These white Twix blondies are the perfect combination of white chocolate and caramel! They're thick, chewy white chocolate blondies with white Twix pieces, chocolate chips and caramel throughout.
If you can't already tell, I'm on a blondie-making spree at the moment. I've already made milk chocolate Twix blondies but I had some white chocolate lying around and thought I'd try my hand at white Twix blondies.
This is the first blondie recipe I've made that had white chocolate in the batter and I'm very pleased with how it turned out! I added melted white chocolate to my usual blondie recipe and the only other change I had to make was reducing the amount of sugar I used. The result was *chef's kiss*. I can't wait for you to try them yourself!
As always, I've written a more detailed version of the recipe below for beginner bakers, which includes tips, step-by-step instructions with photos and answers to FAQ. If you're more experienced and prefer to skip all of that, you can find the condensed recipe in the card at the end of the post. Enjoy!
Ingredients
- White chocolate: You can use any type of white chocolate for this recipe. I have tested it with Milky Bar and supermarket own-brand white chocolate and they both worked the same.
- Butter: Melted butter will give your blondies that classic chewy texture.
- Sugar: I used a mixture of white and brown sugar for the best flavour and texture. I like caster sugar and soft light brown sugar.
- Vanilla extract: To enhance the flavour.
- Eggs: Three medium ones.
- Flour: Use plain flour for this recipe, not self-raising. You can add a ¼ teaspoon of baking powder to the recipe for extra leavening if you like but I prefer my blondies dense so I don't add it.
- White Twix bars: I got my white Twix bars from Asda but you can also buy them from Morrison's, Co-Op and Amazon.
- White chocolate chips: To add more white chocolatey goodness.
- Caramel: This is optional but recommended. I swirled a little bit of Carnation's tinned caramel on top to match the Twix vibe.
Equipment
- 8x8-inch tin: Don't swap the tin size if you want this recipe to work out!
- Baking paper: To prevent sticking.
- Kitchen scales: To measure your ingredients accurately for the perfect white Twix blondies.
- Mixing bowls and utensils: Make sure one of the bowls is heatproof for melting the butter and chocolate. Utensils you'll need are a wooden spoon, a rubber spatula (optional but helpful for pressing the batter into the tin) and a sharp knife for cutting the blondies.
How to make white Twix blondies
Step 1: Preheat your oven to 160°C (or 140°C if you're using a fan oven) and line an 8x8-inch tin with baking paper. I like to leave a small amount hanging over each edge to make it easy to remove the blondies later.
Step 2: Cut 120g of butter into cubes and add it to a heatproof bowl with 150g of white chocolate that has been broken into pieces. Melt them both together in the microwave, stirring the mixture every 20 seconds or so until there are no lumps left.
Step 3: Add the melted butter/white chocolate mixture to a larger bowl, along with 100g of caster sugar, 100g of soft light brown sugar, 3 medium eggs and 1 teaspoon of vanilla extract. Mix well to make a shiny, glossy mixture.
Step 4: Add 200g of plain flour and fold it in gently to make a smooth blondie batter.
Step 5: Next, chop up 180g of white Twix bars and add them to the batter along with 100g of white chocolate chips. You can keep a few aside to put on top just before baking if you like.
Step 6: Spread the blondie mixture out evenly in your lined tin.
Step 7: Put 2 tablespoons of Carnation caramel in the microwave for 10-15 seconds until it becomes runny. Drizzle it over the top of the blondie mixture and use a toothpick to create a swirly pattern.
Step 8: Bake for around 45 minutes until the blondies are golden brown all over with a slight wobble in the middle.
Step 9: Set your white Twix blondies aside to cool then place them in the fridge for at least 3-4 hours to set. I typically leave them in the fridge overnight which makes them super chewy and fudgy.
Step 10: Once set, cut the blondies into squares and enjoy!
Top tips
- Allow the chocolate/butter mixture to cool for a few minutes before you continue with the recipe. If you add it straight from the microwave while it's still hot, it can cook the eggs and/or flour.
- Add a few more Twix pieces and chocolate chips on top of the batter just before baking. This will make them look prettier and add some extra texture.
- Rotate your tin every 10-15 minutes during baking to ensure they're evenly golden all over.
- Use a kitchen scale and the recommended tin size for best results.
FAQ
When I went to buy white Twix bars for this recipe, I did have to visit a couple of different shops to find them. I eventually found them in Asda but from what I can see online, Morrison's and Co-Op sell them too.
They'll last for at least 5 days at room temperature and at least a week (but probably longer) in the fridge. Make sure to keep them in an airtight container.
Yes, they sure can! You can either put them into airtight containers and freeze for up to 3 months, or you can freeze them on a baking tray until solid then transfer them to a freezer bag. To defrost them, just put them in the fridge and let them thaw overnight. Do not refreeze.
More blondie recipes:
I hope you like these white Twix blondies. If you make them at home, please leave a rating or comment below to let me know how it goes. Enjoy!
White Twix Blondies
Ingredients
- 150 g White chocolate
- 120 g Butter (cubed)
- 100 g Caster sugar
- 100 g Soft light brown sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 200 g Plain flour
- 180 g White Twix (chopped into chunks)
- 100 g White chocolate chips
Caramel swirl (optional):
- 2 Tablespoons Carnation caramel
Instructions
- Preheat your oven to 160℃ (140℃ if you're using a fan oven). Line an 8x8-inch tin with baking paper.
- Break the white chocolate into pieces and put it in a heatproof bowl with the butter. Melt them together in the microwave, stirring every 20-30 seconds to prevent burning. Leave to cool slightly.
- Add the melted mixture to a large bowl along with the caster sugar, light brown sugar, eggs and vanilla extract. Mix well.
- Stir in all of the flour to make a smooth blondie batter.
- Fold the white Twix pieces and the white chocolate chips into the blondie batter then transfer it to your lined tin.
- Melt the caramel in the microwave for 10-20 seconds until runny then drizzle it over the top of the blondie mixture. Use a toothpick to swirl it around to make a pattern.
- Bake for around 45 minutes, until golden brown all over with a slight wobble in the middle.
- Leave the blondies in the tin to cool completely then put them in the fridge for 3-4 hours to set. This will make the gooey centre turn firm and fudgy.
- Once set, cut into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
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