Miss Jones Baking Co. Miss Jones Baking Co. Girl Scouts Coconut Caramel Blondie Bar Kit

Nutrition

Ingredients

Caramel Blondie Mix: Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Cane Sugar, Caramel Pieces (Sugar, Palm Kernel And Palm Oil, Nonfat Dry Milk Powder, Whole Milk Powder, Cocoa Powder, Soy Lecithin, Salt, Natural Flavor, Paprika Extract (Color)), Coconut (Coconut, Sugar, Dextrose, Salt), Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Natural Flavor, Chocolate Icing: Sugar, Invert Sugar, Cocoa Powder, Water, Gum Arabic, Natural Flavor, Soy Lecithin, Sea Salt, Citric Acid, Coconut Crunch Topping: Coconut, Sugar, Dextrose, Salt.

Warnings

Contains: wheat, soy, milk.

Details

Kit Includes: Caramel blondie mix. Chocolate icing. Coconut crunch topping. Girl scouting builds girls of courage, confidence, and character who make the world a better place. Inspired flavor. A gooey blondie dream inspired by your favorite Girl Scout cookie. Meet Miss Jones. Baking has always been a passion of mine. As I became busier with my career, I had trouble fitting baking into my schedule without some extra shortcuts in the kitchen. I decided to create a new kind of baking company where delicious and healthy aren't oxymorons, where you actually feel good about what you're serving to those you love. Sarah Jones. Discover more Miss Jones magic! From baking mixes to frostings and cookie doughs, find your favorites at a store near you! Learn more at girlsscout.org. Instagram. Facebook. Pinterest. TikTok. @missjonesbakes. For recipes and more inspiration, visit us online at missjones.co.

Directions

You Will Need: Caramel blondie mix; 1 egg; 6 tablespoons butter (melted); 2 tablespoons water; Chocolate icing; Coconut crunch topping. Prep: Approx. 8 minutes | Bake: 22-28 minutes | Yield: Makes 16 blondies. Instructions: Heat oven to 350F. Line an 8 inches x 8 inches baking pan with enough parchment paper or foil so that the edges can be used to lift the blondies out of the pan after baking. Whisk egg, melted butter and water in a large bowl, then add blondie mix and stir until well combined. Scoop the batter into the lined pan and use the back of a spoon or spatula to flatten the batter to the edges of the pan. Bake for 25-28 minutes in a glass pan, 22-26 minutes in a metal pan or until a toothpick inserted in the center comes out clean. If baking in a 9 inches square or round pan, reduce the baking time by 3 minutes. Cool on a cooling rack for 30 minutes, then remove from the pan to allow it to fully cool for at least 1 hour, or refrigerate for 30 minutes to stiffen-up the blondies. Warm the icing packet under warm water for 30 seconds, then gently massage it. Cut a small opening in the corner of the icing packet and drizzle chocolate icing over blondies in a zig zag motion. Decorate with coconut crunch topping within 5 minutes of drizzling icing to avoid icing hardening. Let harden for 30 minutes before cutting and enjoying. Do not eat raw batter.

Country of Origin

Made In The USA.

Manufacturer

The Purple Mixer, Inc.

Product Disclaimer:

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