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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Easy 2 Layer Mint Fudge

This year I made fudge to go with our Christmas cookies. Fudge is not hard to make! The only thing about making mint fudge, is that the flavour of it is powerful enough to make everything else taste minty, so I recommend storing it in a separate container. If you store it with your other goodies, they will taste minty.

If you can't find mint chocolate chips, you can add more mint extract to the semi sweet chocolate chips.

Easy 2 Layer Mint Fudge
Adapted from Taste of Home
Makes 36 squares

 Ingredients
  • 2 cups mint chocolate chips
  • 1 can sweetened condensed milk, divided
  • 1 teaspoon vanilla
  • 1 cup white chocolate chips
  • 1/2 teaspoon peppermint extract
  • green food colouring
Directions
  1. Line one 8x8 or 9x9 pan with foil and butter it.
  2. I used the microwave because it's faster. In a microwave safe bowl, add the mint chocolate chips, 1/2 the milk and the vanilla and microwave for about 60 seconds on high. Stir it up. Heat it for a few seconds more if the chocolate isn't completely melted, but it should be. Pour this mixture into the pan immediately, and spread with an offset spatula. Work fast, it sets quickly. Put this in the fridge for a minute while you prepare the next layer.
  3. In a microwave safe bowl, add the white chocolate chips with the remaining milk, peppermint extract and food colouring. Heat this for 45 seconds and stir. Pour this immediately over the first layer and spread with your spatula. Work quickly again.
  4. Chill for about 1/2 hour and then using a sharp knife dipped in hot water (and wiped dry), slice into squares. Dip the knife if the hot water and wipe it dry before every new slice.
  5. I put the squares into paper cupcake liners and stored the fudge in the fridge until Christmas. I made it a few days before.
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