Milky Bar Blondies

Milky Bar Blondies // www.scarletscorchdroppers.com

 

Milky Bar Blondies – Deliciously squidgy Milky Bar blondies, packed full of giant Milky Bar buttons. A Milky Bar lover’s dream!

My little nephew James has just turned 4 months old, and he’s at the amazing baby stage where he’s really starting to get interested in the world. He’s smiling at his favourite pages in books, grabbing at toys and furiously gumming on them, and giggling in the most adorable way you could imagine.

My Mum’s got a spotty table cloth on her kitchen table, and he’s developed a fascination with the spots. He’ll sit and try and grab them with his little fingers, looking increasingly serious and confused when he can’t pick them up. I was thinking of James as I dotted the buttons over these blondies turning them spotty. Perhaps soon he’ll be grabbing chocolate buttons off cakes!

Milky Bar Blondies // www.scarletscorchdroppers.com

Blondies have to be one of my favourite treats. Similar to their more common cousin, the brownie, they’re deliciously squidgy and gooey, but with a slightly denser, fudgier texture. They taste like a buttery, rich, caramelly white chocolate and are incredibly hard to resist!

For these blondies I’ve gone for the classic white chocolate of childhood – milky bar!

Milky Bar Blondies // www.scarletscorchdroppers.com

There is milky bar chocolate melted into the batter and giant milky bar buttons like chocolate chips inside them. These keep their shape in the oven as the blondies bake, making layers of solid white chocolate through the fudgey blondies. Happily the recipe calls for 100g of giant milky bar buttons, and these buttons come in bags of 108g. Thats the perfect amount to go into the blondies, with a few left over to be nibbled on while they bake! As soon as they are out of the oven I put more giant milky bar buttons on top. These melt just a little bit so they stick to the crackled blondie top, but they keep their button shape.

Milky Bar Blondies // www.scarletscorchdroppers.comMilky Bar Blondies // www.scarletscorchdroppers.com

It’s best to put your blondes into the fridge for a while once they’ve cooled to firm up. This helps you cut them without them squishing everywhere, and makes sure that the buttons on top are properly set. Once you’ve cut them though, store them in a tin at room temperature so they have that perfect soft texture when you bite into them.

Milky Bar Blondies // www.scarletscorchdroppers.comMilky Bar Blondies : long pin : www.scarletscorchdroppers.com

I guess it would be wrong not to finish this post with a slight twist to the classic line – The Milky Bar blondies are on me!

Jennie xx

 

notes//

  • I cut the blondies into 12 fingers, but they also look really cute cut into 24 squares, with a button in the middle of each one.
  • I used these giant milky bar buttons. If you wanted a bit more contrast, I think they would also be wonderful decorated with milk chocolate buttons.
Milky Bar Blondies
 
Prep time
Cook time
Total time
 
Milky Bar Blondies - Deliciously squidgy Milky Bar blondies, packed full of giant Milky Bar buttons. A Milky Bar lover's dream!
Author:
Recipe type: Blondies
Serves: 12
Ingredients
  • 160g butter
  • 100g milky bar, broken into squares
  • 200g plain flour
  • ½ teaspoon baking powder
  • pinch salt
  • 2 large eggs
  • 165g soft light brown sugar
  • 75g caster sugar
  • 1 teaspoon vanilla extract
  • 100g giant milky bar buttons, plus roughly another 50g to decorate
Method
  1. Preheat your oven to 180C / 160C fan / 350F.
  2. Lightly grease a rectangular tin thats approximately 18 x 26cm and line with greaseproof paper.
  3. In a small pan, melt your butter over a low heat. Once the butter is melted, leave to stand for about 2 minutes, then stir 100g milky bar chocolate until its all melted. Leave to cool slightly while you prepare the rest of the batter.
  4. Put your flour, baking powder and salt into a large bowl and gently whisk together to combine.
  5. In a separate bowl, whisk together your eggs, sugars and vanilla extract until combined and a little frothy. Pour in the melted butter and chocolate mixture and mix together.
  6. Add the wet ingredients to the dry, and mix until you've got a smooth batter. Stir through 100g giant milky bar buttons, then pour into your prepared tin.
  7. Bake in the centre of your preheated oven for around 22 - 25 minutes, until the top is crackled and golden, and the blondies are feeling reasonably firm to the touch.
  8. Take your blondies from the oven, and while they are still hot, decorate with more giant milky bar buttons. Leave to cool completely in the tin.
  9. Once the blondies are cool, its best to pop them in the fridge for a couple of hours still in the tin to firm up before slicing.
  10. Once they are sliced, store at room temperature.

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Comments:

  1. I’m a sucker for blondies or chocolate buttons so these are perfect sweet treats to me. Love the idea of pressing the buttons on top too for extra fun. It won’t be long before your nephew starts picking them off the top!

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