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White Chocolate Crunch Blondies

Source of Recipe

Posted by Linda Roth


Recipe Introduction

Source: Adapted from "Gourmet's Best Desserts" by Gourmet Magazine - The Wichita Eagle

List of Ingredients

Nonstick cooking spray
16 individually wrapped Cookies 'n' Crème candy bars (6 oz. total)
1 3/4 C. sifted all-purpose flour
1 1/4 tsp. baking powder
1/8 tsp. salt
1/2 tsp. ground cinnamon
1/2 C. (1 stick) unsalted butter, room temperature
1 C. firmly packed dark brown sugar
1/2 C. granulated sugar
2 eggs
1 1/2 tsp. pure vanilla extract


Recipe

Lightly spray a 7 x 11-inch baking pan with cooking spray and set aside.
Heat oven to 350F.

Chop the chocolate into small chunks; set aside.
Sift together the flour, baking powder, salt and cinnamon. In the bowl of an electric mixer, cream together the softened butter, brown sugar and granulated sugar until fluffy. Beat in the eggs and vanilla until smooth and blended, about 2 minutes.

Slowly add the dry ingredients, beating about 2 minutes to blend. Stir in the chopped chocolate by hand. (The dough will be very stiff.) Transfer to the prepared pan and spread with a spatula. Bake on center oven rack 30 minutes, or until the cookies test done in the center. Cool completely before cutting.

Note: Substitute 8 mini Butterfingers bars for the candy bars in this recipe. Makes 24 pieces.