HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWhite Chocolate Cookie Bar With Ganache & Strawberries
White Chocolate Cookie Bar with Ganache & Strawberries

White Chocolate Cookie Bar with Ganache & Strawberries

4 steps | Dessert | Serves 4+

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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!

Allergens:MilkEggGlutenTree NutsSoy

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 difficultyEasy

Serving 8 people

Ingredientsarrow down iconarrow down icon

Serving 8 people

1 packet

light thickened cream


1 packet

blondie mix

(ContainsGlutenMay be present Tree Nuts, Peanuts, Sesame, Soy, Sulphites)

1 packet

flaked almonds

(ContainsTree NutsMay be present Peanuts, Sesame, Soy, Milk)

1 punnet


2 packet

white chocolate chips

(ContainsMilk, SoyMay be present Tree Nuts, Peanuts, Sesame, Gluten)

Not included in your delivery

150 g





Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1770 kJ
Fat23.8 g
of which saturates15.8 g
Carbohydrate46.5 g
of which sugars31.6 g
Protein5.5 g
Sodium401 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Small Pan
Baking Dish
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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. Refrigerate until thickened, 20-30 minutes.


While the ganache is cooling, wipe out and return the saucepan to mediumhigh 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.

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