Snickerdoodle Blondies
What you'll need
DDA Ceylon Cinnamon Coarse (01096587)
Granulated Sugar
Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base (00435926)
Whole Eggs
Bakery Essentials™ 42/43% Dextrose Equivalent Corn Syrup (02506254)
Light Brown Sugar
Cargill Kosher Salt (00391251)
DDA Vanilla Extract (00862567)
Plugra European Style Unsalted Butter (01046334)
Water
DDA Ceylon Cinnamon Coarse (01096587)
Bakery Essentials™ White Chocolate 1M Drop (02504951)
Directions
Working Method
Mix 10oz cinnamon and 7 pounds 8oz granulated sugar. Reserve. In a stand mixer fitted with a paddle attachment, add 5 pounds creme cake base, 1 pound whole eggs, 7oz corn syrup, 1 pound brown sugar, 0.50oz salt, and 0.05oz vanilla. Mix on 1st speed for 1 minute, then medium speed for 2 minutes. Scrape bowl and add 11oz softened butter, 4oz water, 2 oz cinnamon and 8oz white chocolate chips. Mix on medium speed for 2 minutes. Pour into baking sheet. Sprinkle with 1-2oz reserved cinnamon and sugar mixture, there will be extra cinnamon and sugar to use in other projects. Bake at 350°F for 30 minutes or until blondies are baked all the way through. Let cool completely and depan.
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Snickerdoodle Blondies
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