WHITE CHOCOLATE CHRISTMAS BLONDIES WITH CREAM CHEESE FROSTING

White Chocolate Christmas Blondies with Cream Cheese Frosting

INGREDIENTS:

Blondies

• 1/2 cup unsalted butter (1 stick), melted
• 1 large egg
• 1 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt, or to taste
• 1 cup white chocolate chips

Frosting

• 6 ounces cream cheese, softened (lite okay)
• 1/4 cup (half of 1 stick) unsalted butter, softened
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt, or to taste
• about 1/2 white chocolate chips
• about 3 to 4 tablespoons red and green or holiday sprinkles
• Or one 14-ounce tub store bought whipped crean cheese frosting

DIRECTIONS:

Blondies 

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
4. Add the flour, salt, and stir until just combined, don’t overmix.
5. Add the white chocolate chips and stir to combine.
6. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 22 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool completely before frosting.

Frosting 

1. Use store bought frosting OR to a large bowl, add the cream cheese, butter, and beat with a handheld electric mixer until smooth.
2. Add the confectioners’ sugar, vanilla, salt, and beat to incorporate and until frosting is smooth.
3. Spread frosting evenly over bars.
4. Evenly sprinkle the white chocolate chips and sprinkles before slicing and serving. Bars will keep airtight at room temp for up to 5 days. I am comfortable storing frosted items at room temp but if you’re not, store in the fridge.

This article adapted from this site