These slow cooker 4-ingredient pastel candy blondies are the kind of treat my sister starts hinting about as soon as the snow melts. They’re thick, chewy, and packed with pastel candy-coated chocolate pieces that make them perfect for spring gatherings, Easter, or any time you want your kitchen to smell like warm brown sugar and butter. Everything comes together in one bowl, then the slow cooker does the rest, so you can go about your day while it fills the house with that cozy, bakery-style smell.
Serve these blondies slightly warm so the pastel candies are just a little melty and the centers stay chewy. I like to cut them into small squares and pile them on a white plate or platter so the colors really pop. They’re wonderful with a glass of cold milk for the kids, or a cup of coffee or hot tea for the grown-ups. For a special spring dessert, add a scoop of vanilla ice cream or a dollop of whipped cream on top of each square and drizzle with a little caramel sauce if you’re feeling extra indulgent.
Slow Cooker 4-Ingredient Pastel Candy BlondiesServings: 12
Ingredients
1 box (about 15.25–16.5 oz) yellow cake mix
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 1/2 cups pastel candy-coated chocolate pieces (such as pastel M&M-style candies), divided
Directions
Line the bottom and about halfway up the sides of a 6-quart slow cooker with a large piece of parchment paper. Lightly spray the parchment with nonstick cooking spray so the blondies release easily and keep their chewy edges.
In a large mixing bowl, whisk together the yellow cake mix, melted butter, and eggs until a thick, smooth batter forms. It will be denser than cake batter and closer to cookie dough, which is exactly what you want for chewy blondies.
Fold 1 cup of the pastel candy-coated chocolate pieces into the batter, reserving the remaining 1/2 cup for the top. Stir gently so the candies are evenly distributed without breaking them up too much.
Scrape the batter into the prepared slow cooker. Use a spatula or clean, lightly greased fingers to press it into an even layer, making sure it reaches all the way to the edges for uniform baking.
Sprinkle the remaining 1/2 cup of pastel candy-coated chocolate pieces evenly over the top of the batter. Lightly press them in so they stick but still peek through for that pretty, crinkly top once baked.
Cover the slow cooker with its lid. Cook on LOW for 2 to 2 1/2 hours, or until the edges are set and lightly golden brown and the center looks just set but still soft. The top should have a crinkly, baked crust, and a toothpick inserted near the center should come out with a few moist crumbs but not wet batter.
Turn off the slow cooker and remove the lid. Let the blondies cool in the slow cooker, uncovered, for about 20–30 minutes. This helps them firm up while staying chewy in the center and keeps the candies from getting too soft.
Use the parchment paper to carefully lift the whole slab of blondies out of the slow cooker and transfer it to a cutting board. Let cool until just slightly warm or room temperature, then cut into thick squares. Serve warm for a gooier center with gently melted chocolate, or fully cooled if you prefer cleaner slices.
Variations & Tips
For picky eaters who aren’t big on candy shells, you can swap half of the pastel candies for white chocolate chips or milk chocolate chips while keeping the total amount the same. If you want an even deeper, more caramel-like flavor, use a butter golden or vanilla cake mix instead of plain yellow. To make these a little more festive, add 1 teaspoon of vanilla extract or 1/2 teaspoon of almond extract to the batter (this doesn’t count as an extra main ingredient and just boosts flavor). For a slightly less sweet version, reduce the candies inside the batter to 3/4 cup and keep the full 1/2 cup on top for color. If your slow cooker runs hot, start checking at the 1 hour 45 minute mark so the edges don’t overcook; every slow cooker is a bit different, and it’s better to have them a touch gooey than dry. You can also line the slow cooker the night before and mix the batter in the morning, then cook just before guests arrive so the house smells amazing when everyone walks in. Store leftovers in an airtight container at room temperature for up to 3 days, or warm individual squares in the microwave for 10–15 seconds to bring back that fresh-from-the-slow-cooker softness.
