Christmas Pretzel M&M Blondies

Pretzel M&Ms are my new obsession, I literally cant eat just one or even 10 :) I have been wanting to bake something with them for a while and just not gotten around to it. A couple of weeks ago on a Target trip, I ran acorss the Christmas Pretzel M&M's and immediately thought of how pretty they would be baked into a blondie. So I went home and started googling, and saw Bridget, from Bake at 350, had made exactly that. Off I went to the kitchen :) I did tweak her recipe a bit, as I didnt have fleur del sel on hand and at the last minute decided against topping with sea salt.

Pretzel M&M Blondies from Bake at 350

1 stick unsalted butter, at room temp

1 cup light brown sugar packed

2 eggs

1 tsp vanilla

1/4 tsp kosher salt

1 1/2 cups flour

1 cup pretzel M&M's

Preheat oven to 350. Melt the butter and set aside. Line an 8 x 8 pan with foil, with some hanging over the sides.

Beat the butter and sugar until light and fluffy. Beat in the eggs, vanilla and salt. With the mixer on low speed, beat in the flour. Stir in the M&M's.

Pour into the prepared pan and spread out evenly.Bake for 30-35 minutes or unitl a toothpick inserted in the middle comes out clean. Let cool on a wire rack. Lift up the foil and cut into sqaures. I drizzled red and green candy melts over the top to add a little Holiday Cheer :)

Go grab a bag and make these today. They are chewy with crunchy and salty with the sweet! Amazing!! Print This

Ghirardelli White Chocolate Blondies

After I made the Chocolate Chip Cookie Pie I still had some time so I thought I would try out the Classic White Chocolate Blondie Recipe on the back of the Ghirardelli White Chocoloate Baking Bar.

Classic White Chocolate Blondies from Ghirardelli

2 bars (8oz) ghiradelli white chocolate (broke into 1" pieces)

1/2 cup (1 stick) unsalted butter, cut into small pieces

2 large eggs

1/3 cup granulated white sugar

1 tablespoon vanilla extract

1 1/4 cups all-purpose flour

3/4 teaspoon salt

1 cup semi sweet chocolate chips

Preheat oven to 350 degrees F.

Line a 9 inch baking pan with parchment paper, then grease the paper.

Melt white chocolate and butter in a double boiler over hot, but not boiling water.

Stir mixture occasionally until smooth. Set aside.

In a large mixing bowl, beat eggs until foamy.

Add sugar, vanilla extract, melted chocolate and butter slowly.

Fold in flour, salt and chocolate chips until well combined.

Spoon mixutre into the prepared pan.

Bake 20-25 minutes.

Cut and serve warm or at room temperature.

These were super easy to make and tasted delicious! I think the tops of mine were starting to brown so be careful. I took mine out at exactly 20 minutes.

Enjoy!

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Snickerdoodle Blondies

After the rave reviews I got from the Snickerdoodle Bundt Cake I knew the next recipe I had to try was Dozen Flours Snickerdoodle Blondies. I decided they would be the perfect treat to bring to a friends lake house for Memorial weekend.

To say they were good is just a total understatement...more like perfection! Everyone loved them, in fact some guys actually hid them in a cabinent so they didnt have to share with other people. I ended up making these 3 times over Memorial Weekend for different BBQ's and had very few left over.


This is a photo right as they went in the oven. I must have not taken any pictures after they came out, so I guess that means I will just have to make them again to week.



Snickerdoodle Blondies

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon

Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.

Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.) Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter. (I used a peanut butter spreader to spread the dough in the pan. It made it much easier to handle.)

Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.


Thanks Julia this was one of my favorite recipes I have ever made. They even cracked my boyfriend, who is on a total health craze. Print This