White Chocolate Pretzel Blondies

The other day I was in Leeds with my two children. Whenever we go into Trinity shopping centre I like to go into Gobstoppers, the American sweet shop as I look for things I can add to my baking. Usually I buy M&M flavours that aren’t widely available in the UK, such as the mint ones. Or I might try out something else that would look good on the top of a cupcake. This time, though I couldn’t find any different M&M flavours to ones I had already seen but I came out of the shop with a packet of Flipz. I’ve seen chocolate covered pretzels before but I found some white chocolate “birthday cake” one. I’ve found out that if sweets or cakes are labelled “birthday cake” it means they usually have sprinkles over them.

Last Sunday I wanted to bake something and to try the Flipz in a recipe. I have baked brownies with plain pretzels in before and that has worked. But this time I wanted to see what happened if I put the white Flipz in a blondie recipe. I love blondies, especially ones with peanut butter and big chunks of white chocolate in. I didn’t have any peanut butter so I had to look through my recipe books to find a blondie recipe without peanut butter in. As I had my copy of Annie Bell’s Baking Bible still out on the kitchen work top from baking muffins the other day, I looked through the book to see if there was a blondie recipe in the book. There was. Annie Bell’s version does not use peanut butter but the blondies’ sugar content comes from using a mixture of set honey and golden syrup. To the mixture I swirled in some whole and some broken Flipz as well as the remaining half a packet of white chocolate chips I had left over from some cookies in my baking stash.

The blondies were very sticky, no doubt due to the honey and syrup content but they tasted absolutely wonderful. We had one with a cup of tea on Sunday afternoon and then I put them in the rest of the freezer to keep me away from temptation.

Happy baking

Love Sam xx