Your Daily Dish: Cowboy Blondies
Take a bigger bite out of life! Every day is a holiday with BiteMeMore.com.
Today is The Gambler’s 75th birthday and we’re celebrating this country legend with our favorite Cowboy Blondies, loaded with chocolate chunks, oatmeal, coconut, and drizzled with a candied pecan topping.
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 tsp vanilla extract
2 cups flour
½ tsp baking soda
½ tsp kosher salt
1 cup old-fashioned oatmeal
½ cup shredded sweetened coconut
1½ cups semi-sweet chocolate chips
1½ cups chopped white chocolate
1 cup coarsely chopped toasted pecans
½ cup brown sugar
¼ cup butter
3 tbsp whole milk
1 tsp vanilla extract
½ cup icing sugar
- Preheat oven to 350ºF. Coat a 13×9-inch baking pan with non-stick cooking spray. Line the bottom and sides with parchment paper.
- In an electric mixer, cream together butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla, adding eggs one at a time until combined. Add flour, baking soda, salt, oatmeal, coconut, semi-sweet chocolate and white chocolate, mixing on low speed just until the flour disappears. Spread batter in prepared pan and bake 25-26 minutes, until golden brown on the top. Remove from oven and let cool completely before topping goes on.
- For the pecan topping, sprinkle toasted pecans over cooled cowboy blondies. In a medium saucepan, bring brown sugar, butter and milk to a boil over medium heat. Whisk constantly and let boil for 1 minute. Remove from heat and stir in vanilla extract. Gradually whisk in icing sugar and stir for a few minutes until slightly thickened. Pour over pecan pieces and let set completely before slicing.
Yield: 24 squares
Giddy Up and throw a kick-up-your-boots Cowboy Party… here’s how to make it a barn burner.
Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.