Wednesday, November 2, 2011

Gingerbread White Chocolate Blondies

I've made this recipe 3 times now. The first time, I followed the recipe exactly, but the middle fell and the edges were too crispy. I made it twice more and tweaked the recipe quite a bit and... voila! These are soft and bake up perfectly. It barely resembles the original recipe, but you know I wouldn't put just any mediocre recipe on here. No offense, Martha! :) If you love gingersnaps like I do, these soft cookie bars will make you smile! Recipe inspired by Martha Stewart's Cookies

Makes about 18-24 bars (depending on how you cut them)

2 1/2 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves
3/4 cup butter, room temperature
1 cup brown sugar, packed
1/3 cup molasses
1 egg
1 tsp. vanilla
1 (12 oz.) package (1 3/4 cups) white chocolate chips
  1. Preheat oven to 350 degrees F. Line a 13×9" baking dish with aluminum foil and then spray the aluminum foil with cooking spray. Set aside.
  2. Whisk together flour, soda, salt, and spices in a bowl and set aside. 
  3. Beat butter, sugar, molasses, egg and vanilla in a large bowl until fluffy. Add flour mixture and mix well. Stir in white chocolate chips.
  4. Spread batter evenly into prepared pan and bake until toothpick poked in the center comes out clean, about 18-22 minutes. Let cool for about 5 minutes in pan, then lift tin foil out and continue to cool; cut into squares.

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