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 Hello ladies and gents this is the Viking telling you that today we are talking about

WHITE CHOCOLATE BLONDIES WITH GOLD BARS AND CARAMAC

A square baking tin with a white chocolate blondie mixture. Gold bars and caramac bars have been added to the top.

yield: 16 SQUARES prep time: 10 MINUTES cook time: 30 MINUTES total time: 40 MINUTES

Delicious and gooey White Chocolate Blondies with Gold Bars in the middle and topped with Caramac bars!


INGREDIENTS

  • 165 g unsalted butter
  • 200 g white chocolate
  • 200 g caster sugar
  • 3 medium eggs
  • 1.5 tsp vanilla extract
  • 265 g plain flour
  • 8 Gold Bars
  • 5 Caramac Bars

INSTRUCTIONS

  1. Preheat oven to 180ºC/ 160ºC Fan/ Gas 4 Grease and line a 20cm baking tin.
  2. Put the chocolate and butter into a heatproof bowl and melt over a pan of simmering water. Once melted leave to cool for 5 minutes.
  3. Add the sugar into the melted chocolate/butter mixture and stir until well incorporated. Then add the eggs and beat well.
  4. Add the vanilla extract and flour and fold the mixture together until no streaks of flour are visible.
  5. Pour half of the blondie mixture into the prepared tin. Unwrap the Gold Bars and place them on top of the mixture in two rows of four. Top with the remaining blondie mixture. Use a spatula or the back of a spoon to smooth the top taking care not to disturb the position of the Gold Bars underneath.
  6. Bake in the centre of the preheated oven for 30 minutes. Increase the baking time by 5-10 minutes for blondies with a set middle.
  7. Take the blondies out of the oven and arrange the Caramac bars on top in rows.
  8. Leave the blondies to completely cool in the tin. You can put them in the fridge for 2 hours if you want them to cool faster. Cut the blondies into 16 individual squares using 2 pieces of Caramac as a guide for the cutting.


NOTES

  • You can top the blondies with Gold Bars and Caramac before you put them in the oven but the chocolate will brown and not look as good as adding the chocolate to hot blondies after baking (they taste amazing though and this is my personal preference!)
  • Oven times may vary. For reference, I baked these blondies for 30 minutes at 160º in my fan oven.
  • If you like your blondies more set then increase the baking time by 5-10 minutes.
  • Put them in the fridge for a couple of hours to set before you attempt to slice them
  • Store in an airtight container at room temperature for 4 days. 

And as always have a chilled day from the Viking

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