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)

Domino Light Brown Sugar (00286021)

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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