Description
These Little Debbie Christmas dessert bars feature a soft vanilla blondie base, whipped icing, and a white-chocolate coating with the classic red drizzle and green sprinkles. A nostalgic, festive, easy Christmas dessert perfect for holiday parties and winter baking nights.
Ingredients
Units
Scale
Vanilla Blondies
- 1 1/2 sticks butter, melted
- 1/2 cup white chocolate chips, melted
- 1 1/2 cups brown sugar
- 2 eggs + 1 egg yolk, room temp
- 2 tsp. vanilla extract
- 1 1/2 cups flour
- 1/4 tsp baking powder
- 1/2 tsp salt
Icing and Chocolate Topping
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 cup marshmallow Fluff
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 Tbsp coconut oil
- 1 package red decorating icing
- 2 tbsp green crystal sprinkles
Instructions
- Preheat oven to 350ºF. Butter and line an 9×13 inch rimmed baking pan with parchment paper. Buttering and lining the dish makes removing the bars super easy.
- In a medium bowl, whisk together your dry ingredients – flour, baking powder, salt and set aside.
- In a small saucepan over low heat, melt butter and white chocolate chips. Stir frequently to evenly melt the chocolate. Wait until it is just melted and smooth before removing from heat.
- Pour melted chocolate mixture into a separate bowl and whisk in vanilla and sugar. Whisk in eggs and egg yolk, one at a time until just blended together. Next add in flour mixture and fold into the batter with a spatula until the flour is fully mixed in. Careful not to over mix.
- Pour the batter into pan and spread into an even layer.
- Place in the oven and bake for 25-35 minutes until baked through. Use a toothpick or fork to test the doneness of the brownies. If your toothpick removes clean, the brownies are done. If not finished cooking, place back in the oven for 3-5 more minutes increments.
- Remove from oven and let the brownies cool for 10-15 minutes.
- While brownies are cooling, make the frosting. Using an electric stand mixer, whisk butter and sugar together. Add in marshmallow fluff, vanilla and mix until buttercream is fluffy.
- Spread icing over the top of the blondies in an even layer. Cover blondies with plastic wrap and place in the freezer for about 30 minutes to chill.
- Remove blondie sheet from the freezer. Melt white chocolate and coconut oil in a double boiler or in microwave (see note below for melting in microwave). Pour the melted white chocolate over the top of the blondies and spread in an even layer with icing knife or rubber spatula.
- Squiggle with red icing and sprinkle with green sprinkles. Let the icing set for at least 10 minutes before slicing.