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Paradise and Pennant Candied Fruit

Candied Cherry Pineapple Blondies

Everyone love the butterscotch taste of the classic blondie, but add chocolate chips and candied fruit and you have something really special. Perfect for lunch boxes, after school snacks, or everyday enjoyment, this versatile recipe can be baked as a bar or in cupcake pans. Add an extra egg if you prefer chewier blondies.



  • 2 ½ cups all-purpose flour (save ¼ cup to dredge the candied fruit in)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups packed brown sugar
  • ¾ cup (1 ½ sticks) butter or margarine, softened
  • 2 large eggs*
  • 1 teaspoon vanilla extract
  • 1 ½ cups semi-sweet chocolate chips
  • 8oz. candied fruit**


PREHEAT oven to 350 F. Grease, or line with parchment paper a 15 x 10 inch jelly-roll pan.

COMBINE flour, baking powder and salt in a small bowl. Beat brown sugar and butter in large bowl until creamy. Beat in eggs and vanilla extract, gradually beat in flour mixture. Cut up the candied fruit and dredge in ¼ cup flour and stir in. Stir in chocolate chips. Spread into prepared pan.

BAKE for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

* For chewy blondies use 3 large eggs

** For testing purposes we used candied cherries and pineapple

NOTE these can be made into individual servings by baking in paper-lined cupcake pans, bake for 12-15 minutes or until lightly golden. Cool in pan on wire rack. Makes approximately 36 Blondies.

Do not consume raw dough.