These Cinnamon Snickerdoodle Blondies are the perfect spring treat! They’re fudgy, gooey, festive & SO delicious. Enjoy! 

• 1/2 cup neutral oil

• 1 cup brown sugar

• 2 eggs

• 1/4 cup light canned coconut milk

• 1 tsp vanilla

• 1 ½  tsp cinnamon

• 1 cup flour (I used gluten-free all purpose)

• 2/3 cup Easter M&Ms

• 1/4 tsp salt

• 1/2 cup Ground Up Cinnamon Snickerdoodle Nut Butter, divided

1. Preheat the oven to 350 F + grease an 8" x 8" pan.
2. In a large bowl, mix canola oil, 1/4 cup Cinnamon Snickerdoodle nut butter + brown sugar.
3. Mix in eggs, vanilla + coconut milk.
4. Stir in flour, cinnamon, and salt until just incorporated.
5. Fold M&Ms into the batter.
6. Pour batter in pan, spreading it out evenly.
7. Spread the remaining 1/4 cup Cinnamon Snickerdoodle nut butter on the top of the batter, in parallel lines.
8. Using a knife or toothpick, create lines in the batter in the opposite direction, so a criss-cross  pattern appears.
9. Top with extra M&Ms!
10. Bake for 25-28 minutes. You’ll know it’s done when the edges are golden brown, the top is firm + a toothpick comes out clean.
11. Allow to cool 30 minutes before serving.