Tag Archives: Brown sugar

Grilled Nutella Sandwiches

Do you see the title of this post?! Grilled Nutella Sandwiches? Nutella Sandwiches?! Yep, you read correctly.

The best part about this recipe, besides the taste of course, is the fact that there are no rules! Want to load up on the Nutella? Go ahead! Want to load up on the brown sugar butter coating? Go ahead! Want a HUGE sandwich? Go ahead!

With four measly ingredients, these are an absolute snap to whip up. And you’ll want to.

Please excuse my images – or lack there of. As I’m sure you can relate to, I could barely photograph this puppy before I downed it!

Grilled Nutella Sandwiches

Adapted from Bon Appetit


For one serving:

2 slices challah (or another white bread)

1 tablespoon (or so) nutella

1 tablespoon (or so) butter

1/2-1 teaspoon (or so) light brown sugar

Spread the nutella on one slice of bread. Use as much or as little as you like! Put the other slice of bread on top to make a sandwich.

Melt the butter. Add the brown sugar and stir. Using a pastry brush, coat both sides of the sandwich in the brown sugar butter mixture. You may decide to increase (or decrease) the amount of butter and/or the brown sugar…it’s up to you!

Coat a skillet with non-stick spray (or more butter, if you’re feeling indulgant). When it’s hot, put the sandwich in. Press down with a spatula to compress the sandwich. Switch the sides and continue press every once in a while. Cook until both sides are golden brown…or darker, if you wish. After all, there are no rules!



Butterfinger Blondies

Okay, I’ll admit it. I’m not a huge Butterfinger fan at all. There, I said it. So why did I make these? Rob, Madison, and Rachel all love them, so I decided to make something for them. Nice, right?

Not so nice? When I loved these bars so much I wanted to steal them from them. True story. I mean, wow! These are great!

Sure, these might not look super duper impressive, but trust me…their taste is! And who ever said blondies were known for looking impressive?! They’re kind of a humble snack dessert, aren’t they?! And aren’t those types of desserts sometimes the best?!

I urge you to make these. Seriously. It doesn’t matter if you like Butterfingers or not…you will like these! Ooey-gooey-scrumptiousness!

Butterfinger Blondies

Adapted slightly from Natalie’s Killer Cuisine

2 1/4 cups all purpose Flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
2 1/2 cups dark brown sugar (I was low on dark, so I used some light as well)
3 large eggs
1 tsp vanilla
1 11oz bag bite sized Butterfingers

Preheat oven to 350 degrees. Grease a 13 x 9 inch pan.

Unwrap all of the Butterfingers and place them in a food processor. Grind them up until you have pretty fine pieces (this could be a matter of preference though).

In a mixing bowl, whisk together flour, baking powder and salt. Set aside. In a second mixing bowl, beat butter and brown sugar until light and fluffy. Reduce mixer speed to medium and beat in eggs and vanilla, mixing only until eggs are incorporated.

Fold in flour mixture followed by most of the butterfingers. Reserve some (about ½ cup-ish) for topping.

Pour into pan and spread to edges. Sprinkle remaining Butterfinger pieces over top and bake for 28-30 minutes.
Let cool completely, then cut into bars.

White Chocolate Kit Kat Blondies

Kit Kat Bars are a classic. I mean, how can you not like  ’em (doesn’t it seem like I say this a lot?)?! When I was younger, and to this day (maybe a bit embarrassing to admit), while I was eating one, I would bite off one letter at a time, sometimes varying which end I chose to bite off. It’s quite an amusing experience. Confused? Let me explain.

(image from here)

If I started from the left side, I would bite off the K, leaving “it Kat”. If I continued to bite from the left end, I would eventually get to “at.” Typing this up, I realize this probably sounds stupid, but more so extremely strange. I guess you’re going to have to trust me on this one. Try it next time you eat one, and notice how much more joy you’ll get out of the experience (please note, I might just be the weird one in this situation…in fact, I probably am).

Have I lost you yet? Sorry! My mistake! You want to hear more about the recipe? Well, I do have to admit I wasn’t able to snap any photos. So let me describe them. On the bottom of the pan, you have chopped up pieces of Kit Kat Bars. Then you pour a white chocolate blondie batter over it (with both melted white chocolate and white chocolate chips). You bake it up, and well, honestly, it looks a bit bland. All you see is the white chocolate batter. But then, you cut into them. And that is the real magic. Ooey, gooey, messy, yummy, irresitible-ness. I was baking these for Rachel, so I only stole about a 1/2 inch square bite for myself. I sure wish I could have had more though!

The Details:

The Process: These were quite simple to whip up. In the end, I inadvertently underbaked them, because I was so worried I would overbake them. Let’s just say I don’t think this hurt them at all. It actually added to their appeal, I think.

Notes on Ingredients Used: I used unsalted butter, as that’s the only butter I ever have on hand. The recipe called for ten Kit Kat bars (mini), but I only had eight. This worked, but I’m sure ten might have been even better.

The Verdict: As I mentioned, I only had a small piece, but I was wanting more. Rachel said they were delicious, and definitely a keeper recipe.

White Chocolate Kit Kat Blondies

Adapted from Picky Palate

1/4 cup butter

3/4 cup white chocolate chips

1/2 cup sugar

1/4 cup packed brown sugar

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup white chocolate chips

2 eggs

2 tablespoons heavy cream

8-10 Kit Kat mini bars (a single package counts as one; if you wish, you could even do a few more)

Preheat oven to 350 degrees F. Line an 8-inch-by-8-inch baking pan with foil, and spray with cooking spray. Chop up Kit Kat pieces, but not into too small of pieces, and evenly lay out on bottom of pan.

Place butter into a microwave safe bowl and melt. Stir in white chips until melted and smooth. Place sugar, brown sugar, flour, baking powder, salt and white chips into a mixing bowl. Stir in melted butter/white chocolate, and then stir in eggs and cream. Pour batter into prepared pan, spreading out the batter while being extra careful not to mess up placement of Kit Kat pieces too much. Bake for 30-35 minutes or until cooked through (or slightly underbake if you wish), let cool, and then cut into squares.

Note: If you’re feeling fancy, as soon as the pan comes out of the oven you could stick a half a single bar into the top of each piece (they wouldn’t be cut up yet, so you’d have to use your good judgement). This isn’t necessary, but it could add to the presentation appeal (and add in a bit more milk chocolate-y flavor).

After my babbling on at the beginning about how I used to eat (and still do eat) a Kit Kat Bar, I’d just like to show you that someone else must share my joy of eating them this way:

(image from here)

And although this isn’t how I eat my Kit Kats, have a look here. It gave me a chuckle that their was a discussion on how to eat a Kit Kat Bar!

How do you eat your Kit Kat Bar? Do tell (even if it’s as simple as just biting into it!)!

Edit: There has been some confusion as to how to leave a comment…I’m sorry that this is proving tricky! All you have to do is click on the title of the post and scroll down…there should be a comment box. Even easier, click on the number next to the date (under the post’s title). This will take you directly to a box to leave a comment in (the number stands for how many comments there currently are). Don’t be shy about leaving comments! Thanks!