Ingredients
Scale
For the blondies
- ½ cup 1 stick unsalted butter
- 4 oz. white chocolate (chopped)
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon butter extract
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 1/2 cup sprinkles
For the ganache
- 4 oz. white chocolate (chopped finely)
- 3 tablespoons heavy cream
Instructions
- Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
- Combine chopped white chocolate and butter in a microwavable bowl. Microwave for 30 seconds, stir. Microwave for another 15 seconds, and stir until smooth. Add the sugars and whisk until smooth. Add the egg, vanilla and butter extracts, and whisk to combine. Fold in the flour, salt, and sprinkles and stir until just combined, taking care not to over-mix. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
- Bake for 25 minutes, or until the bars are set. The edges will be slightly pulling away from sides of pan. Place on a cooling rack to cool.
- To prepare the ganache, heat the heavy cream in the microwave for 30 seconds-1 minute or until the cream is very hot. Add the white chocolate and allow to sit for one minute. Stir until smooth and pour over the bars. Top with more sprinkles.
- Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.