Jeffrey Dean & Hilarie Burton Morgan’s Samuel’s Sweet Shop receipe

Jeffrey Dean Morgan and his wife, Hilarie Burton Morgan, are both fantastic actors who also own and operate several businesses. One of those is Samuel’s Sweet Shop, which is located in Rhinebeck, New York. People got the exclusive on a recipe from the shop, a favorite item that has been served for over a decade.

Opened in 1994 by Ira Gutner, Samuel’s was established as a throwback to the candy stories he was introduced to as a child by his Uncle Sam, the store’s namesake.  Gutner’s sudden death shook the community, and The Morgans, along with Paul Rudd, his wife Julie, and Andy Ostroy, came together to purchase the candy shop.

Samuel’s is a small candy shop visited by thousands, featuring pop culture memorabilia and a wide variety of delicious candy. In the summer of 2023, the candy shop was ranked #5 on  USA Today’s 10 Best list. Rhinebeck is now the home of one of the Top 5 Best Candy Shops in the United States.

Samuel’s Sweet Shop, owned by Jeffrey Dean Morgan & Hilarie Burton Morgan

Fans of The Walking Dead, who are extremely loyal to the series’ actors, often travel to Rhinebeck to experience Samuel’s and support The Morgans.

People recently got the exclusive on one of the shop’s popular baked treats: the peanut butter packed Blondies. This item has been on the shop’s menu for over a decade.

Peanut Butter Cup Blondies

2 cups (about 8½ oz.) all-purpose flour

2 tsp. baking powder

½ tsp. kosher salt

1 cup packed light brown sugar

1 cup granulated sugar

¼ cup creamy peanut butter

½ cup (4 oz.) unsalted butter, melted

2 tsp. vanilla extract

3 large eggs

1½ cups peanut butter chips

12 peanut butter cups (regular size), frozen

1.  Preheat oven to 350°, and line bottom and sides of a 13×9-inch baking pan with parchment paper. Whisk together flour, baking powder and salt in a large bowl.
2. In another large bowl, beat together brown sugar, granulated sugar, peanut butter and melted butter with an electric mixer on medium speed, until well combined, about 1 minute. Scrape down sides of bowl, and beat in vanilla. Reduce speed to medium low; add eggs, one at a time, beating well after each addition, scraping down sides of bowl as needed. Add flour mixture; beat on low speed until just combined, about 30 seconds. Using a rubber spatula, gently fold in peanut butter chips.
3. Spread batter evenly into prepared pan. Gently press the frozen peanut butter cups evenly spaced into the dough in 3×4 rows (so that when cut into squares, there will be a peanut butter cup in the center of each blondie).
4. Bake for 20 minutes; rotate pan from front to back, and continue baking until a toothpick inserted in center comes out clean, 15 to 20 minutes more. Let cool in pan or on a wire rack.
5. Cut into 12 squares. Serve or store blondies in an airtight container at room temperature up to 3 days.

Serves: 12 Active time: 20 minutes Total time: 1 hour, 30 minutes

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