Toasted coconut and rum blondies with island spice.
Product details:
Net wt: 27.4 oz
Makes: 18 to 24 squares
Pan: 9×13
Named for Miami's leafy, laid-back neighborhood, Coconut Grove brings the islands to a classic blondie. Toasted coconut, white chocolate chips, and brown sugar bake into a chewy, golden square. Nutmeg and allspice add warmth.
Stir in eggs, melted butter, and rum extract. Use 2 tbsp of dark rum if you prefer. Spread in a 9×13 pan and bake until golden on top and slightly soft in the center.
Why you'll love it:
Toasted unsweetened coconut
White chocolate chips
Nutmeg and allspice
You'll need:
4 eggs
1 cup (2 sticks) melted butter
2 tsp rum extract (or 2 tbsp dark rum)
Directions:
Preheat oven to 350°F. Grease a 9×13-inch pan.
Pour the entire contents of the pouch into a large bowl.
Add eggs, melted butter, and rum extract. Stir until just combined.
Pour into the prepared pan and spread evenly.
Bake 30 to 35 minutes. The top should be golden and the center slightly soft.
Cool 20 minutes before cutting.
Ingredients: Brown sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), white chocolate chips (sugar, cocoa butter, whole milk powder, soy lecithin, natural vanilla flavor), unsweetened shredded coconut, cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), smoked sea salt, nutmeg, allspice.
Allergens: Contains Wheat, Milk, Soy. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Storage: Store in a cool, dry place. Best if used by the date on the pouch.
Toasted coconut and rum blondies with island spice.
Product details:
Net wt: 27.4 oz
Makes: 18 to 24 squares
Pan: 9×13
Named for Miami's leafy, laid-back neighborhood, Coconut Grove brings the islands to a classic blondie. Toasted coconut, white chocolate chips, and brown sugar bake into a chewy, golden square. Nutmeg and allspice add warmth.
Stir in eggs, melted butter, and rum extract. Use 2 tbsp of dark rum if you prefer. Spread in a 9×13 pan and bake until golden on top and slightly soft in the center.
Why you'll love it:
Toasted unsweetened coconut
White chocolate chips
Nutmeg and allspice
You'll need:
4 eggs
1 cup (2 sticks) melted butter
2 tsp rum extract (or 2 tbsp dark rum)
Directions:
Preheat oven to 350°F. Grease a 9×13-inch pan.
Pour the entire contents of the pouch into a large bowl.
Add eggs, melted butter, and rum extract. Stir until just combined.
Pour into the prepared pan and spread evenly.
Bake 30 to 35 minutes. The top should be golden and the center slightly soft.
Cool 20 minutes before cutting.
Ingredients: Brown sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), white chocolate chips (sugar, cocoa butter, whole milk powder, soy lecithin, natural vanilla flavor), unsweetened shredded coconut, cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), smoked sea salt, nutmeg, allspice.
Allergens: Contains Wheat, Milk, Soy. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Storage: Store in a cool, dry place. Best if used by the date on the pouch.
