Trail Mix Blondies

12 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Trail Mix Blondies are easy, sweet, shareable dessert bars with favorite snacks, like M&Ms, chocolate chips, raisins, pretzels, and peanuts mixed in.

Blondies are a classic Bar Recipe. They’re similar to Brownies, but instead of chocolate flavor from cocoa powder, they have vanilla. The simple, buttery, vanilla base makes it perfect for delicious mix-ins just like in this trail mix version.

Trail Mix Blondies in baking dish


Trail Mix Blondies are the perfect dessert or quick snack. They’re easy to slice into squares and keep in the fridge for an on-the-go treat throughout the week. I especially love making these Trail Mix Bars and wrapping them up to pack in school lunches. They’re always a huge hit with my kids!

Trail Mix Blondies ingredients in bowl

Trail Mix Blondies are like the dessert version of a classic trail mix or Granola Bar. They have the same salty and sweet ingredients like peanuts, pretzels, raisins, m&ms, and chocolate chips. The combination of flavors and textures goes perfectly with the buttery vanilla base. It’s the perfect way to make classic blondies more interesting!

Trail Mix Blondies in baking dish before baking

You can enjoy delicious Trail Mix Bars any time of year, but they’re especially great to make during the summer. That’s the time of year most people are eating snack mixes and it’s a fun way to change up a classic snack. The protein in the peanuts also makes them a great treat to give your family lots of energy for whatever outdoor activities you’re up to. 



  • Prep time: Preheat your oven to 350 degrees and spray your baking pan with nonstick cooking spray before starting the recipe. You can also take the butter from the fridge ahead of time to give it some time to soften. 
  • Wet ingredients: Add the butter and brown sugar to your stand mixer. Use the paddle attachment to cream the mixutre together until it’s light and fluffy. This will take about 1 minute. Add the eggs and vanilla extract, and continue mixing until creamy. If you don’t have a stand mixer add the ingredients to a mixing bowl and whip them together by hand. 
  • Dry ingredients: Add the flour, baking powder, and salt to the mixture. Stir until just combined, but be careful not to overmix. Stir in the chocolate chips, m&ms, pretzels, raisins, and peanuts to finish the batter. 
  • Bake: Pour the blondie batter into your prepared baking pan and use an offset spatula to spread it out evenly. Bake for 30 minutes until it’s a light golden brown color. To make sure the Trail Mix Blondies are done stick a toothpick or butter knife in the center of the pan. If it comes out with moist crumbs instead of batter, then the blondies are done baking. Take them from the oven and let them cool before you slice them into squares.

Trail Mix Blondies bars in stack


  • Mix-ins: There are lots of different ingredients you can try adding to this recipe. Mix in any of your favorite treats that you’d use in snack mix. Pumpkin seeds, walnuts, pecans, coconut flakes, or dried cranberries would all taste great. You can also change up the chocolate chips in the recipe with white chocolate chips, milk chocolate chips, or peanut butter chips. 
  • Flour: For a healthier take on blondies, you can use whole wheat flour instead of all-purpose flour. 
  • Sweeteners: You can also try different kinds of sweeteners. Instead of brown sugar maple syrup, molasses, or coconut sugar could all make good replacements. 



  • Serve: Let the Trail Mix Blondies cool to room temperature before you slice them into squares. Once they’re cooled, you can cover them in plastic wrap or transfer them to an airtight container to store at room temperature for 1 week. 
  • Store: You could also refrigerate the Trail Mix Bars for up to 2 weeks. 
  • Freeze: To keep the blondies for up to 4 months, keep them sealed in the freezer. Put them in a freezer bag or another airtight container with the layers separated by parchment paper so that they don’t stick together.

top-down view of Trail Mix Blondies bars in stack

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Trail Mix Blondies

Trail Mix Blondies are easy, sweet, shareable dessert bars with favorite snacks, like M&Ms, chocolate chips, raisins, pretzels, and peanuts mixed in.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 6 tablespoons butter , softened
  • 1 cup brown sugar , packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup M&Ms
  • 1/2 cup pretzels , broken
  • 1/4 cup raisins
  • 1/4 cup peanuts


  • Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray.
  • To your stand mixer add the butter and brown sugar and cream on medium speed until fluffy, about 1 minute.
  • Add in eggs and vanilla extract until creamy.
  • Add flour, baking powder, and salt until just combined.
  • Stir in chocolate chips, M&Ms, pretzels, raisins, and peanuts.
  • Pour into a baking dish and spread evenly.
  • Bake for 30 minutes.
  • Cool completely before slicing.


Calories: 306kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 215mg | Potassium: 178mg | Fiber: 2g | Sugar: 26g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

Trail Mix Blondies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. What size pan can be substituted for 8X10? I have a variety of baking pans, but none of that size. How deep should the pan be?

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      9×9 would work just as well.