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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Blondie Stix

Makes: 32 servings
Serving size: 2 stick Yield: 32 stix
Prep 1 hr Bake 350°F 30 mins Freeze 30 mins Stand 1 hr
Blondie Sticks
Ingredients
  • 2  cups  all-purpose flour
  • 2 1/2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 2  cups  packed brown sugar
  • 3/4  cup  butter, softened
  • 1  teaspoon  vanilla
  • 3  eggs
  • 1  cup  tiny marshmallows
  • 1  cup  chopped unsalted cashews, toffee pieces, and/or jimmies
  • 1 11 1/2 ounce package  bittersweet chocolate pieces or white baking pieces
  • 32  lollipop sticks or 6-inch wooden skewers
Directions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the ends of the pan. Grease foil; set pan aside. In a small bowl combine flour, baking powder, and salt; set aside.

2. In a large mixing bowl combine brown sugar, butter, and vanilla. Beat with an electric mixer on medium to high speed until combined. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in marshmallows.* Spread dough evenly in the prepared pan.

3. Bake about 30 minutes or until top is golden and edges are firm. Cool on a wire rack. Use the foil to lift uncut brownies out of the pan. Invert onto a cutting board; remove foil. Trim edges of uncut brownies to make a 12x8-inch rectangle. Cut rectangle into thirty-two 3x1-inch sticks. Cover and freeze about 30 minutes or until firm.

4. Insert a lollipop stick or skewer into an end of each brownie stick and place on a waxed paper-lined baking sheet. Place cashews in a small shallow bowl. In a small saucepan heat and stir chocolate pieces over low heat until melted and smooth.

5. Dip half of each brownie stick into melted chocolate, allowing excess chocolate to drip back into saucepan. Immediately sprinkle with cashews. Place on prepared baking sheet. Let stand about 1 hour or until set.

From the Test Kitchen*Tip:
  • At this point, you can cover and chill the dough for up to 3 days. For easier spreading, bring to room temperature before using. Or transfer the dough to a freezer bag and freeze for up to 1 month. Thaw in the refrigerator, then bring to room temperature before using.
MAKE-AHEAD DIRECTIONS:
  • Layer blondie stix between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 24 hours or freeze for up to 1 month.
Nutrition Facts (Blondie Sticks)
  • Servings Per Recipe 32,
  • cal. (kcal) 211,
  • Fat, total (g) 11,
  • chol. (mg) 32,
  • sat. fat (g) 6,
  • carb. (g) 28,
  • fiber (g) 1,
  • sugar (g) 19,
  • pro. (g) 3,
  • vit. A (IU) 146,
  • vit. C (mg) 0,
  • sodium (mg) 109,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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