Candy Cane Blondies

Gooey white chocolate blondies with crushed candy canes and candy cane chocolates!

If you haven't spotted them yet in supermarkets, Nestlé have released some new Christmas-themed chocolates (not paid in anyway to say this just excited for new chocolates!). The Aero candy cane bubbles and the Smarties candy cane, basically red and white chocolates which I think needs a hooray as I'm always envious of the US having coloured chocolates like this. But the chocolates aren't actually peppermint flavour like a candy cane is, so don't let that fool you or put you off if you dislike peppermint. Which if you do, this recipe probably isn't for you! 

As soon as I noticed these brand new chocolates, I just knew I needed to bake something with them. Because of their candy cane hues, I thought a blondie would be perfect to allow them to stand out. I also added in crushed candy canes for the real Christmas effect. I actually don't love candy canes truth be told, because of the peppermint flavour, however my family does and honestly you can't really taste it with this traybake. With my blondies I don't usually add an icing layer on top because I think they speak for themselves. But because its Christmas I wanted to add some flair, so opted for a white chocolate buttercream, which also enhances the red and white colours beautifully. I hope you like making these blondies and feel extra festive!

If you love blondies and white chocolate....

Check out my other recipes for more inspiration!

• Vegan Gingerbread Blondies
• White Chocolate Cranberry Crumble Bars
• Festive White chocolate Rocky Road

Recipe

Prep: 15 minutes

Cook: 25 minutes

Serves: 16

Notes:

• I've put 'optional' next to the peppermint extract in the ingredients list,  because depending on who you share these with, I find peppermint is a 'take it or leave it' type flavour. Some love it, some aren't so keen. With the candy canes already in there, that might be enough peppermint flavour, but it's up to you!
• Don't be tempted to skip the buttercream layer. It adds a nice smooth texture with all of that crunch from the candies. I know its an extra step, but its totally worth it. 
• If you have a hot spot in your oven, rotate the cake tin after 15 minutes for an even bake - otherwise one side might be more golden than the other.
• Try not to overbake these blondies, the timing is really accurate and any longer and they will be too crispy.

Ingredients

Blondies

• 140g unsalted butter
• 140g white chocolate 
• 160g caster sugar
• 2 large eggs
• 140g plain flour
• 50g crushed candy canes
• 120g smarties candy canes
• 140g aero candy cane chocolates, halved or roughly chopped
• ½ tsp Peppermint extract optional

Buttercream

• 100g white chocolate
• 110g butter, room temp
• 150g icing sugar

Method

1. Preheat the oven to 160℃ and grease and line an 8x8 inch cake tin with baking paper. 
2. In the microwave, melt together the butter and white chocolate, then set aside to cool slightly.
3. Whisk in the sugar into the white chocolate mixture until combined then add in the eggs and mix.
4. Sift the flour, then add this to the mixture to create a smooth, thick batter.
5. Fold in most of the crushed candy canes, aero chocolates and smarties, saving some for on top of the icing.
6. Spoon the blondie batter into the prepared cake tin and bake in the oven for 25 minutes. Rotate about halfway through for a more even bake (see notes). 
7. Once baked leave the blondies to cool in the tin then remove on to a wire rack. 
8. Make the buttercream.
9. Melt the white chocolate in the microwave in short bursts, then leave to cool.
10. Add the butter to a large bowl and beat with an electric mixer (or use a standing mixer) until smooth. Make sure to scrape in and around the bowl to ensure there aren't any lumps. 
11. Mix in the melted white chocolate till well combined. 
12. Gradually mix in the icing sugar until you have a smooth buttercream. You can add more or less icing sugar to your preferred taste, but this amount makes it a good thickness for spreading (or piping).
13. Spread the buttercream on top of the blondies. Sprinkle on top the remaining crushed candy canes and chocolates then slice and serve. 
14. These blondies are best kept in an airtight container at room temperature for up to 5 days. You can store them in the fridge but bring them to room temperature before serving as the candy canes can become hard. Enjoy!

Christina

xx