Milkybar Blondies

These thick and chewy Milkybar Blondies are irresistible to kids and adults alike! Vanilla spiked blondie swirled with chopped Milkybars and topped with even more Milkybar treats. It’s true what they say, only the best is good enough!

Who else is singing the Milkybar Kids song in their heads right now? Please say it’s not just me! It’s certainly true what that kid was saying though, only the best is good enough and these blondies are the best. There, I said it and I’m not sorry! They truly are incredible. So thick and chewy, the light taste of vanilla and the hunks of Milkybar studded throughout. This could be the best blondie I’ve ever created!

More blondie recipes to try:

Peanut Butter & Jelly Blondies // Gingerbread and Caramel Blondies // Vegan Apple Pie Blondies // Lotus Biscoff Blondies // Malteser Blondies // Jammy Dodger Blondies

Here’s what you’re going to need:

  • Unsalted Butter – Always use unsalted butter in baking as you’re in control of the salt content. It’s always easier to add salt than to take it away.
  • Caster Sugar – Also called superfine sugar.
  • White Chocolate – Use any brand you like, I always favour a supermarket budget brand with no complaints.
  • Eggs – Always large, always free range and at room temperature.
  • Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
  • Milky Bar Chocolate – Milky Bar chocolate is a vanillery and creamy white chocolate brand here in the UK. I used a large bar to chop into chunks then used the Milky Bar Kid bars and Milky Bar Buttons for decoration. You can find them in all major supermarkets. If you don’t have them in your country, just use normal white chocolate and decorate them with white choc chips.

Tips for making Milky Bar Blondies:

  • Use the correct size tin for the thickest blondies. I always recommend using a 9×9″ square tin but you can also use a 9×13″ tin. Your blondies will be a bit thinner but just as delicious. If using a larger tin reduce the cooking time to 25 minutes and keep checking after that.
  • Most blondie recipes tell you to use the highest quality chocolate you can afford but I always use a supermarket budget brand and have never had any complaints. Tesco Miss Molly chocolate is my favourite but you can use any brand you like.
  • All ovens are different! I can’t stress this one enough. I get so many messages about brownies not being ready after the recommended baking time is up. 30 minutes is the optimal time for these blondies but sometimes they’ll need a little bit more or less. Just keep a close eye on them after 25 minutes and remove from the oven when the edges are set and there is a slight wobble in the centre.
  • Do not, and this is a biggie, over mix your blondies once you add the flour. Over mixing will overwork the gluten and will result in ca cakey texture. Unless you prefer cakey blondies, then have at it. Each to their own.
  • Most recipes call for a bain marie (a glass or ceramic bowl set over a pan of simmering water). I’m a lazy girl and if I can cut a corner with no noticeable repercussions, you best bet I’ll do it. I simply heat my butter and chocolate together right in the saucepan (you can use the microwave too). As long as you keep it on a low heat and keep stirring, you’ll be fine with this method. I’ve included a bain marie option in the recipe below but you can follow either method you’re most comfortable with.
  • You can freeze these blondies for up to 3 months. Once cool wrap them in a double layer of cling film and pop in the freezer. Defrost at room temperature.
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Milky Bar Blondies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Katie
  • Total Time: 50 minutes
  • Yield: 16 squares 1x

Ingredients

Units Scale

For the Blondies:

  • 300g white chocolate, chopped
  • 250g unsalted butter
  • 250g golden caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 250g plain flour
  • 150g Milky Bar chocolate, chopped into chunks
  • Milky Bars and Milky Bar Buttons to decorate

Instructions

  1. Preheat the oven to 175°C. Lightly grease a 20cm square baking tin and line it with baking paper. Set aside while you make the blondies.
  2. Place the white chocolate and butter in a heatproof bowl set over a pan of simmering water. Make sure the bottom of the pan doesn’t touch the water. Stir the chocolate and butter together until melted. Set aside to cool slightly.
  3. In the bowl of an electric mixer mix the sugar, eggs and vanilla extract together for 3 minutes. With the mixer still running on slow, pour in the chocolate and butter mixture.  Add the flour and mix until everything is fully incorporated and smooth.
  4. Mix in the chocolate chunks by hand until evenly distributed.
  5. Pour the batter into the prepared tin and bake for 30 minutes until the edges are set but the centre still has a slight jiggle to it.
  6. Allow to cool for 15 minutes then press the Milky Bars and Buttons into the top of the blondie. Allow to cool fully
  7. Once cool, wrap the tin in clingfilm and chill in the fridge for 2 hours or overnight. This gives a dense fudgy texture which is just delicious.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Brownies and Bars
  • Method: Baking
  • Cuisine: British

2 Comments

  1. February 29, 2024 / 8:12 pm

    They look so delicious and saving this recipe to try it out.






  2. Alexandra
    March 1, 2024 / 1:07 am

    White chocolate is one of my favourite things! This was the perfect sweet treat to enjoy with my coffee.






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