Things I love about fall:
The leaves changing colors–I’m partial to those gorgeous red ones!
The smell in the air
The weather, obviously
Apple EVERYTHING (donuts, pie, caramel apples)
Snuggling under a blanket
Reading a book or magazine inside during a downpour
& trick or treating (yes, I went last year and yes, I’ll go this year!)
Dark nail polish
New TV shows and new episodes of my favorites (American Horror Story and Walking Dead, anyone??)
The general feeling of being constantly warm + toasty
Caramel apple spice drinks from Starbucks
Cooking with spices
C I N N A M O N everything…
…including these blondies.
These blondies… there’s no words, really.
White Chocolate Snickerdoodle Blondies. Even the name sounds sweet, and sweet these are.
They’re chock-full of brown sugary goodness, swirled with cinnamon + sugar and bursting with white chocolate chips. The cinnamon sugar sprinkled on top creates a beautiful crunchy crust that lends a sweet and spicy flavor to these awesomely outrageous blondies.
They’ll make your belly happy. And they’ll welcome you into fall (I. Can’t. Wait)
White Chocolate Snickerdoodle Blondies *adapted from my Salted Butterscotch Blondies recipe
2/3 cup butter
2 cups brown sugar
2 tsp vanilla bean paste (can substitute vanilla extract)
2 cups all-purpose flour
1 (heaping) tsp cinnamon
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 & 1/2 cups white chocolate chips
1 cup cinnamon sugar
1. Preheat oven to 350 degrees F. Liberally grease an 8×8 inch baking pan with cooking spray and set aside.
2. In a deep medium saucepan, melt the butter and brown sugar together over medium heat, stirring occasionally. Remove from heat and allow to cool for about 5-10 mins.
3. Stir in the vanilla and the eggs, one at a time. Stir in the flour, cinnamon, baking soda, baking powder and salt until a soft dough forms. At the last second, stir in the white chocolate chips, gently combining.
4. Pour the mixture into the prepared pan. Top with the cinnamon sugar (you want to cake it on for that crust). Bake for 25-30 minutes or until lightly golden and center is just set. Cool in the pan completely before cutting into bars.
5. Store leftovers airtight at room temperature for about 2-3 days.
These bars are AMAZING! Definitely one of my favorite blondie recipes of all time… and if you know me, that’s saying a lot. If you’ve never thought to add white chocolate to your classic snickerdoodle cookie, please amend your thinking because it’s a wonderful, irresistible addition that needs to happen!
I’m not the only one with white chocolate + snickerdoodle on the mind! Check out these awesome combos from other bloggers:
Snickerdoodle White Chocolate Blondies from Sally’s Baking Addiction (she just posted these yesterday, proving we were obviously on the same brainwave!!)
Guilt-Free Snickerdoodle Ice Cream from me
White Chocolate Filled Snickerdoodles from Cookies and Cups
White Chocolate Snickerdoodle Cookies from Averie Cooks
I’m off to try on my boots and pretend it’s fall. Apple cider anyone??
Have a wonderful Monday!!