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Milkybar raspberry ripple blondies recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Irresistible afternoon blondies.
Ingredients:
  • 100g butter, chopped
  • 180g block Nestlé Milkybar chopped
  • 100g (1/2 cup) caster sugar
  • 80g (2/3 cup) frozen raspberries, partially thawed
  • 2 eggs, lightly whisked
  • 150g (1 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 200g pkt Nestlé Bakers' Choice White Choc Bits
  • Fresh raspberries, to serve
Instructions:
  • Preheat your oven to 180C/160C fan forced and generously grease and line a 20cm square cake pan.
  • In a large saucepan, combine the butter, Milkybar, and sugar. Stir over low heat until melted (don't worry if the mixture looks split). Let it cool for 10 minutes before using.
  • In a bowl, gently crush the thawed raspberries using the back of a fork.
  • Combine the eggs, flours, and White Choc Bits into the Milkybar mixture. Spread half of the mixture into the prepared pan. Add dollops of raspberry on top. Layer with the remaining mixture. Swirl a skewer through the raspberry for a marbled effect.
  • Bake the blondie for 25-30 minutes until firm. Let cool in the pan, then sprinkle with fresh raspberries. Cut into squares before serving.

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