Unicorn bars

By Nickey Miller
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This bar definitely screams a party! Maybe you have a surplus of rainbow sprinkles or maybe you just need a splash of colour to brighten your day. Either way, this bar will bring you pure joy! Weighing in with more than a pound of white couverture chocolate and bursting with coloured sprinkles to finish, these bars rival a once-in-a-lifetime unicorn sighting. 

YIELDS
12 BARS

Ingredients

Vanilla Buttercream

  • 6 large egg whites (about 1 cup)
  • 1 1/4 cups granulated sugar
  • 1/8 teaspoon salt
  • 2 cups unsalted butter, cut into 1-inch pieces, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon vanilla bean paste

White Chocolate Ganache

  • 3 ounces (85 g) white chocolate callets or white chocolate, chopped
  • 2 tablespoons whipping (35%) cream
  • 3 tablespoons white corn syrup

Coloured White Chocolate Ganache

  • 3 ounces (85 g) white chocolate callets or white chocolate, chopped
  • 2 tablespoons whipping (35%) cream
  • 3 tablespoons white corn syrup
  • 1 to 2 drops white gel food colouring
  • 1 to 2 drops gel food colouring of your choice

Blondie

  • 1 pound (450 g) good- quality white chocolate callets orwhite chocolate, chopped
  • 1 cup unsalted butter
  • 4 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon vanilla bean paste
  • 1 1/2 teaspoons salt
  • 2 1/2 cups all- purpose flour, sifted
  • 1 cup white chocolate chips (or 6 ounces/175 g white chocolate, chopped)
  • 1 cup rainbow nonpareil sprinkles

Assembly

  • 2 tablespoons rainbow nonpareil sprinkles
  • 2 tablespoons white chocolate crisp pearls

Directions

Vanilla Buttercream 

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the icing sugar, vegan margarine and butter, and vanilla bean paste and beat on low speed until combined. Scrape down the sides and bottom of the bowl. With the mixer on high speed, beat until light and fluffy, about 10 minutes.
  2. If the buttercream is too thick, add one tablespoon of the soy milk at a time, beating after each addition and testing the buttercream’s spreadability. You are looking for soft and fluffy, not thick like peanut butter.
  3. Use immediately or store in the refrigerator for up to one month or in the freezer for up to six months. If refrigerated, let soften at room temperature. If frozen, thaw in the refrigerator overnight. When ready to use, in the bowl of a stand mixer fitted with the paddle attachment, beat on high speed for five to 10 minutes. Makes about five and a half cups. 
  4. Set aside for assembly. 

White Chocolate Ganache 

  1. Combine white chocolate, whipping cream and corn syrup in a small heat-resistant bowl and heat in the microwave for 30 seconds. Vigorously stir until the ingredients are incorporated and the mixture is glossy and smooth. If you see any lumps, heat in the microwave in 30-second intervals, stirring after each interval, until smooth.
  2. Store in an airtight container in the refrigerator for up to two weeks or in the freezer for up to six months. When ready to use, in a small heat-resistant bowl, reheat in the microwave in 15-second intervals, stirring after each interval, until a pourable consistency is achieved. If frozen, thaw in the refrigerator overnight before reheating.
  3. Set aside for assembly. 

Coloured White Chocolate Ganache 

  1. Mix in the white food colouring first until fully combined. The white food colouring cuts out the yellow undertone and provides a more opaque base to give the ganache a bright, vibrant final colour.
  2. Add the food colouring of your choice, one drop at a time, and stir until completely combined and you have reached your preferred colour.
  3. Store in an airtight container in the refrigerator for up to two weeks or in the freezer for up to six months. When ready to use, in a small heat-resistant bowl, reheat in the microwave in 15-second intervals, stirring after each interval, until a pourable consistency is achieved. If frozen, thaw in the refrigerator overnight before reheating.
  4. Set aside for assembly. 

Blondies 

  1. Preheat the oven to 350°F. Grease a nine by 13-inch cake pan with canola oil cooking spray and line with parchment paper.
  2. In a medium heat-resistant bowl, melt the white chocolate and butter in the microwave in 30- second intervals, stirring after each interval, until melted and smooth, one and a half to two minutes total. (Alternatively, you can use a double boiler to melt the chocolate and butter.) Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs and sugar on high speed for six to seven minutes until the eggs have doubled in volume and are light in colour. Reduce the speed to low and, with the mixer running, slowly pour in the white chocolate-butter mixture. Once the mixture is completely added, increase the speed to medium-high and beat for up to five minutes until the mixture is fluffy and smooth. Scrape down the sides and bottom of the bowl.
  4. Whisk in the vanilla, vanilla bean paste, and salt until the mixture is smooth. Remove the bowl from the mixer, fold in the flour and chocolate chips, and mix until the batter is smooth and no dry flour remains.
  5. Working quickly, fold in the sprinkles and immediately pour the batter into the prepared pan, levelling out the top with a small offset palette knife. If you do not work quickly, the sprinkles can bleed colour into the batter. Bake for 30 to 40 minutes, or until a toothpick inserted into the centre of the bar comes out clean. Cool at room temperature for one to two hours before icing.

Assembly 

  1. Using an offset palette knife, spread the vanilla bean buttercream evenly over the cooled bar. 
  2. Fit two 12—inch piping bags with a round tip, then fill each bag with one of the two coloured ganaches. Drizzle the ganache, one colour at a time, over the bar. Create a crosshatch design by drizzling the colours in opposing diagonal zigzag patterns and finishing with sprinkles and crisp pearls. Refrigerate for 20 to 30 minutes to allow the icing to set.
  3. Cut the bars using a warm chef’s knife by dipping them into hot water and drying it on a clean kitchen towel. Wipe the knife between each cut to get nice clean cuts. Store in an airtight container at room temperature for up to seven days. Enjoy!

Excerpted from Cake & Loaf by Nickey Miller and Josie Rudderham© 2022 Nickey Miller and Josie Rudderham. Photography by Nickey Miller. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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