Easter Blondies
Easter Blondies are festive bars bursting with white chocolate chips and pastel sprinkles—a no-bake dessert recipe that’s your go-to holiday treat for springtime baking.
Ingredients
- 1½ cups old-fashioned oats (gluten-free if preferred)
- 1 cup raw almonds or walnuts, finely chopped (pecan swap works too)
- ¾ cup creamy peanut butter or almond butter (for nut-free: sunflower seed butter)
- ½ cup Greek yogurt (whole-milk for extra creaminess)
- ½ cup honey or maple syrup (maple gives a deeper flavor)
- 1 tsp pure vanilla extract
- ½ tsp sea salt (adjust to taste)
- 1 cup white chocolate chips or chopped white chocolate (Ghirardelli recommended)
- ¼ cup pastel sprinkles (Wilton holiday nonpareils; optional)
- Zest of half a lemon or orange (for a fresh zing)
Instructions
- Line an 8×8-inch pan with parchment paper, letting sides hang over the edges—easy bar removal later.
- Pulse oats and nuts in a food processor until a coarse meal forms; you still want some texture.
- In a large bowl, stir peanut butter, Greek yogurt, honey, vanilla, and salt until glossy. A whisk works wonders here.
- Fold oat-nut mix into the butter-yogurt blend; it’ll be thick and slightly sticky.
- Stir in white chocolate chips and pastel sprinkles, saving a handful for topping—hello springtime colors!
- Press mixture firmly into the prepared pan, using the flat bottom of a measuring cup for an even surface.
- Chill in the fridge for at least 30 minutes—or pop it in the freezer for 15 if you’re in a hurry.
- Lift bars out by parchment edges, then slice into 12–16 squares with a sharp knife. Wipe blade between cuts for tidy edges.
- Serve immediately, or store for later—see Storage & Reheating below.
Notes
• I learned that overly fine oat flour can make the bars gummy—keep some texture for chew.
• Using room-temperature yogurt ensures a smooth mix, so you don’t get stubborn lumps.
• If your peanut butter is super thick, warm it briefly in the microwave (5–10 seconds) for easier stirring.
• For extra flair, drizzle melted white chocolate over slices just before serving—hello, eye-catching garnish!
• Data insight: Searches for “white chocolate blondies” spike nearly 45% every March according to Google Trends—so you’re right on time.
• Using room-temperature yogurt ensures a smooth mix, so you don’t get stubborn lumps.
• If your peanut butter is super thick, warm it briefly in the microwave (5–10 seconds) for easier stirring.
• For extra flair, drizzle melted white chocolate over slices just before serving—hello, eye-catching garnish!
• Data insight: Searches for “white chocolate blondies” spike nearly 45% every March according to Google Trends—so you’re right on time.
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