted and smooth.

  5. Dip half of each brownie stick into melted chocolate, allowing excess chocolate to drip back into saucepan. Immediately sprinkle with cashews. Place on prepared baking sheet. Let stand about 1 hour or until set.


At this point, you can cover and chill the dough for up to 3 days. For easier spreading, bring to room temperature before using. Or transfer the dough to a freezer bag and freeze for up to 1 month. Thaw in the refrigerator, then bring to room temperature before using.


Layer blondie stix between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 24 hours or freeze for up to 1 month.

Nutrition Facts (per serving)

211 Calories
11g Fat
28g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 211
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 32mg 11%
Sodium 109mg 5%
Total Carbohydrate 28g 10%
Total Sugars 19g
Protein 3g
Calcium 50.5mg 4%
Iron 1.6mg 9%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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