Desserts, Recipes, Uncategorized

Melody’s Maple Blondies

Who the heck is Melody?

Maple Blondies

I know what you are thinking.  “Who is Melody and why are these her Maple Blondies?  And if they are her Maple Blondies, why aren’t they on her blog?”  Well my precious readers, Melody is a friend of mine (I hear my husband already hollering “She was my friend first!”) who recently posted how she was obsessed with the new, limited edition, Maple Creme flavored Oreos.  She was maybe the fourth person I had seen post about these cookies, but she was the first person I actually knew who posted about them and it was just enough influencer power to push me over the edge to pick these up at the grocery store.  She urged me to come up with a recipe that incorporated these cookies. How hard could that be?  Turns out, it’s not that hard because Melody’s Maple Blondies are simple to make and borderline to die for.  

These blondies are sorta like a ooey gooey butter cake, but also kinda like a salted caramel blondie.  So if you have had either of those and liked them, you will like these.  And if you haven’t had either, branch out and make these Maple Blondies–you won’t regret it.  

maple blondies

Using my snickerdoodle blondie bar as a base, I modified it slightly by adding pure maple syrup (none of that imitation BS) and added crushed Maple Creme Oreos.  It is important that you don’t pulverize your Oreos here.  You ideally want to stick them in a baggie and use a skillet or a wooden spoon, smash them into smaller (but still recognizable) pieces.  You will add these to the batter at the end, before putting into the oven.

Please please PLEASE remember to let these fully cool (~2 hours) before you cut into them.  They already have a very gooey consistency, so not letting them cool before cutting will result in Melody’s Maple Piles instead of Melody’s Maple Blondies, which sounds wrong on so many levels.  Don’t worry, it will still taste good, but the presentation will be lacking.    

Eat these plain, warm them in the microwave for a few seconds and add a scoop of vanilla ice cream, eat them for breakfast, you can eat them anytime.  (Why am I starting to sound like a 90s Bagel Bites commercial?) Enjoy!


  • 2 cups of all purpose flour
  • 1 TBSP of vanilla extract
  • 2 sticks of unsalted butter (1 cup), room temperature
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 eggs
  • ½ tsp salt
  • 1 ¼ tsp baking powder
  • 1/4 cup pure maple syrup
  • 20 Maple Creme Oreos, lightly crushed (broken into small, recognizable pieces)


  1. Preheat the oven to 350° Fahrenheit
  2. Line a 8 x 8 metal baking dish with parchment paper, non-stick foil, or spray with non-stick cooking spray and set aside.
  3. Mix flour, salt, and baking powder in a bowl and set aside.
  4. In a separate bowl, cream the butter, sugar, and brown sugar until well combined.
  5. Then add the eggs and vanilla to the butter sugar mixture.
  6. Once well combined, slowly add the dry ingredients/flour mixture in, mixing along the way.  Typically, I keep my mixer going and add one heaping spoonful of the flour mixture at a time until all the dry ingredients and wet ingredients are well combined.
  7. Then, add the maple syrup and mix.
  8. Then add the crushed oreos, either folding them into the batter or turning your electric mixer on low for a minute to incorporate the oreos evenly throughout the batter.
  9. Transfer the batter into the 8×8 greased/lined baking dish.  Use a spatula to spread as evenly as possible.  If needed, wet your hands to press down on the batter until it is evenly distributed in the pan.
  10. Bake in the oven at 350° Fahrenheit for 29-34 minutes.


  • This makes 16 blondie bars.
  • Let completely cool before cutting into them so they maintain their shape.
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