S'mores blondie slices
Makes: 16
Ingredients
1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
50g milk chocolate, choppedÂ
50g digestive biscuits, broken into piecesÂ
30g mini marshmallows
Directions
Preheat your oven to 160°C (fan-assisted convection) and line a 20cm square tin with baking paper.
Whisk the butter and sugar (sachet 1) until combined, then whisk in the egg until the mixture is pale and creamy. Stir in the blondie mix (sachet 2) until just combined, followed by most of the chocolate and digestive biscuit pieces.
Spread the batter evenly into the prepared tin, then gently press the remaining digestive biscuit pieces and chocolate on top.
Bake for 12 minutes, then remove from the oven and sprinkle the mini marshmallows on top. Place back in the oven for another 2-3 minutes until the marshmallows are swollen and lightly golden brown and the blondie is cooked through but still fudgy in the center. Allow to cool before slicing into squares.
Tip: Use your favourite kind of cookie here, such as Tennis biscuits, Marie biscuits or Biscoff cookies.
Ingredients
1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
50g milk chocolate, choppedÂ
50g digestive biscuits, broken into piecesÂ
30g mini marshmallows
Directions
Preheat your oven to 160°C (fan-assisted convection) and line a 20cm square tin with baking paper.
Whisk the butter and sugar (sachet 1) until combined, then whisk in the egg until the mixture is pale and creamy. Stir in the blondie mix (sachet 2) until just combined, followed by most of the chocolate and digestive biscuit pieces.
Spread the batter evenly into the prepared tin, then gently press the remaining digestive biscuit pieces and chocolate on top.
Bake for 12 minutes, then remove from the oven and sprinkle the mini marshmallows on top. Place back in the oven for another 2-3 minutes until the marshmallows are swollen and lightly golden brown and the blondie is cooked through but still fudgy in the center. Allow to cool before slicing into squares.
Tip: Use your favourite kind of cookie here, such as Tennis biscuits, Marie biscuits or Biscoff cookies.
Ingredients
1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
50g milk chocolate, choppedÂ
50g digestive biscuits, broken into piecesÂ
30g mini marshmallows
Directions
Preheat your oven to 160°C (fan-assisted convection) and line a 20cm square tin with baking paper.
Whisk the butter and sugar (sachet 1) until combined, then whisk in the egg until the mixture is pale and creamy. Stir in the blondie mix (sachet 2) until just combined, followed by most of the chocolate and digestive biscuit pieces.
Spread the batter evenly into the prepared tin, then gently press the remaining digestive biscuit pieces and chocolate on top.
Bake for 12 minutes, then remove from the oven and sprinkle the mini marshmallows on top. Place back in the oven for another 2-3 minutes until the marshmallows are swollen and lightly golden brown and the blondie is cooked through but still fudgy in the center. Allow to cool before slicing into squares.
Tip: Use your favourite kind of cookie here, such as Tennis biscuits, Marie biscuits or Biscoff cookies.
Ingredients
1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
50g milk chocolate, choppedÂ
50g digestive biscuits, broken into piecesÂ
30g mini marshmallows
Directions
Preheat your oven to 160°C (fan-assisted convection) and line a 20cm square tin with baking paper.
Whisk the butter and sugar (sachet 1) until combined, then whisk in the egg until the mixture is pale and creamy. Stir in the blondie mix (sachet 2) until just combined, followed by most of the chocolate and digestive biscuit pieces.
Spread the batter evenly into the prepared tin, then gently press the remaining digestive biscuit pieces and chocolate on top.
Bake for 12 minutes, then remove from the oven and sprinkle the mini marshmallows on top. Place back in the oven for another 2-3 minutes until the marshmallows are swollen and lightly golden brown and the blondie is cooked through but still fudgy in the center. Allow to cool before slicing into squares.
Tip: Use your favourite kind of cookie here, such as Tennis biscuits, Marie biscuits or Biscoff cookies.
