Peppermint blondies with ginger cranberry holiday punch
Chef Lynn puts a fresh take on holiday treats to wow your guests and your family. Instead of showing a typical dessert bar like brownies or fruit punch, Lynn presents her peppermint blondie recipe served with ginger cranberry punch.
SERVES
15
TO
20
Ingredients
- Nonstick cooking spray
- 340 grams white chocolate, chopped
- 1/2 cup butter
- 1/2 cup granulated sugar
- 3 eggs, lightly beaten
- 2 teaspoons vanilla
- 1 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 1 cup miniature semisweet chocolate pieces
- Coarsely crushed striped round peppermint candies (optional)
For the peppermint frosting:
- 170 grams white baking chocolate, chopped
- 1/2 cup butter, softened
- 3 1/2 cups powdered sugar
- 1/3 cup sour cream
- 1/2 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
For the punch:
- 4 cups cranberry cocktail juice
- 2 cups orange juice
- 2 cups ginger beer
- 1/4 cup lime juice
- 1/4 cup simple syrup
- 1/4 cup grenadine
- Crushed ice
- 2 cups frozen cranberries
Directions
- Preheat oven to 350 degrees F.
- Line a 13x9-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with cooking spray.
- In a medium saucepan heat and stir white chocolate over low heat until melted and smooth.
- Remove from heat; stir in butter until melted.
- Whisk in granulated sugar, eggs, vanilla, and peppermint extract until smooth.
- Stir in the flour until combined.
- Spread the batter evenly in the prepared pan.
- Bake for 28 to 30 minutes or until top is light brown and sides begin to pull away from pan.
- Immediately sprinkle semisweet chocolate pieces evenly over bars.
- Cool in pan on a wire rack.
- Use edges of foil to lift uncut bars out of pan. Transfer to cutting board.
- Spread Peppermint Frosting evenly over cooled bars.
- If desired, sprinkle with crushed peppermint candies.
- Cut into bars. Store in the refrigerator up to three days.
For the frosting:
- In a small saucepan, heat and stir 170 grams chopped white baking chocolate over low heat until melted and smooth.
- Let cool until lukewarm.
- In a large mixing bowl, combine the 1/2 cup butter softened and 1 1/4 cups powdered sugar. Beat with a mixer on low until combined. Beat in 1/3 cup sour cream, 1/2 teaspoon vanilla, 1/2 teaspoon peppermint extract, and 1/4 teaspoon salt until combined. Beat in 1 3/4 cups additional powdered sugar. Beat in white chocolate until combined.
For the punch:
- In a large punch bowl, combine cranberry juice, orange juice, ginger beer, lime juice, simple syrup and grenadine.
- Stir and refrigerate until ready to serve.
- As guests arrive, top the punch with crushed ice, and then tumble cranberries overtop.
