These deliciously chewy bars pack in all the goodness of this iconic Australian biscuit with the added bonus of our well loved strawberry blondie better being bar.
With two layers of vanilla blondie sandwiched together with a strawberry filling made from jam and crumbled up strawberry blondie better being bars. The strawberry filling gives the blondies a sweet contrast to the biscuity flavoured blondie, taking the classic biscuit recipe to a whole new level.
Whether you simply pop one in your mouth as a snack or serve them up with a dollop your favourite ice-cream they're easy to make and universally loved.
INGREDIENTS
BLONDIES
100g ground oats or GF flour of choice
250g yoghurt or non-dairy yoghurt of choice
30g desiccated coconut
30g vanilla pea protein or almond meal
30ml almond milk
2tsp baking powder
FILLING
100g strawberry jam
2 x Strawberry White Choc Blondie Better Being Bars, crumbled
TOPPING
Desiccated coconut
METHOD
Preheat oven to 180°C
In a large mixing bowl, combine oat flour, pea protein and baking powder. Dollop in the yoghurt and pour in the milk, and mix thoroughly to combine dry ingredients with wet ingredients.
Pour half the batter evenly into a lined loaf or brownie tin.
Top batter with strawberry jam and crumbled bars.
Pour remaining batter on top and top with coconut.
Bake for 30-35 minutes.
Remove from oven and allow to cool
Allow to cool before cutting into 12 squares. Serve.
Serves: 12