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Choc-Chip Cookie Bar with Peanut Butter Caramel Drizzle

Choc-Chip Cookie Bar with Peanut Butter Caramel Drizzle

4 steps | Dessert | Serves 4+

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Trust us when we say, this cookie bar is the bee’s knees of scrumptious desserts. Like your favourite blonde brownie and cookie merged together, these fudgey delights are studded with dark chocolate chunks and finished off with a decadent gooey peanut caramel drizzled all over. Proceed with caution – these bad boys are addictive!

Allergens:MilkGlutenSoyEggsPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

blondie mix

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Sulphites, Soy)

1 packet

dark chocolate chunks

(ContainsSoyMay be presentMilk)

1 packet

caramel sauce

(ContainsMilk)

1 packet

peanut butter

(ContainsPeanuts)

Not included in your delivery

150 g

butter

(ContainsMilk)

2

eggs

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2010 kJ
Fat25.1 g
of which saturates14.6 g
Carbohydrate56.6 g
of which sugars37.2 g
Protein6.4 g
Sodium470 mg
Utensils
Utensilsarrow down iconarrow down icon
Small Pan
Baking Dish
Baking Paper
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 180°C/160°C fan-forced. In a small saucepan, melt the butter over a medium-high heat, until beginning to brown, 2-3 minutes. Set aside until cooled slightly, 5 minutes.

2

While the butter is cooling, line a 20cm square baking tin with baking paper. In a medium bowl, combine the blondie mix and dark chocolate chunks. Stir until the dark chocolate chunks are well coated. Add the eggs and browned butter and stir to combine.

3

Transfer the blondie mixture into the prepared baking tin and spread evenly using a spatula. Bake until just firm to the touch, 25-28 minutes. Leave to cool in the tin for 15 minutes. While the cookie bar is cooling, add the caramel sauce, peanut butter and a pinch of salt to a small bowl. Whisk with a fork until well combined.

TIP: To check if the cookie bar is done, stick a toothpick or skewer in the centre. It should come out clean.

4

Slice the choc-chip cookie bar into 9 squares. Serve the warm cookie bars with a drizzle of the peanut butter caramel sauce.

TIP: This sauce is very sweet, add as little or as much as you like!