|Rosebud Party Mints|
The second is the most well known white chocolate mint. The Smooth 'n' Melty, by Guittard. They come in three different varieties. Smooth 'n' Melty wafers, non-pareils, and mini non-pareils. Though the non-pareils are the prettiest of the white chocolate mints, they are not good for baking due to the crunchy non-pareils. The wafers are best for baking, but they are about the size of a quarter.
The third, is specifically made for baking. I wish I could find them at the grocery store! They are Guittard green mint baking chips. They would be perfect for this recipe, if you can find them. But, they are all green. Not pretty pastels like the others I have mentioned.
The last (but not least) is a seasonal candy. Hershey makes a Candy Cane Kiss. They are the shiznit. I hoard them every Christmas and slowly eat them throughout the year, so I don't run out. They are white chocolate mint flavored with little bits of candy cane. They are like crack, I tell ya!
Enough yammering. Here is the recipe!
ROSEBUD PARTY MINT BLONDIES RECIPE:
1 1/2 cups cake flour
1 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter, softened (3/4 cup)
3/4 cup firmly packed light brown sugar
1/2 cup sugar
2 large eggs, at room temp
2 tsp vanilla extract
1 1/4 cups rosebud party mints
Preheat oven to 350 degrees. Grease and lightly flour 9 X 13 baking dish. (I prefer to line the baking dish with parchment paper and leave a little extra on the sides, so I can lift the blondies out after they cool in the dish!)
|Tip: Extra parchment paper on the sides!|
*Note: Adapted from the Magnolia Bakery Blondies with White and Dark Chocolate Chunks Recipe!*