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Salted caramel cookie and white choc blondie

  • 0:10 Prep
  • 0:35 Cook
  • Makes 20


  • 400g pkt Betty Crocker Salted Caramel Cookie Mix
  • 80g butter, melted
  • 3 Coles Australian Free Range Eggs
  • 500g pkt Betty Crocker White Chocolate Fudge Blondie Brownie Mix
  • 80g butter, extra, melted
  • 453g tub Betty Crocker Creamy Deluxe Vanilla Frosting
  • Sugar stars, to decorate
  • White chocolate chips, to decorate


  • 1
    Preheat oven to 160C. Grease and line the base and sides of a 22cm square cake pan with baking paper.
  • 2
    Place cookie mix, melted butter and 1 egg in a bowl. Stir with a wooden spoon until just combined. Use clean hands to knead until a soft dough forms. Press over base of prepared pan.
  • 3
    Place the brownie mix, extra butter and remaining eggs in a bowl and stir with a wooden spoon until just combined. Spoon over the cookie dough base and use the back of the spoon to smooth the surface.
  • 4
    Bake for 35 mins or until crumbs cling to a skewer inserted in the centre. Cool in the pan for 10 mins before transferring, blondie-side up, to a wire rack to cool completely.
  • 5
    Spread frosting over the blondie. Decorate with stars and chocolate chips. Cut into pieces.

Source: taste.com.au


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