Bready or Not: Glazed Maple Blondies

I’m ripping off recreating my own recipe.

Last fall I shared Maple Truffle Blondies. It consisted of three layers: maple blondies, cream cheese and pulverized maple cookies, and a maple glaze.

So I wondered, hey, those blondies are really good. I have more maple creme cookies to use up. I do have cream cheese, but I don’t want to use it right now. Let’s knock this down to two layers and see what results.

The result: WOW.

Maple goodness, let me tell you. The blondie is chewy and not overly sweet, so that glaze is perfection. Sweet, but not cloyingly so like some frostings are. If you want, you could also mix nuts (pecans would be great, I imagine) into the blondies or sprinkle them on the glaze.

Before the glaze…

The maple creme cookies are a Christmas seasonal thing in some areas, but I can find them year-round at Fresh & Easy or Sprouts Farmers Markets. If you can’t find them, just sub in Golden Oreos and add more maple flavor, or omit entirely. It would make for thinner bars, but they would still be awesome.

If you love maple, you gotta make this.

 

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Bready or Not: Glazed Maple Blondies

Ingredients

For maple blondies:
2 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
10 Tablespoons butter, melted
1 cup brown sugar, packed
1/2 cup pure maple syrup
2 eggs, room temperature
1 teaspoon vanilla
1 cup white chocolate chips
1 box maple creme cookies

For glaze:
2 cups powdered sugar, sifted
1 tsp cinnamon
2 Tb butter, melted
3/4 tsp maple flavoring (vanilla will do in a pinch)
2+ Tb milk (almond milk works!)

Instructions

Line a 9x13 pan with aluminum foil and apply nonstick spray. Preheat oven to 350-degrees.
Combine the dry ingredients in a bowl. Set aside. Coarsely chop the cookies. Reserve 1/4 cup of the finer crumbs.
In a mixing bowl, blend the butter, brown sugar, and maple syrup. Add the eggs and vanilla. Pour in the flour mix until just combined, then stir in the chocolate chips and cookie pieces.
Spread batter in the pan. Bake for 20 minutes, or until a toothpick comes out clean.
Let the blondie layer cool completely. Place in fridge for a while, if necessary.
Combine glaze ingredients in bowl. Add enough milk so that the icing is spreadable but not runny. Immediately dollop over blondies and smooth it out. Immediately sprinkle on the reserved crumbs. Use fingers to gently press in.
Place pan in fridge to set for hour or two before slicing. Store in fridge.
OM NOM NOM.
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