Recipes

Rocky Road Blondies

Ingredients:

• 1 cup (225g) Unsalted Butter
• 1 cup (215g) Brown Sugar, packed
• 2 tsp Vanilla Extract
• 2 Large Eggs
• 1 3/4 (220g) cup All-Purpose Flour
• 1/2 tsp Salt
• 3/4 cup (75g) White Chocolate Chips
• 1 cup (120g) Walnut Pieces or Pecan Pieces; divided
• 1/2 cup (150g) Dulce de Leche
• 1/2 cup (25g) Mini Marshmallows
• 1/4 cup (25g) Semi Sweet Chocolate Chips
• 1/4 cup (35g) Dried Cranberries

Directions:

1. Preheat oven to 350°F. Lightly grease and line a 9x9 baking pan with parchment paper. Set aside.
2. Place butter in a sauce pan on medium high heat until browned (about 3 to 5 minutes). Make sure to not allow the butter to burn. Once browned, stir in brown sugar until fully incorporated. Place the mixture in the refrigerator to cool slightly.
3. Once cooled, add vanilla and eggs. Mix until glossy. Set aside.
4. In a large bowl, add flour and salt and mix until incorporated. Add white chocolate chips, 3/4 cup walnut or pecan pieces, and the wet ingredients. Stir until just incorporated.
5. Evenly spread mixture in the prepared baking pan. Bake for 25 to 30 min or until golden brown on top. The blondies will appear soft in the middle.
6. With 5 min left remove from oven and evenly spread the dulce de leche on top. Sprinkle the remaining 1/4 cup walnut or pecan pieces, mini marshmallows, semi sweet chocolate chips and dried cranberries on top. Place bake in the oven for 5 minutes or until the marshmallows begin to brown slightly.
7. Remove from the oven and let cool completely before serving. Enjoy!

NOTE: Store in an airtight container at room temperature for up to 5-7 days or in the freezer for up to 3 months.

• PREP TIME: 20 Minutes
• BAKE TIME: 25-30 Minutes
• TOTAL TIME: 45-50 Minutes
• YIELD: 12 Squares