Bready or Not: Rolo Biscoff Blondies
I can see some of you thinking, "Uh oh. The Biscoff spread obsession has returned to Beth's blog." To which I say... um, it never went away. Not really.
I'm at a point in my baking where I see recipes and think, "That looks really great, but what if I try THIS..." That's what happened with this recipe. The original as featured on Rachel Cooks used caramels, but all I could think was ROLOS. Rolos happened to be my very favorite candy as a kid. I'm weaned from them now, but I tend to stock up after the holidays so I can use them in baking.
For this recipe, I used kitchen shears to roughly cut up the Rolos into halves and quarters. There was nothing exact about it. The little shards of chocolate all go in the pot, anyway!
The result is a delicious bar that reminded me of a gourmet, soft and chewy version of a Twix. But, you know, better. The yummy cookie dough taste of Biscoff is there, and the chocolate and caramel dapple the whole thing so you get a taste in every bite.
You can always continue to take bites, just to make sure. Quality control and all.
Rolo Biscoff Blondies
adapted from Rachel Cooks
1/2 cup (1 stick) unsalted butter
2 cups brown sugar, packed
1/2 cup Biscoff spread or Speculoos (or nut butter)
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
30 Rolo candies, cut into chunks
1) Preheat oven to 350 degrees. Grease or spray a 9×13-inch pan.
2) Over medium heat, melt the butter and brown sugar in a small saucepan, stirring constantly. Melt until smooth. Remove from heat and stir in cookie butter until incorporated. Pour into a large bowl to cool.
3) While that is cooling, combine flour, baking powder, baking soda and salt in a separate bowl.
4) Add one egg at a time into the cooled butter/brown sugar mixture, mixing well. Add vanilla extract. Add in the dry ingredients and stir until just combined.
5) Spread the batter into the prepared pan. Sprinkle the cut-up Rolos over the top, pressing down lightly into the batter.
6) Bake at 350 degrees for 20 to 25 minutes or until set and golden brown. Cool slightly in pan, but cut into squares before the caramel hardens.
OM NOM NOM.
I'm at a point in my baking where I see recipes and think, "That looks really great, but what if I try THIS..." That's what happened with this recipe. The original as featured on Rachel Cooks used caramels, but all I could think was ROLOS. Rolos happened to be my very favorite candy as a kid. I'm weaned from them now, but I tend to stock up after the holidays so I can use them in baking.
For this recipe, I used kitchen shears to roughly cut up the Rolos into halves and quarters. There was nothing exact about it. The little shards of chocolate all go in the pot, anyway!
The result is a delicious bar that reminded me of a gourmet, soft and chewy version of a Twix. But, you know, better. The yummy cookie dough taste of Biscoff is there, and the chocolate and caramel dapple the whole thing so you get a taste in every bite.
You can always continue to take bites, just to make sure. Quality control and all.
Rolo Biscoff Blondies
adapted from Rachel Cooks
1/2 cup (1 stick) unsalted butter
2 cups brown sugar, packed
1/2 cup Biscoff spread or Speculoos (or nut butter)
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
30 Rolo candies, cut into chunks
1) Preheat oven to 350 degrees. Grease or spray a 9×13-inch pan.
2) Over medium heat, melt the butter and brown sugar in a small saucepan, stirring constantly. Melt until smooth. Remove from heat and stir in cookie butter until incorporated. Pour into a large bowl to cool.
3) While that is cooling, combine flour, baking powder, baking soda and salt in a separate bowl.
4) Add one egg at a time into the cooled butter/brown sugar mixture, mixing well. Add vanilla extract. Add in the dry ingredients and stir until just combined.
5) Spread the batter into the prepared pan. Sprinkle the cut-up Rolos over the top, pressing down lightly into the batter.
6) Bake at 350 degrees for 20 to 25 minutes or until set and golden brown. Cool slightly in pan, but cut into squares before the caramel hardens.
OM NOM NOM.
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