Malted Blondies With Crushed Pretzels Food

KIDS CAN MAKE: PRETZEL AND POTATO-CHIP BLONDIES

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, leaving about a 2-inch overhang on all sides; butter the bottom and sides.
• Pulse 2 cups of the pretzels in a food processor to a fine powder; transfer to a medium bowl, add the flour, baking powder and salt, and stir to combine.
• Melt the butter in a medium saucepan over medium heat. Remove from the heat, and stir in the sugar; set aside to cool completely. Stir in the eggs and vanilla until completely combined. Add the pretzel-flour mixture in 2 batches, stirring after each until fully incorporated. Stir in the butterscotch chips and half the chocolate chips.
• Transfer the dough to the prepared pan, and spread it out evenly. Push the potato chips and the remaining 1/2 cup pretzel sticks into the top of the batter. Scatter the remaining chocolate chips. Bake until golden and a toothpick inserted in the center comes out with only a few crumbs attached, 30 to 35 minutes. Cool completely in the pan on a rack. Use the foil overhang to help lift the bars out of the pan. Cut into 24 squares. Store at room temperature in an airtight container for up to 3 days.

MALTED BLONDIES WITH CRUSHED PRETZELS

Steps:

• Preheat the oven to 325 degrees F. Line a 9-by-13-inch pan with parchment paper.
• Cream together the brown sugar, butter and granulated sugar in the bowl of a stand mixer on medium speed until light and fluffy, approximately 3 minutes Add the eggs 1 at a time, beating for 1 minute after each addition. Add the malted milk powder and vanilla. Reduce the mixer speed to low and add the flour, baking powder, baking soda and salt, mixing until just incorporated. Mix in the toffee bits, chopped pecans, chocolate chips and malted milk balls.
• Transfer the batter to the prepared pan. Top with the chopped pretzels, patting them into the batter. Bake until golden on top and a toothpick comes out clean with a couple fudgy crumbs, 35 to 40 minutes. Let cool completely before cutting.

EASTER BLONDIES

Steps:

• Heat oven to 180C/160C fan/ gas 4, butter a 20 x 20cm brownie tin and line the base with parchment. Mix the melted butter with the sugar, beating until smooth, then beat in the eggs. Add the malted milk powder, flour and baking powder, stir to just combine, then fold in the Maltesers. Spoon the mixture into the prepared tin and bake for 30 mins until cooked around the outside but still wobbly in the middle.
• Resist the temptation to eat the blondies straight away and put the tin in the fridge to set for 2 hrs. Once set, top with the bunnies, drizzle over the melted white chocolate (if using) and cut into 12 squares.