White Chocolate Blondies

You love chocolate right? What about the white variety? I think white chocolate plays second or wait, third to milk or dark. And why is that? White chocolate can be such as smooth and just as creamy. It melts in your mouth just like other chocolate, so why don't we see it in more recipes?

Yeah, I don't know either. What I do know is that these little gems aren't called blondie for nothing. The white chocolate compliments the coconut and almond so well and these moist squares will definitely be putting white chocolate back on the map.

I know what some of you are thinking...eww coconut. I do not like coconut. Well, you will love coconut after this. The white chocolate and coconut balance each other out and the crunch of the almonds really make for a something delicious. Really. De-lic-ious!

I found this great container of ground coconut at Whole Foods which is awesome because it gives amazing coconut flavor and if you have someone that doesn't like coconut - well you can sneak it in your recipe much easier. Sneaky but worth it. I promise.

This recipe has very few ingredients and couldn't be easier to make. Seriously, easy! And because it's so easy you can also play with some of the flavors to match your own. Do you like macadamias...well put them on top. Really, it's okay!



White Chocolate Blondies
makes 24 bites
* adapted from Elliot Prag recipe

1 1/2 cups white chocolate chips
1/2 cup butter (1 stick), cut into pieces
1/4 cup sugar
2 large eggs, beaten
1 Tbs. vanilla extract
1 1/2 cups all-purpose flour
1/2 cup tightly packed sweetened shredded coconut
1/4 cup sliced almonds (or if you're like me and don't have sliced almonds on hand as much as you do whole you can crush some whole almonds)





1. Preheat oven to 350 degrees and coat 11 x 7-inch baking pan with cooking spray and then line with parchment. Coat again with cooking spray.


2. Over a double boiler or bowl set over a simmering pot melt white chocolate, butter, and sugar. Heat until smooth. Cool the chocolate for about 5 minutes then stir in eggs and vanilla. Then add flour and fold in the coconut.


3. Pour batter into prepared pan and sprinkle almonds over the top (I occasionally with sprinkle with additional white chocolate chips).


4. Bake for 20 to 25 minutes, or until top is golden and toothpick inserted in center comes out clean. Cool blondies for 15 minutes before removing from pan and be sure to cool completely before cutting into squares.



***You don't even have to thank me for the sweet smell that will fill your kitchen! I hope you love them as much as I do. Oh, and if you're thinking these are so good they have to be so horrible for me...I will have you know that there are just about as many calories in one blondie as there is in a chewy granola bar and just a smidgen more fat from our friend Mr. Butter. But you don't care anyway because they are so good.