White Chocolate Cookie Bar

Name: White Chocolate Cookie Bar with Ganache & Blueberries | Serves 4+
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 1 packet light thickened cream; 1 packet white chocolate chips; 150 g butter; 1 packet blondie mix; 2 eggs; 1 packet flaked almonds; 1 punnet blueberries

with Ganache & Blueberries | Serves 4+

Up to 180$ + Free Treats / Extras for Life

Like a brownie, but not quite, these fudgy delights are studded with white chocolate chips and finished off with a decadent ganache, blueberries and flaked almonds. Proceed with caution - it'll be hard to stop at one piece!

Allergens:

Milk

•Soy

•Gluten

•Eggs

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

light thickened cream

(Contains: Milk;)

1 packet

white chocolate chips

(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

blondie mix

(Contains: Gluten; May be present: Peanuts, Sesame, Tree Nuts, Soy, Sulphites.)

1 packet

flaked almonds

(Contains: Almond; May be present: Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Soy, Milk.)

1 punnet

blueberries

Not included in your delivery

150 g

butter

(Contains: Milk;)

eggs

(Contains: Eggs;)

Nutritional Values

per serving

Energy (kJ)1700 kJ

Fat22.5 g

of which saturates15.4 g

Carbohydrate47.3 g

of which sugars31.9 g

Protein3.6 g

Sodium382 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Baking Paper

Cooking Steps

Preheat the oven to 180°C/160°C fan-forced. Place the white chocolate chips in a medium bowl. In a medium saucepan, heat the light thickened cream over a medium heat, 2-3 minutes. Pour the cream over the chocolate, then stir until melted and combined. Place in the fridge to cool, 20-30 minutes.

While the ganache is cooling, wipe out and return the saucepan to medium-high heat. Melt the butter until beginning to brown, 2-3 minutes. Set aside until cooled slightly, 5 minutes. While the butter is cooling, line the baking tin with baking paper. Combine the blondie mix, eggs and browned butter in a medium bowl.

Transfer the mixture to the baking tin and spread evenly using a spatula. Bake until just firm to the touch, 25-28 minutes. Set aside to cool for 15 minutes.

TIP: To check if it's done, stick a toothpick or skewer in the centre. It should come out clean.

Whisk the white chocolate ganache until smooth. Slice the cookie bar into 9 squares. Serve the cookie bar with a drizzle of white chocolate ganache. Top with the blueberries and flaked almonds to serve.

TIP: The ganache may look separated initially, but it'll come together after whisking!