Ingredients

The following ingredients have 30 Servings
  • 1 1/4 cups creamy peanut butter
  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons coconut extract
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1 cup shredded coconut
  • 3/4 cup butter, softened
  • 1 1/4 cups creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream, or milk
  • 1 cup shredded coconut

Instruction

  • To Make the Blondies: In a large mixing bowl, combine the peanut butter, butter, brown sugar, and sugar. Beat in eggs, vanilla, and coconut extract. In a large bowl, combine the flour and baking powder. Add it to peanut butter mixture alternately with the milk. Mix in the shredded coconut. Spread batter into a greased 9x13-inch pan. Bake at 325°F for 28-30 minutes, or until a toothpick inserted near the center comes out clean, and edges are golden brown. Cool completely on a wire rack. For the Buttercream: In a large mixing bowl, combine butter, peanut butter, vanilla, powdered sugar, and milk. Beat until light and fluffy, about 5-7 minutes. Spread over blondies. For the Topping: Scatter coconut on a baking sheet. Bake at 325°F for 3-5 minutes, or until coconut is pale golden brown. Sprinkle the toasted coconut on top of the frosted blondies. Cut and serve!