Preheat oven to 350 degrees. Line a 9 inch square pan with a piece of parchment paper, leaving a overhang on two sides. Coat the pan and parchment liner with cooking spray.

In a large bowl, whisk butter and sugars until smooth. Whisk in the egg and vanilla. Add the flour and salt; mix just until moistened. Transfer the batter to the pan and smooth the top with a spatula.

Bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the blondies cool completely in the pan. Run a thin knife along the edges to loosen and use the parchment overhang to lift the blondies out of the pan.

Place the chocolate chips in a medium bowl. In a small pot heat the cream until it just comes to a boil. Immediately remove the pot from the heat and pout the hot cream over the chocolate chips.

Stir the chocolate and cream mixture continuously until chocolate is completely melted and mixture is smooth and glossy. (If there are still bits of chocolate in the mixture you can microwave it for 5 seconds, then stir again).

Let the chocolate cool for about 5-10 minutes or until it becomes a spreadable consistency. Spread the chocolate evenly over the blondies and immediately press the candy into the frosting.

Chill the bars for at least an hour before slicing. Cut into 16 pieces and serve.