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White Chocolate Cookie Bar

White Chocolate Cookie Bar

with Ganache & Strawberries | 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:MilkSoyEggGlutenTree Nuts

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 Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

light thickened cream

(ContainsMilk)

2 packet

mini white chocolate chips

(ContainsMilk, Soy)

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

strawberries

Not included in your delivery

150 g

butter

(ContainsMilk)

2

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1960 kJ
Fat26.3 g
of which saturates18.1 g
Carbohydrate52 g
of which sugars37.2 g
Protein5.6 g
Sodium405 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Small Pan
Baking Dish
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 180°C/160°C fan-forced. In a small saucepan, bring the light thickened cream to the boil. Remove from the heat. In a medium heatproof bowl, add the white chocolate chips and pour over the hot cream. Allow to stand for 10 minutes. Whisk the cooled cream until smooth, 1 minute. Cover and transfer to the fridge until the cookie bar is ready to serve. TIP: The ganache may look separated initially, but it'll come together after whisking!

2

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.

3

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.

4

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.