Millionaires Blondies

Millionaire Blondies, a tempting treat to enjoy with family and friends, Soft and gooey with a delicious chocolate topping, caramel layer and yummy blondie all stacked together.

What are Millionaires Blondies?

Millionaires Blondies are a cross between blondies and millionaires shortbread. In this recipe we have swapped the shortbread for blondies to achieve or much softer gooey texture. For a boost of flavour we have added our Sugar and Crumbs Natural Flavoured Icing Sugar.

In addition, you can also try making this recipe using our amazing range of Natural Flavoured Icing Sugars.

If you would like to check out our full range of Natural Flavoured Icing Sugars click here.

Ingredients

Blondies

• 170g Unsalted Butter
• 2 Large Egg ( Room temperature )
• 100g Sugar and Crumbs Natural Flavoured Icing Sugar (Flavour of your Choice)https://www.sugarandcrumbs.co.uk/product-category/shop-by-brand/sugar-and-crumbs/icing-sugar-2/
• 180g Light Brown Sugar
• 250g Plain Flour
• 1/2 Tsp Salt
• 150g White Chocolate Chips

Caramel Layer

• 150g Unsalted Butter
• 75g Light Brown Sugar
• 75g Sugar and Crumbs Icing Sugar
• 1 Tin Condensed Milk
• 2 Tbsp Golden Syrup

Chocolate Topping

• 300g White Chocolate Melt and Pour https://www.sugarandcrumbs.co.uk/product/s-c-tempered-white-chocolate-1kg/
• Decoration Chocolate – Chips, Mini Eggs, Smarties etc

Instructions

Blondie Layer

Preheat the oven to 160c Fan/180c Gas Mark 3 Oven. Line an 8×8 Traybake/Brownie tin with parchment paper.

Beat the sugars for the blondie with the butter until soft and creamy and light in colour.

Next beat in the eggs until combined, gently fold in the flour and chocolate chips. Make sure its combined well but do not over mix.

Place in the baking tray and smooth out evenly, then bake in the oven for 30-32 mins. This will ensure they are really gooey, but bake longer if you want a firmer base to about 35mins.

Once baked leave to cool completely then set in the fridge until cold and slightly firm.

Caramel Layer

Add all the ingredients for the caramel into one pan and set on a medium heat, use a spatula to continuously mix the mixture to prevent from burning. Continue until it comes to a boil (bubbling), and then for a further 5 mins, remove from the heat.

Pour over the blondies and then leave to cool, place in the fridge once cooled to help with the thickening and setting process.

Chocolate Topping

Once the caramel layer has set, melt the chocolate in short bursts in the microwave and then pour over the top of the caramel, use a palette knife or back of a spoon to spread evenly, crush up your chocolate and then sprinkle on top.

Leave to set.

Use a sharp knife to cut into desired portions and enjoy! Eat within one week.