Are you guys finished with Christmas yet? Because I’m not. We’ve still got the decorations up. The freezer is still full of Christmas cookies. I’ve got all my new toys strewn around the house. And, I’m just getting around to blogging my holiday recipes.
Maybe next week I’ll be ready for the new year?
I made these blondies for a cookie swap. I had intended them to be cookies, but as things evolved they ended up being bars instead. I actually think they came out even better than the cookies would have and they were a lot easier, since I only had one pan to bake instead of multiple cookie pans. You could also make these a bit less holiday-oriented by swapping the peppermint bark for chocolate chips.
Crunchy Peppermint Bark Blondies
(adapted from Christina Tosi via Glamour)
Makes 1 9×13″ pan of blondies
2 sticks butter, at room temperature
1 1/4 c. granulated sugar
2/3 c. light brown sugar, tightly packed
1/2 tsp. vanilla extract
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. kosher salt
3 c. frosted flakes
1 lb. of peppermint bark, roughly chopped
1 1/4 c. mini marshmallows
Using a mixer, cream together the butter sugars for 2-3 minutes. Add egg and vanilla, scrape down sides and beat for an additional 7-8 minutes. Reduce speed to low and add flour, baking powder, baking soda and salt. Mix just until the dough comes together.
Stir in frosted flakes peppermint bark and marshmallows just until incorporated. Refrigerate dough for an hour.
Preheat the oven to 375F degrees. Line a 9×13″ baking sheet with parchment paper and spray with cooking spray. Press dough into the lined pan, spreading to the edges. Bake for 20-25 minutes, until set in the center. Remove from oven and let cool for 10 minutes, then remove to a cooling rack to cool completely. Slice and store in an airtight container.