Now if you’re ready, you can continue reading about this week’s creation as dorm baker for my sister and her high school dormmates. I created my weekly schedule last weekend so that I don’t have to worry about the stress of picking which delicious recipe to try every week. I’m all set until Christmas right now, although I’ll probably find a distracting recipe before then. Maybe I’ll start having to do half batches of two recipes instead… Or start sending out more care packages to friends.
Not quite the explosion of s’mores Oreo 7 layer bars like last week, but still pretttty delicious. Layer of white chocolate blondie, some cinnamon sugar, and then some more chewy blondie on top. Buttery, cinnamony, and sweet with some chunks of white chocolate spread throughout. The uncooked batter is nice and thick, so I definitely recommend some bowl and spoon licking… I was told that they got a standing ovation.
White Chocolate Snickerdoodle Blondies from Sally’s Baking Addiction makes 20-24
2 1/3 cups flour
1 ¼ tsp baking powder
½ tsp salt
¾ cup butter, softened to room temperature
¾ cup granulated sugar
¾ cup light brown sugar
2 large eggs
2 tsp vanilla extract
1 cup white chocolate chips
2 tsp cinnamon + 1/3 cup sugar for filling
- Preheat oven to 350F and line a 9x13in baking pan with aluminum foil.
- Combine flour, baking soda, and salt in a small bowl and set aside
- Beat butter on high speed in an electric mixer until it is creamy, about 1 minute. Then add the sugar and beat for 2 minutes on high speed. Scrape down the sides as necessary.
- Beat in eggs and vanilla on high speed.
- Beat in dry ingredients on low speed. Then fold in the white chocolate chips with a wooden spatula.
- Spoon half the batter into the baking pan. Spread evenly in a thin layer on the bottom, then sprinkle cinnamon sugar filling on top. Spread the remaining batter on top, letting the cinnamon sugar mix slightly with the top layer. Sprinkle again with cinnamon sugar.
- Bake for 25 minutes until golden brown. Then let cool for 1 hour.