White Chocolate Peppermint Blondies Recipe 425

Steps:

• Preheat oven to 350°F. Grease a 13- x 9-inch baking pan with butter. Line pan with parchment paper, allowing paper to extend over edges of pan. Grease paper. BLONDIES: Combine butter and granulated sugar in a large bowl. Beat with an electric mixer on medium speed until well combined, about 3 minutes. Add eggs, 1 at a time, beating until combined after each addition. Beat in vanilla and salt. Add flour; beat on low speed just until combined, 1 to 2 minutes. Stir in white chocolate chips and 1/2 cup of the crushed peppermints, reserving remaining crushed peppermints. Spread batter in prepared pan; smooth top with a spatula. Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 22 minutes. Cool completely in pan. Lift blondies from pan using parchment paper as handles. Remove and discard paper; trim browned edges. ICING: Combine powdered sugar, butter, vanilla, and peppermint extract in a medium bowl; beat on medium speed until smooth. Beat in 2 tablespoons of the cream. Add up to 1 additional tablespoon cream, if necessary, until icing reaches a spreadable consistency. Spread Icing over top of blondies. Sprinkle with reserved crushed peppermints. Cut into 3-inch squares; cut squares into triangles.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
• In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.