Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine cake mix, egg, oil, and milk until no dry ingredients show. Do not over mix the blondie batter.
3. Stir in peanut butter chips and miniature semi-sweet chocolate chips, reserving some to sprinkle on the top.
4. Place parchment paper in a glass 9×13 baking dish and spray lightly with non-stick cooking spray. Ensure you have some overhang of parchment paper, as this will later be used to lift the blondies out of the pan once they’re finished baking.
5. Spread blondie batter evenly into the pan and top with remaining peanut butter and chocolate chips. Bake in oven for 18-22 minutes or until blondies are a light golden brown around the edges.
6. Place pan on a cooling rack for 10 minutes, before carefully transferring the blondies on the parchment paper to the cooling rack to cool for another 10-15 minutes.
7. Once the blondies are fully cooled, cut the blondies using a football shaped cookie cutter. Cut any leftovers into bite sized pieces for serving or snacking on.
8. Carefully pipe white lacing on each football using white decorators icing. Serve and enjoy!