Applebee’s White Chocolate & Walnut Blondie Copycat

Update:  I haven’t read many books since the last post.  I have been working with my Silhouette machine making vinyl tiles, cards and brainstorming an Etsy store idea.  Here are some of the tiles I have made with vinyl.  I took the floor tile from the hardware store and had a LOT of fun with it.  Some things I learned about vinyl are:  The oracle 651 vinyl has survived my dishwasher over a dozen times!  Here are the cups that have gone through the dishwasher:

Here are a few of the tiles I was playing around with.  I thought the first one would be neat next to the coffee bar at church.

Our MOPS group also did this awesome painting together like one of those group painting classes.  It was so much fun!  I made mine coral because I thought that would be pretty with the blue/grey walls.

Recipe:  Warm, chunky blondie, gooey melting vanilla ice cream and creamy sauce with a hint of maple topped with walnuts.  I made this recipe several times a long time ago when we used to attend another bible study group.  It was their favorite!!  Everyone requested it and loved every bite.  The key I found is to make sure the blondie is nice and hot before adding the ice cream and sauce.  It takes the dessert from okay to outstanding.  Everything can be made ahead of time – the bars and the sauce – even by a couple of days.  Or, freeze the blondies if you need more time.

I have had the white chocolate and walnut blondie at the restaurant before and find this is a very close match.  I’m not sure I could tell the difference side by side.  Applebee’s no longer sells this at their restaurant, so if you want to have it again – this is your chance!

The recipe is fairly straight-forward and easy to put together.  The components are not a hassle since I just cleaned my mixing bowl in between steps.

Applebee's White Chocolate & Walnut Blondie Copycat

 

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: Mary Ellen P. Riley / Whisk Together

Ingredients

• Bars:
• 4 egg whites
• ½ cup butter, softened
• ½ cup light brown sugar
• ¼ cup sugar
• 1 tsp. vanilla
• 2 and ¼ cups AP flour
• 1 tsp. baking soda
• ½ tsp. baking powder
• ¼ tsp. salt
• ½ cup milk
• 8 ounces white chocolate chunks or chips
• ½ cup chopped walnuts
• Sauce:
• ½ cup butter
• ¼ cup cream cheese
• ½ cup powdered sugar
• 2 Tb. maple syrup
• ¼ tsp. salt
• vanilla ice cream
• additional chopped walnuts

Instructions

1. For the blondies:
2. Preheat oven to 325 degrees. Grease a 9x13 pan with baking spray or shortening.
3. In a large mixing bowl, whip the egg whites with mixer and/or whip attachment. Stiff peaks should form after 3-4 minutes.
4. Mix in butter, brown sugar, sugar and vanilla. The batter might look a little chunky, but beat until smooth.
5. In medium size bowl, sift the dry ingredients: flour, baking soda, baking powder and salt.
6. Slowly, add the dry ingredients to the wet ingredients and mix until combined.
7. Add milk, white chocolate and walnuts. Stir until they are incorporated. Pour the batter into the pan and bake 40 minutes. The blondies will turn golden brown and a toothpick in the center will come out clean. Once cooled, then you can slice the bars
8. For the sauce: mix everything together in a mixing bowl. Beat until combined. Use immediately or store in the fridge until the blondies are ready.
9. To serve: Heat the blondies and sauce in the microwave until warm. Cut a square of blondies if not already cut and plate it. Top with a scoop of vanilla ice cream. Spoon sauce on top and sprinkle with walnuts.

Notes

Recipe from Todd Wilbur's "Top Secret Recipes 2"

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