These rich blondies are flavored with honey, studded with dried cherries, and topped with salty, crunchy Marcona almonds. They'll satisfy fruit and nut lovers alike.
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These peanutty bar cookies are jammed with Reese's Pieces on top for an extra pop of chocolate-PB flavor.
Swirling a few tablespoons of extra maple syrup into the batter give these buttery bars an extra maple kick.
These blondies get a boozy hit from bourbon and crunch from toasted walnuts.
This recipe is adapted from Yvonne Whyte's 1952 recipe, which won 2nd place in the Pillsbury Bakeoff's Junior Division. The original recipe calls for shortening, but I have used butter instead to good effect.