Don’t you love it when you buy a new recipe magazine and you can not decide which recipe to make from it?
That was my problem last night.
A few weeks ago I bought this Better Homes and Garden magazine on Brownies and Bars.
The pictures are so gorgous, you’ll want to rip out the page, crumble it up and put it in your mouth for a taste.
But don’t. You might eat the recipe.
Trust me I know.
Anywho, last night I was looking for a yummy recipe to make into little goodie boxes for my Mom the Princess, Neiner Weiner, Jeanie Beanie and PIC. I wanted to take a little chewy goodie to give them when I went up for a visit today.
After narrowing down the choices to three, I finally had to decide on the one that I had all the ingredients to.
So, I settled on making Chocolate Shortbread Blondies with Macaroon.
Whew….who came up with that name?
I would have just called them Knock Your Taste Buds Off and Bring Me A Glass of Milk Blondie.
Maybe, we should keep with the original name.
If you love chocolate. If you love peanuts. If you love coconut. If you love chewy, moist, lick your fingers clean, blondies, then you have to make these. Allow yourself a couple of hours. They have a few steps to them, but I know you can do it! Just follow the step by step pictures to help you out. I made a couple of small mistakes, but they were easily corrected.
These are the little goodie tins I made for everyone. I bought the tins for 3 for $1.00 at the dollar store. They even came with a lid. Cool uh?
PIC took hers to her work and I don’t think she had any left by they time she left to go home.
If you need a recipe for a pot luck, office party, holiday dinner or pinic, these would be perfect.
Have a go and give them a try.
Here are your step by step instructions.
This is what you will need to make these sinfully delicious blondies. I forgot to put one more stick of butter in the picture. I can’t count sometimes.
The first thing you will make will be the crust on the bottom.
Add the flour and the sugar into a medium bowl.
Add the cocoa and the miniature chocolate chips to the flour and the sugar.
Stir the flour mixture together and add 2 sticks of butter.
With a pastry cutter, cut the butter into the flour mixture until it resembles course crumbs.
Line a 13 x 9 x 2 baking pan with foil and lightly grease (I used cooking spray). Press the crust mixture evenly in the bottom of the pan. Bake in a preheated 350 degree oven for 8 minutes or until set.
This is what it looks like when it comes out of the oven. Just let it cool while you make filling and the macaroon topping.
Now it is time to make the macaroon topping.
In a medium bowl, add the flour and sugar (not shown because I forgot to take the picture). Measure out the coconut and add it to the flour and sugar.
Lightly beat 3 egg whites. Add the lightly beaten egg whites to the macaroon mixture.
Add the vanilla and stir to combine. Set the macaroon topping aside for later.
Now it is time to make the filling.
In a medium sauce pan melt together the butter and the brown sugar.
Stir while it melts together. Cool slightly and and pour into a medium size bowl.
Add two slightly beaten eggs and stir together. Add 2 teaspoons vanilla and stir.
Add the flour and baking powder.
Add the baking soda and stir everything together.
This what it will look like. Now, add the chopped peanuts.
Now the fun begins…..though I know you were already having fun! Right?
Pour the filling over the chocolate crust. Spread out evenly.
Spoon macaroon topping into small mounds evenly over the top of the filling. Spread out evenly. Place in a 350 degree preheated oven and bake 30 to 35 minutes or until the topping turns light brown.
This is what mine looked like when it came out of the oven. Cool bars in the pan on a wire rack.
When cool, take the blondies out of the pan and drizzle melted chocolate over the top.
Cut into 32 bars.
Can you believe I gave them all away??? Was I crazy or what?
I did eat one of the Princess’s before I left for home.
I may have to go back tomorrow for another visit to eat (gobble down) another one.
When you make yours, be prepared to gobble too.
Here is the recipe
Chocolate Shortbread Blondies with Macaroon
Adapted from Better Homes and Garden
For the crust:
1 and 1/2 cups of flour
2/3 cups of sugar
1/2 cups of cocoa powder
1 cup of butter
1/2 cup miniature semi sweet chocolate pieces
For the Macaroon Topping:
1/3 cup sugar
1/4 cup flour
1 and 1/4 cup sweetened flaked coconut
3 slightly beaten egg whites
1/2 teaspoon vanilla
For the Filling:
2 cups packed brown sugar
2/3 cups butter
2 teaspoons vanilla
2 cups of flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped peanuts
Optional: melted chocolate chips to drizzle on top
Preheat oven to 350 degrees. Prepare a 13 x 9 x 2 inch pan by lining it with foil and lightly grease.
For the crust: In a medium bowl, combine flour, sugar, chocolate pieces and cocoa. Using a pastry blender, cut up the butter until the crust resembles course crumbs. Press the crust evenly into the foil lined pan. Bake for 8 minutes or until set.
For the macaroon topping: In a medium bowl stir together the sugar and flour. Stir in coconut and 3 lightly beaten egg whites. Stir in the vanilla and set aside for later.
For the filling: In a medium saucepan melt together the butter and the brown sugar. Stir till totally mixed together. Cool Slightly. Pour into a medium sized bowl. Stir in 2 slightly beaten eggs. Stir in the vanilla. Add the flour, baking powder and soda and combine together. Stir in the chopped nuts.
Putting it all together: Pour the warm filling over the crust and spread evenly. Spoon out the macaroon topping in small mounds evenly over the top. Spread the macaroon over the top of the filling. Bake in a preheated 350 degree oven for 30 to 35 minutes or until the macaroon topping turns light brown. Cool in the pan on a wire rack. Using the edges of the foil remove the bars from the pan. Drizzle the bars with melted chocolate if desired.