Ingredients
Method
Blondie-
- Preheat the oven to Gas Mark 4 / 180ºc and line an 9x9" square tin with parchment paper.
- Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
- Once melted, stir in your caster sugar until combined.
- Add in the eggs, vanilla and golden syrup and stir again until combined.
- Mix through the plain flour, and cornflour until you can no longer see any flour. Add in your white chocolate chunks and stir until evenly distributed.
- Pour the mixture into the lined tin and swirl in some pistachio drizzle or spread and bake for 25-30 minutes (mine take 30 minutes), take them out the oven when there is an ever so slight wobble in the middle.
- Let the blondies cool in the tin for 30 minutes and make your caramel.
Caramel-
- In a microwaveable bowl, add your butter, golden syrup, condensed milk, and sugar. Microwave in short bursts (one minute each time) Stir Thoroughly every minute until thickened (about 8–10 minutes). Pour over the blondie and place in the fridge for 2 hours until the caramel has set.
Topping-
- Melt the Milkybar chocolate in short bursts, then pour it over the caramel and smooth the top. Add 9 Milkybar Festive Friends and sprinkles. Chill for at least an hour, or overnight for the best texture. Slice and enjoy! x