Sleeping Bag Blondies Recipes

SLEEPING BAG BLONDIES

Sleeping Bag Blondies image

Here's the only golden brownie recipe you'll ever need. These tasty pecan bars can be dressed up for slumber parties, camping trips and Girl Scout events. -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 16 blondie brownies.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups self-rising flour
2 cups chopped pecans, optional
1-1/2 cups white frosting
Brown, yellow, green, orange, pink and blue gel food coloring
8 large marshmallows
16 miniature vanilla wafers
Optional: Assorted sprinkles and mini honey bear-shaped crackers

Steps:

Preheat oven to 325°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Gradually beat in flour. If desired, stir in pecans., Spread mixture into prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., Lifting with foil, remove brownie from pan. Trim 1/2 in. off edges. Cut remaining brownie lengthwise in half; cut each half crosswise into 8 bars to make 16 sleeping bags., Tint 1/4 cup frosting brown and 2 tablespoons yellow; transfer each color to a resealable plastic bag. Cut a small hole in a corner of each bag and set aside. Divide remaining frosting among 4 bowls; tint green, orange, pink and blue. Spread each of the 4 frostings over 4 brownies, reserving a small amount of each frosting to attach wafers., For pillows, cut marshmallows vertically in half; place on 1 end of brownies, cut side down. Attach vanilla wafers to pillows. Pipe faces and hair on wafers using brown and yellow frostings. If desired, decorate with sprinkles and bear crackers.

Nutrition Facts : Calories 392 calories, Fat 16g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 352mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 0 fiber), Protein 3g protein.

BLONDIES

Blondies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h5m

Yield 16 blondies

Number Of Ingredients 10

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs, lightly beaten
1/2 cup toasted walnuts, coarsely chopped
1 cup plus 2 tablespoons bittersweet chocolate chips
Flaky sea salt, to garnish

Steps:

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

BLONDIES

Blondies image

Blondies are made for those of us that love chocolate chip cookies, but don't have the time or energy to bake tray after tray of scooped sweets. They have all the goodness of a cookie, but they come together in one pot, are baked in one pan and are ready to eat in less than an hour, start to finish. This recipe is a great base for any blondie dream you may have. Use chips or chopped bar chocolate, try butterscotch or white chocolate chunks, stir in nuts, coconut or seeds. If you like your blondies sort of brownielike, follow the recipe as follows. For a chewier, cookielike blondie, reduce the eggs by one.

Provided by Samantha Seneviratne

Categories cookies and bars, dessert

Time 35m

Yield 16 bars

Number Of Ingredients 9

Ingredients

12 tablespoons/170 grams butter, salted or unsalted, plus more for greasing
1 cup/220 grams packed brown sugar, light or dark
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 cup/128 grams all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups/255 grams bittersweet chocolate chunks or chips

Steps:

Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That's OK.) Stir in 1 1/4 cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.

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