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6/26/12

White Chocolate Walnut Blondie with Maple Butter Glaze

Bar cookies are nice in hot weather as it is a much shorter bake time for one pan,
This sounded so good.  The delay is I hate to heat up the house by turning on the oven!! Supposed to be 107 here Thursday and 105 on Friday.  I finally decided if I was going to make them I better do it today!  Just the thought of the electricity drain the end of the week with every air conditioner in the tri-state area running full out !  In my lifetime I have never seen these temperatures.  I remember 103 a couple of times but not 107!!  Ekk.  We certainly don't want or need a "brown out" or worse in southern Indiana!

I saw this in a paperback by Ron Douglas called America's Most Wanted Recipes.  He had in his own words "copycat" versions of restaurant dishes.  This is my adaptation of one of these.  I just stirred this together by hand and popped it into the oven to bake.

Ingredients for Walnut Blondie:

1 c. sifted flour
1/2 t. baking powder
1/8 t. soda
1/8 t. salt
1/4 C. chopped walnuts
1 C. packed brown sugar
5 1/3 t. butter melted
1 beaten egg
1 T. vanilla
1/2 C. white chocolate chips

Butter and flour 9" x 9" baking dish or equivalent and set aside.  Preheat oven to 350 degrees F.

Add the baking powder, soda, and salt to the sifted flour.  Sift again then add the nuts to the flour and combine well.  Set aside. 

Add the brown sugar and butter to a mixing bowl and combine well.  Add the beaten egg and stir.  Add the vanilla beating until blended.

Stir in the flour mixture beating well to combine.  Add  in the white chocolate chips.  Spread the batter evenly in the prepared pan.  Bake 25-30 minutes until a tooth pick inserted in the center comes out clean.

Glaze ingredients:

2 T. soft butter
2 T. real maple syrup
3/4 C. powdered sugar + enough to reach desired consistency

Microwave the syrup and butter together in a glass measuring cup for 30 seconds and stir until melted and combined.  Add enough powdered sugar to reach preferred consistency.  I just wanted a drizzle across the top so I left it fairly loose.  Drizzle across the top of of the Blondie and let set a few minutes before cutting into bars.  Yield 9  bars.

Note:  The cookbook version of this topped the bar with ice cream and added a warm Carmel sauce over all which would also be quite good.  I made it as a cookie but it would be more of a dessert with ice cream and the sauce so it is versatile.


7 comments:

cambric cotton said...

Will definately try this recipe, love anything with chocolate. Wow that is warm, I'm in Melbourne, Australia and we usually have hot summers, three years ago I moved into my new house, we also had 45 and 47 degree celsius temperatures, we also had bad bush fires. Not a pleasant summer, keep cool.

Diane said...

Oh that might be worth breaking my diet for!! :-) I am hopelessly in love with anything maple right now...

Too hot for me to even want to bake today! The AC just caught up about 2 hours ago! :-)

Probably a good thing it is hot, otherwise- I would in the kitchen wrecking my diet with those!

Diane Cosby said...

Loved to hear from you both!! My oven is off for the rest of the week and I am heading out for the ice cream store with my Granddaughter tomorrow. She has a golf lesson mid afternoon tomorrow in this heat??? I will stand by with the ice cream.

CJ - Food Stories said...

Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!

8784de86-c081-11e1-b742-000bcdca4d7a said...

this sounds wonderful... I will try it this weekend... even in the Indiana heat!!! altho I will use my toaster oven. doesnt heat the kitchen & lots of times shorter bake time. give it a try if you have one! shirley

Diane Cosby said...

Thanks CJ and welcome!!! Now I have expectations to try to live up to???

I don't have a toaster oven but if I did this would be the week to dust it off and put it to good use for sure!!

Thanks I appreciate your comments. dkc

Diane Cosby said...

These would not be ideal because you bake in a small (8x8 or 9x9") pan so most of the cookies are with an outside edge and as you can see from the picture they curl up on that edge. You need a flat cookie for sandwiches.