While at the grocery store I came across a new product from Hershey’s, Cookies ‘n Crème drops. They’re just a drop version of the regular bar, which is white chocolate studded with chocolate cookie pieces. I knew I wanted to incorporate them into something but wasn’t sure what. When I saw this blondie recipe from Mark Bittman mentioned on Smitten Kitchen it looked like just the ticket. The beauty of this recipe is that you can add whatever you want to it. Throw in some coconut, some dried fruit, whatever your heart desires.
Besides the drops (which I smashed with a mallet to make them bite-sized), I also threw in some chocolate chips. Dennis said he would have liked even more chocolate chips, so next time I’ll have to add in some more. Everyone agreed that the addition of the cookies ‘n crème bar was a nice surprise. I’m looking forward to endless variations of this recipe.
Blondies (Adapted from How to Cook Everything & Smitten Kitchen)
2 sticks unsalted butter, melted over low heat
2 cups brown sugar
½ teaspoon vanilla
½ teaspoon almond extract
2 cups all-purpose flour
Add up to 2 cups of mix-ins – I did a mix of semi-sweet chocolate chips and smashed Hershey’s Cookies ‘n Crème drops
Butter a 9 x 13 pan.
Mix melted butter with brown sugar – beat until smooth. Beat in eggs and then vanilla and almond extract.
Add salt, stir in flour. Mix in any additions.
Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. Cool on rack before cutting them.