Make ahead & FREEZE

WHITE CHOCOLATE AND RASPBERRY BLONDIES

SERVES 15 PREP AND COOK: 55 MINS

250g pkt White Choc Bits
125g butter, chopped
1 cup caster sugar
1 tsp vanilla extract
3 eggs, lightly beaten
1½ cups plain flour
125g punnet raspberries
Icing sugar mixture, to decorate

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges. Reserve ⅓ cup Choc Bits for topping.

2 Place butter, sugar, 2 tblsps of water and vanilla in a medium saucepan. Stir over a medium heat until butter is melted. Remove. Add remaining Choc Bits. Stir until melted. Transfer to a large bowl. Cool slightly.

3 Whisk in eggs, in two batches, until combined. Whisk in sifted flour. Gently stir in raspberries. Pour mixture into prepared pan. Smooth over top. Sprinkle with reserved Choc Bits.

Cook in a moderately slow oven (160°C) for about 40 minutes, or until golden and just set in centre. Remove from