Wednesday, January 18, 2012

Peanut Butter White Chocolate Blondies

Peanut Butter White Chocolate Blondies


After a week of a heavy cold, snotting my nose out and lying in bed I wasn't much in the mood for peanut butter blondies. It's not that I wasn't in the mood for baking, or for blondies for that matter, just not peanut butter. The ingredients I bought for the recipe were giving me the death stare and saying "use us or we'll expire", and after 7 days I couldn't procrastinate any longer. So here they are... sometimes baking the weekly poll can be a pain.


But having said that, I'm glad I made them because they are yummy. Yummy as in snacking on them before, throughout and after mealtime. I did made a few alterations on the original recipe. Mainly to make them a little less PB-flavored, so I reduced the amount of peanut butter in the blondie batter and omitted the topping. Instead I decided to drizzle the top with white chocolate chips and a few crushed peanuts. Rating 3.5 out of 5.




Peanut Butter Heath Bar Blondies: The Complete Magnolia Bakery Cookbook - Allysa Torey & Jennifer Appel

Ingredients: (I made half this recipe and used a smaller pan)
- 1 ½ cups (3 sticks) unsalted butter, softened
- 1 ½ cups smooth peanut butter (I recommend using only 1 cup)
- 2 ½ cups sugar
- 3 large eggs, room temperature
- 2 tablespoons vanilla extract
- 3 cups self rising flour

Topping: (I omitted this and instead sprinkled ½ cup of white chocolate chips on top)
- 1 cup peanut butter chips
- 3 tablespoons heavy cream
- 4 coursely chopped Heath Bars or chocolate covered toffee bars (about 1 cup)
- ½ cup finely chopped unsalted peanuts

Instructions:
- Preheat oven to 325 degrees.
- Grease and flour a 12 x 18-inch jelly roll pan.
- In a large bowl, beat together the butter and peanut butter until fluffy. Add the sugar and beat until smooth. Add the eggs and vanilla and mix well. Add the flour and beat until well incorporated. Spread the batter evenly into prepared pan. Bake for 25 - 30 minutes or until cake tester comes out moist with crumbs attached. Cool to room temperature.
- To prepare the topping: In a small saucepan over medium heat, melt the peanut butter chips and cream, stirring until smooth. Drizzle the mixture decoratilvey over the cooled blondies. Sprinkle with Heath Bars and peanuts.
- Allow to cool to room temperature, or overnight, before cutting and serving.



Peanut Butter White Chocolate Blondies

9 comments:

I'maNolaGirl said...

Mmmmm!! I love peanut butter in anything. It has that perfect salty taste that makes sweets so much better!

Becca said...

I'm sorry to hear you've been sick :( I hope you feel better soon because snotty noses are no fun.

I am a peanut butter-aholic. Peanut butter is my vice and your blondies look great!

Anonymous said...

aww, don't feel pressured to make them if you don't feel like it! We your readers will understand if you're sick and only feel like making regular blondies.

Paris Pastry said...

@Anonymous: Awww thanks :) but don't worry, I was feeling much better when I made them and reduced the peanut butter to my taste!

Chele said...

Oh wow, they look magic. If we weren't on diets I'd be baking a batch of these this weekend for sure ;0)

High Heeled Life said...

These look so yummy .. I would be willing to do an extra session at the gym... to enjoy them.. Hope you are feeling better. xoHHL

Daphne said...

This looks amazing, must taste great too. I like to see the cake with lots of layers with different colours :)
Thank for the recipe :)

Eliana said...

Love the flavor combination here. These blondies look sinfully delicious.

Tia the Baker said...

pb heatth bar - omg heavenly!