Recipe Of The Month- Christmas Addition

Caramel blondie with peanut butter fudge frosting

INGREDIENTS 

200g butter, chopped

180g white chocolate, chopped

1/2 cup brown sugar

1 cup caster sugar

1/2 cup milk

2 tsp vanilla extract

1 cup plain flour

1/2 cup self-raising flour

2 eggs

Icing sugar, to serve

Chocolate stars, to serve

Gingerbread men, to serve

Edible gold glitter, to decorate

White sprinkles, to decorate

Peanut Butter Fudge Frosting

1 1/2 x 180g blocks white chocolate, chopped

2/3 cup thickened cream

1/3 cup crunchy peanut butter

METHOD

Step 1

Preheat oven to 170C/150C fan-forced. Grease a 19cm square cake pan. Line base and sides with 2 layers of baking paper.

Step 2

Stir butter, chocolate, sugars, milk and vanilla in a large saucepan over medium heat for 5 minutes or until melted and smooth. Remove from heat. Cool 10 minutes.

Step 3

Whisk flours into chocolate mixture. Add eggs. Whisk to combine. Pour into prepared pan. Bake for 1 hour 15 minutes or until top is just firm to touch. Cool in pan.

Step 4

Make the Putter Fudge Frosting: Place chocolate, cream and peanut butter in a microwave-safe bowl. Microwave on HIGH (100%) for 2 minutes, stirring every 30 seconds, until melted. Stand 10 minutes. Refrigerate for 20 minutes or until thickened. 5 Place blondie on serving plate. Spread with frosting. Dust with icing sugar. Top with stars, gingerbread, glitter and sprinkles. Serve.