White Chocolate Crunch Blondies

Source: Adapted from Gourmet's Best Desserts by Gourmet Magazine - The Wichita Eagle 10/31/01

Nonstick cooking spray
16 individually wrapped Cookies 'n' Creme candy bars (6 ounce total)
1 3/4 cups sifted all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons pure vanilla extract

Lightly spray a 7 x 11-inch baking pan with cooking spray and set aside. Heat oven to 350 degrees F.

Chop the chocolate into small chunks; set aside. Sift together the flour, baking powder, salt and cinnamon. In the bowl of an electric mixer, cream together the softened butter, brown sugar and granulated sugar until fluffy. Beat in the eggs and vanilla extract until smooth and blended, about 2 minutes.

Slowly add the dry ingredients, beating about 2 minutes to blend. Stir in the chopped chocolate by hand. (The dough will be very stiff.) Transfer to the prepared pan and spread with a spatula.

Bake on center oven rack 30 minutes, or until the cookies test done in the center. Cool completely before cutting.

NOTE: Substitute 8 mini Butterfingers bars for the candy bars in this recipe. Makes 24 pieces.