Toffee Popcorn Blondies
Time
20 minutes + 30–35 minutes baking
Difficulty
Super easy
Serves
16
For a sweet Halloween treat that will delight, not fright, these Toffee Popcorn Blondies – made with none other than our Limited Edition Toffee Popcorn Flavour White Hot Chocolate – are a devilishly delicious offering…
INGREDIENTS
200g melted unsalted butter
120g granulated sugar
120g light brown sugar
3 large eggs
1 tsp vanilla extract
260g plain flour
50g Limited Edition Toffee Popcorn Flavour White Hot Chocolate
200g white chocolate chunks (add 20g for optional decorative drizzle)
60g toffee or sweet popcorn
12 tsp ready-made or home-made caramel sauce (optional)
METHOD
- Preheat your oven to 180°C (fan 160°C).
- Line a 9x9” baking tin with baking parchment.
- Mix the melted butter, granulated sugar and light brown sugar, then stir in the eggs and vanilla essence.
- Stir in the plain flour and Limited Edition Toffee Popcorn Flavour White Hot Chocolate until smooth.
- Add the chocolate chunks and half the popcorn.
- Pour the mixture into the lined tin. Make wells in the mix and add a teaspoon of caramel sauce into the dips created – you can skip the caramel if you'd prefer, or add it as a topping at the end instead.
- Top with the rest of the popcorn and bake in the oven for 30–35 minutes.
- Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
- We've drizzled melted white chocolate on top of the blondies – but decorate as you wish!
200g melted unsalted butter
120g granulated sugar
120g light brown sugar
3 large eggs
1 tsp vanilla extract
260g plain flour
50g Limited Edition Toffee Popcorn Flavour White Hot Chocolate
200g white chocolate chunks (add 20g for optional decorative drizzle)
60g toffee or sweet popcorn
12 tsp ready-made or home-made caramel sauce (optional)
- Preheat your oven to 180°C (fan 160°C).
- Line a 9x9” baking tin with baking parchment.
- Mix the melted butter, granulated sugar and light brown sugar, then stir in the eggs and vanilla essence.
- Stir in the plain flour and Limited Edition Toffee Popcorn Flavour White Hot Chocolate until smooth.
- Add the chocolate chunks and half the popcorn.
- Pour the mixture into the lined tin. Make wells in the mix and add a teaspoon of caramel sauce into the dips created – you can skip the caramel if you'd prefer, or add it as a topping at the end instead.
- Top with the rest of the popcorn and bake in the oven for 30–35 minutes.
- Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
- We've drizzled melted white chocolate on top of the blondies – but decorate as you wish!
