Thanksgiving Bake-Fest Day 1!

HOMEMADE SOMOAS<3

For all you ladies who were girl scouts at some point, and those of you who were smart enough not to be (or the wrong sex to be), these are for you!!!  They are even MORE delicious. HOWEVER, unless you have the patience of Mother Theresa and 6 hours on your hand, do not try these at home.

Recipe from Baking Bites

PEANUT BUTTER - NUTELLA - MARSHMALLOW BLONDIE :)

Check out World Nutella Day!

Ingredients:

For blondies

6 TBS unsalted butter room temperature

1 cup light brown sugar, packed

1/4 cup granulated sugar

1 tsp vanilla extract

3/4 cup peanut butter (creamy or crunchy, but don’t use old-fashioned/natural)

2 large eggs

3/4 cup all-purpose flour

1 tsp baking powder

1/4 tsp kosher salt

For Nutella swirl

1 1/2 oz dark chocolate or chocolate with hazelnuts, chopped 

1/2 TBS butter

1/4 cup Nutella

2 1/2 cups miniature marshmallows

1 cup milk chocolate chips

pinch of kosher salt

Directions:

1.  Preheat oven to 350ºF with a rack in the center position.  Line an 8″ square baking pan with non-stick foil, leaving a slight overhang of foil on the sides of the pan.  (If you’re unsure whether or not your foil is non-stick, give it a quick spray with cooking spray.)

2. For blondies: If using a mixer, beat the butter and sugars in a large bowl on medium-high speed until soft and combined.  It’s just as easy to combine thoroughly with a rubber spatula in a large bowl.  Add the peanut butter and vanilla and mix until combined (on medium speed with mixer).  Add eggs and mix or beat until just combined.3. Scrape down the sides and bottom of the bowl.  Add the baking powder and salt and mix until combined.  Add flour and mix just until incorporated – don’t over mix!  Transfer the batter into the prepared pan.  Spread evenly with a rubber or offset spatula. 

4.  For swirl: Combine the butter and chocolate in the Wilton Chocolate Pro (or a micro-wave safe bowl).  Add the Nutella and stir to combine.

5.  Drop Nutella mixture by spoonfuls over the batter in the pan.  Drag a sharp knife through the Nutella mixture and the batter to create a marbled effect.  (Really, it doesn’t matter what it looks like on top because we’re going to cover it up.  You just want the Nutella mixture to be distributed through the blondie.)

6.  Bake for 25-28 minutes until a tester inserted into the blondie comes out mostly clean.  You don’t want it to be completely dry!  Overcooked blondies are no fun.

7.  Take pan out of the oven and immediately sprinkle marshmallows over the top.  Turn the oven down to 325ºF and put the pan back in the oven for 3 minutes.  Cool blondies in the pan on a cooling rack for about 20 minutes.  Refrigerate for 15 minutes to finish setting the marshmallows.

8.  Melt chocolate chips in a microwave-safe bowl for 1 minute at 70% power.  Stir.  If necessary, continue to microwave in 30-second intervals at 70% power until smooth.  Stir in pinch of salt.

9.  Pour melted chocolate over blondies and spread evenly with an offset spatula.  Refrigerate blondies (still in the pan!) until chocolate is set, about an hour.  If the chocolate isn’t totally set and firm, don’t even think about cutting them yet.  Be patient!

 

DO NOT FORGET WHEN YOU ARE EATING THAT TURKEY,

SAVE ROOM FOR DESSERT!