Classic snickerdoodles are transformed into bars – I added white chocolate to mind for a textural contrast
I was browsing the new cookbook section at the library the other week and found this book by Six Sisters’ Stuff. While I’ve visited their website before, I haven’t spent much time on it. I figured it was worth a look and began sifting through the recipes once I returned home.
The savory recipes in the cookbook didn’t appeal to me, but I did pause and read the recipes for a few of their desserts. This snickerdoodle blondie one caught my eye since it appeared pretty straightforward.
I added some white chocolate chips to my batter to give it a bit of a textural contrast, and I’m glad I did. Additionally, I purposely underbaked this a little bit so the bars wouldn’t be dry.
Even though this recipe made 48 blondies (and enough for me to share at the rink), they were quite thin. Personally, I prefer thick and chewy blondies, and these were about half the thickness of the ones I normally enjoy. However, the texture and the taste were spot-on, so there’s that.
If I make these again, I’d likely put it into a smaller pan (probably an 8″x8″ one) so that I can get the height that I prefer for my bar desserts. But, that’s my preference!
Husband’s rating: 4 out of 5
Addie’s rating: N/A (she did not have any)
My rating: 4 out of 5