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Caramel blondie with peanut butter fudge frosting

  • 0:30 Prep
  • 1:20 Cook
  • 20 Servings


  • 200g butter, chopped
  • 180g white chocolate, chopped
  • 1/2 cup brown sugar
  • 1 cup caster sugar
  • 1/2 cup milk
  • 2 teaspoons 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


  • 1
    Preheat oven to 170C/150C fan-forced. Grease a 19cm square cake pan. Line base and sides with 2 layers of baking paper.
  • 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.
  • 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.
  • 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.

Source: taste.com.au


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