Delicious and gooey White Chocolate Blondies with Mcvitie's Gold Bars in the middle and topped with Caramac!
Oh, my days these white chocolate blondies are insanely good. I had to ask my husband to hide the tin from me otherwise I would have eaten the entire batch on my own.
I used to favour brownies over blondies but the more I bake them the more I'm in love. This recipe uses the same base recipe I used for my Jammie Dodger Blondies and Biscoff Blondies (plus all the other blondie recipes on my blog).
Once you have a good base recipe be it for cheesecake, brownies or blondies it's so easy to play around with the flavour combinations and come up with some really exciting new recipes.
Oh, and by the way, my recipe for white chocolate blondies can be made really quickly in one bowl and there's no need for an electric whisk.
Winning!
Reader review
Wow just wow I made this blondie yesterday and I can honestly say it was the best blondie I’ve ever tasted so easy to make too!! Dropped little slices off to my family too and they loved it as well!! Thanks so much for sharing Amy can’t wait to try some of your other recipes x
Holly
In my opinion caramel and white chocolate is an incredible flavour combo and I knew it would work amazingly well in a blondie.
I opted for a hidden layer of Mcvitie's Gold Bars in the middle of the white choc blondie. I love that you get the gooeyness of the blondie when you first bite into then the lovely surprise of the Gold Bar in the middle. Yummy.
Also, let's just chat about Mcvities Gold Bars for a minute because they are so nice! I'm sure I used to have them back in the 80s - although I seem to remember them being a lot bigger back then. Haha.
I also have a massive love for Caramac but I couldn't find any in Asda or Tesco. In the end, I got them from B&M 3 bars for £1. Lush.
On my first try baking these blondies I topped them with Caramac, more Gold Bars, White Chocolate Chips and some sprinkles. You can see in the pic below how pretty they looked before going in the oven.
But then disaster struck when the Caramac bars browned too much and the final bake just looked way too ugly for me to publish the recipe.
What I will say is they tasted amazing, so if you decide to go down this route, be warned that it won't look that great even though it still tastes really good!
On my second attempt, I made the blondies in the same way - still adding the Gold Bars in the middle but this time I baked them before adding the Caramac bars for the topping.
The blondies were still warm when I put the Caramac on and the chocolate softened and oozed slightly which looked much more inviting. Phew! I was so glad this method worked because I was desperate to share this recipe with you.
Top tips
- When the butter and white chocolate has melted let it cool for about 5 minutes before adding the rest of the ingredients.
- If your mixture splits, don't worry about it. Just beat it with a balloon whisk until it comes together.
- Bake for 30 minutes for a gooey unset middle.
- If you like your blondies firmer, increase the baking time by 5-10 minutes but be warned this will yield a cake-like texture.
Why are my blondies raw?
This is a question I get asked a lot of the time. I have no way of knowing if your oven temperature is accurate so if they really are very raw after 30 minutes of baking then it could be that you need to invest in an oven thermometer.
These white chocolate blondies - in fact, all blondies will look a bit raw when you first take them out of the oven. They are, by their very nature supposed to have a middle that oozes and is gooey as opposed to a set texture like a cake.
Bear in mind the blondies will continue to cook in the tin as they cool. They will also firm up after a couple of hours in the fridge.
This isn't really the type of traybake you can bake and then eat straight from the oven. But by all means, if you want to grab a spoon and dig in it won't do you any harm, so be my guest!
However, I'm assuming you will want to cut them into neat squares. In that case you're going to need to wait until they've set.
If you don't like gooey blondies. (Why not?!) Just bake them for a little bit longer.
I hope you love these White Chocolate Blondies with the special addition of Gold Bars and Carmac as much as I did!
Enjoy :-)
More Blondie recipes you'll love
White Chocolate Blondies with Gold Bars and Caramac
Delicious and gooey White Chocolate Blondies with Gold Bars in the middle and topped with Caramac bars!
Ingredients
- 165 g unsalted butter
- 200 g white chocolate
- 200 g caster sugar
- 3 medium eggs
- 1.5 tsp vanilla extract
- 265 g plain flour
- 8 Gold Bars
- 5 Caramac Bars
Instructions
- Preheat oven to 180ºC/ 160ºC Fan/ Gas 4 Grease and line a 20cm baking tin.
- Put the chocolate and butter into a heatproof bowl and melt over a pan of simmering water. Once melted leave to cool for 5 minutes.
- Add the sugar into the melted chocolate/butter mixture and stir until well incorporated. Then add the eggs and beat well.
- Add the vanilla extract and flour and fold the mixture together until no streaks of flour are visible.
- Pour half of the blondie mixture into the prepared tin. Unwrap the Gold Bars and place them on top of the mixture in two rows of four. Top with the remaining blondie mixture. Use a spatula or the back of a spoon to smooth the top taking care not to disturb the position of the Gold Bars underneath.
- Bake in the centre of the preheated oven for 30 minutes. Increase the baking time by 5-10 minutes for blondies with a set middle.
- Take the blondies out of the oven and arrange the Caramac bars on top in rows.
- Leave the blondies to completely cool in the tin. You can put them in the fridge for 2 hours if you want them to cool faster. Cut the blondies into 16 individual squares using 2 pieces of Caramac as a guide for the cutting.
Notes
- You can top the blondies with Gold Bars and Caramac before you put them in the oven but the chocolate will brown and not look as good as adding the chocolate to hot blondies after baking (they taste amazing though and this is my personal preference!)
- Oven times may vary. For reference, I baked these blondies for 30 minutes at 160º in my fan oven.
- If you like your blondies more set then increase the baking time by 5-10 minutes.
- Put them in the fridge for a couple of hours to set before you attempt to slice them
- Store in an airtight container at room temperature for 4 days.
Nutrition Information:
Yield: 16 Serving Size: 1 gramsAmount Per Serving: Calories: 374Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 0gCholesterol: 61mgSodium: 14mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 3g
Joy - Pinkoddy
Used white chocolate for the top as couldn’t get carmac but omg delicious.
Thanks for keeping our teen busy in the kitchen once again.
Amy Treasure
My pleasure, so glad you enjoyed them!
Jamie
Can this be frozen please?!
Amy Treasure
Yes, blondies freeze really well for up to 3 months.
Lloyd
When you baked it the second time without the caramac, did you still add on the chocolate chips and sprinkles before it went in the oven?
Paul McDonald
Recipe and pictures look great. Where did i go wrong? 1st I used a 30 x 15 baking. Then I topped
with dairy milk and milky bar caramel bars as I couldn't find caramac. Not tried it yet. Hopefully it tastes fine.
Was gonna post a pic here but don't think I can.