• Prep Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 20

Salted Caramel Cookie and White Choc Blondie

  • Recipe Submitted by on

 Ingredients List

  • 400g pkt Betty Crocker Salted Caramel Cookie Mix
  • 80g butter, melted
  • 3 Coles Australian Free Range Eggs
  • 500g pkt Betty Crocker White Chocolate Fudge Blondie Brownie Mix
  • 80g butter, extra, melted
  • 453g tub Betty Crocker Creamy Deluxe Vanilla Frosting
  • Sugar stars, to decorate
  • White chocolate chips, to decorate


Step 1
Preheat oven to 160C. Grease and line the base and sides of a 22cm square cake pan with baking paper.
Step 2
Place cookie mix, melted butter and 1 egg in a bowl. Stir with a wooden spoon until just combined. Use clean hands to knead until a soft dough forms. Press over base of prepared pan.
Step 3
Place the brownie mix, extra butter and remaining eggs in a bowl and stir with a wooden spoon until just combined. Spoon over the cookie dough base and use the back of the spoon to smooth the surface.
Step 4
Bake for 35 mins or until crumbs cling to a skewer inserted in the centre. Cool in the pan for 10 mins before transferring, blondie-side up, to a wire rack to cool completely.
Step 5
Spread frosting over the blondie. Decorate with stars and chocolate chips. Cut into pieces.

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