White Chocolate Cookie Bar with Ganache & Strawberries
4 steps | Dessert | Serves 4+
- Milk
- Soy
- Eggs
- Gluten
- Almond
- May contain traces of allergens
- Traces of Tree Nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Milk
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Like a brownie, but not quite, these fudgy delights are studded with white chocolate chips and finished off with a decadent ganache, strawberries and flaked almonds. Proceed with caution - it'll be hard to stop at one piece!
Ingredients
1 packet
light thickened cream
(Contains: Milk;)
2 packet
mini white chocolate chips
(Contains: Milk, Soy;)
1 packet
blondie mix
(Contains: Gluten; May be present: Tree Nuts, Peanuts, Sesame, Soy, Sulphites.)
1 packet
flaked almonds
(Contains: Almond; May be present: Peanuts, Sesame, Soy, Milk, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 punnet
strawberries
Not included in your delivery
150 g
butter
(Contains: Milk;)
2
eggs
(Contains: Eggs;)
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. In a small saucepan, add the light thickened cream and bring to the boil. Remove from the heat and set aside. In a medium heatproof bowl, add the white chocolate chips and pour over the hot cream. Allow to stand for 10 minutes. Once the cream has being left for 10 minutes, whisk until smooth, 1 minute. Cover the bowl and transfer to the fridge until the blondie is ready to serve. TIP: The ganache may look separated initially, but it'll come together after whisking!
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 a 20cm square baking tin with baking paper. Combine the blondie mix, eggs and browned butter in a medium bowl.
Pour the mixture into 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. While the cookie bar is cooling, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Set aside. Roughly chop the strawberries. 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 strawberries and flaked almonds.
