Fall Visitor

Fall Visitor

Tuesday, December 4, 2012

A Cookie for Santa

Have you started your Christmas baking yet? It's a little early for me. Anything made at this time might be devoured faster than Santa's sleigh flies on Christmas Eve.

But I do have a new bar cookie to add to the holiday repertoire. Almond Joy Blondies are great for:
  • a pretty addition to a cookie platter for holiday parties;
  • a treat to take to a Christmas cookie exchange;
  • a gift from the kitchen for the choir director, mail man, pastor or other special person on your list;
  • And they could even be the perfect cookie for Santa as he fills the stockings on Christmas Eve. Don't forget the milk!

Almond Joy Blondies
1/2 cup butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 tsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups coconut (divided)
1 pkg. Almond Joy Candy Bites (divided)
4 oz. white chocolate candy melts

Cream butter and sugars together until well blended. Add eggs and vanilla, mixing well. Combine dry ingredients and mix into the creamed mixture. Stir in 1 cup coconut and 3/4 of the package of Almond Joy candy bites.

Press dough into a 13- by 9-inch pan and bake 22-25 minutes or until lightly golden brown. Don't overbake. Cool completely in pan.

Meanwhile, toast the remaining coconut until lightly golden. (Toast in an even layer at 300 degrees, flipping coconut every so often until done.) Cool slightly.

Melt the white chocolate until smooth and melted. Drizzle it across the cooled bars and top immediately with the shredded coconut and remaining candy bit pieces. Allow to set about an hour, then cut into bars. Store airtight for 1 to 2 days. 

This is my "from scratch" version. It was inspired by a post from Wichita blogger, Ashley. If you want a cake mix version of Almond Joy Blondies, visit her blog,  Kitchen Meets Girl.

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