>> Saturday, October 20, 2012
Once I had these bags in my hand I couldn't help but dream up a new way to use these sweet little babies! Cookies have been over done on Pintrest so I remembered a white chocolate blondie recipe I had stashed away in my recipe archives. If you have never made blondies before, they taste just like brownies but without the cocoa. It's like a vanilla version of a brownie. I decided to turn these blondies into a pumpkin twist and they were absolutely superb!! They were rich, smooth, buttery and had the perfect combination of pumpkin, cinnamon & nutmeg flavor. The extra Hershey's Kisses melted on top gave these brownies an extra layer of deliciousness and a pretty splash of orange color. These blondies are another great way to savor the flavors of fall in a special, sweet treat!
White Chocolate Pumpkin Blondies
*This recipe makes a large jelly roll/cookie sheet pan full. You can easily half this recipe and bake in a 9x13 pan (just adjust the cooking time).
3 sticks butter
1 c. Hershey's Pumpkin Kisses, unwrapped
1 c. white chocolate chips
2 t. baking powder
1 1/2 t. salt
4 c. sugar
2 T. vanilla
2 t. cinnamon
1/2 t. allspice
1 c. Hershey's Pumpkin Kisses, unwrapped (for drizzling on the top)