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Baking, Favourites, Sweet Treats

Almond Butter and Blueberry Caramel Blondie

When white chocolate, caramel and Almond Butter are both involved, you can guarantee it’s going to be a delicious treat, and this recipe is exactly that!

Prep

30 minutes

Cook

2 hours

Serves

12-16 squares

Recipe by: Abbey Macfie

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INGREDIENTS:

Blondie:
200g white chocolate, roughly chopped
125g butter
1 tsp vanilla
200g plain flour
50g ground almonds
175g brown sugar
1/4 tsp baking powder
Pinch of salt
2 eggs
50g white chocolate, chopped, extra
120g Forty Thieves Almond Butter
80g frozen blueberries

Caramel:
2x 395g tins condensed milk
110g golden syrup
126g butter
Pinch of salt

Topping:
200g white chocolate
1 tsp vegetable oil
50g Forty Thieves Almond Butter
80g frozen blueberries
50g roasted almonds, chopped, to decorate

METHOD:

Preheat the oven to 175 fan bake. Grease and line a high side 20cm cake tine, ensuring the paper hangs over the side to make lifting the slice easy.
Place the white chocolate, butter and vanilla in a pot and melt over medium heat. Place the flour, almonds, sugar, baking powder and salt in another bowl.
Pour the melted chocolate mixture into the dry ingredients and the eggs and mix until combined. Stir through the extra white chocolate.
Pour the mixture into the prepared tin and spread out evenly. Dot the almond butter all over and swirl through with a knife., then dot the blueberries evenly over the top, pressing them in slightly.
Bake in the oven for about 40 minutes, or until just cooked. The slice will still be slightly soft in the centre, this is okay.
When the blondie comes out of the oven, set it aside in the fridge for about 10 minutes to set and cool before pouring the caramel ontop. This is important, otherwise the caramel will sink through the blondie base.
To make the caramel, place all the ingredients in the pot over medium heat and stir until smooth. Set aside.
Pour the caramel over the blondie and spread out evenly. Bake for 20 minutes, rotating the tin halfway for even baking. Cool completely for a couple of hours in the fridge before adding the white chocolate top.
To make the topping, place the chocolate and oil in a bowl over a pot of boiling water. Mix until melted and smooth, then stir through the almond butter until well combined. Pour over the cooled caramel and spread evenly. Scatter over the almonds. Pop in the fridge until set. Once set, lift the slice out and cut with a hot knife.

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Almond Butter and Blueberry Caramel Blondie

INGREDIENTS:

METHOD: