- Caramel Blondie With Gingerbread Toppers.jpg (73.91 KiB) Viewed 9 times
Takes: 1 hour 20 minutes (plus cooling and chilling time)
Serves: 20
No nutritional information available.
Ingredients
- 200g butter, diced, plus extra for greasing
- 180g white chocolate, finely chopped
- 110g brown sugar
- 220g caster sugar
- 125ml milk
- 2 tsp vanilla extract
- 150g plain flour
- 75g self-raising flour
- 2 eggs
- Chocolate writing icing pen
- Silver sugar pearls, to decorate
- 6 mini ready-made gingerbread men
- Icing sugar, for dusting
- 1½ x 20g packet chocolate stars (recipe suggested Dr Oetker Giant Chocolate Stars)
- Edible gold glitter, to decorate
- White sprinkles, to decorate
For the peanut butter fudge frosting:
- 270g white chocolate, chopped
- 160ml double cream
- 95g crunchy peanut butter
Method
1. Preheat the oven to 170°C/150°C Fan/Gas Mark 3. Grease and line a 20cm square cake tin. Stir the butter, chocolate, sugars, milk and vanilla extract together in a large saucepan over a medium heat for 5 minutes or until melted and smooth. Remove from the heat. Cool for 10 minutes, then transfer to a large bowl.
2. Sift the flours into the bowl and add the eggs. Using an electric whisk, beat well to combine. Pour into the prepared tin and level out. Bake for 1 hour 15 minutes or until the top is just firm to the touch. Cool in the tin.
3. For the peanut butter fudge frosting, place the chocolate, cream and peanut butter in a microwave-safe bowl. Microwave on high for 2 minutes, stirring every 30 seconds, until melted. Stand for 10 minutes. Chill for 20 minutes or until thickened.
4. Use the chocolate writing icing pen to stick the sugar pearls to the gingerbread men to make 'buttons'. Set aside.
5. Remove the blondie from the tin and place on a serving plate. Spread with the peanut butter fudge frosting. Dust with icing sugar. Top with the chocolate stars, gingerbread men, edible glitter and white sprinkles. Serve.
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