Bready or Not Original: Glazed Maple Blondies

This is a repost of an old favorite recipe: Glazed Maple Blondies.

Last fall when I prepared my Sweet Maple Cookbook, I remade and rewrote my original recipe. This wasn’t just to check the wording in the recipe, but to double check a major modification: using Golden Oreos.

That’s because some of us, in blighted wastelands (aka Arizona), don’t have a wide variety of maple products available year-round. Maple cream sandwich cookies are a brief Christmastime dream. Golden Oreos, however, are available year-round just about everywhere.

I found just the right balance of Golden Oreos and additional maple flavor to compensate for the lack of maple cookies. I tell you, my job is so strenuous at times.

My husband’s co-workers test and comment on most of my sweet recipes, and for them, this is an all-time favorite. Bake it up yourself, and see why!

Also, be sure to grab the Sweet Maple Cookbook over on Amazon! It includes this maple recipe and so much more.

Print Recipe

Bready or Not Original: Glazed Maple Blondies

A Bready or Not Original! The chewy cookie base contains lovely crunchiness from cookie chunks and white chocolate chips, while the cinnamon glaze brings sweetness and spice. If maple cream cookies are not available, substitute a full package of Golden Oreos and an extra 1/2 teaspoon maple flavor.

Course: Dessert, Snack

Keyword: bars, chocolate, maple, oreo

Author: Beth Cato

Ingredients

Blondies:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 box maple cream cookies
• 10 Tablespoons butter melted
• 1 cup brown sugar packed
• 1/2 cup pure maple syrup
• 2 eggs room temperature
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips

Glaze:

• 2 cups confectioners' sugar sifted
• 1 teaspoon cinnamon
• 2 Tablespoons butter melted
• 3/4 teaspoon maple flavor
• 2 Tablespoons + milk almond milk works

Instructions

Blondies:

• Line a 9x13 pan with aluminum foil and apply nonstick spray. Preheat oven to 350-degrees. Combine the dry ingredients in a bowl. Set aside. Coarsely chop the cookies. Reserve 1/4 cup of the finer crumbs.
• In a mixing bowl, blend the butter, brown sugar, and maple syrup. Add the eggs and vanilla. Pour in the flour mix until just combined, then stir in the white chocolate chips and cookie pieces.
• Spread batter in the pan. Bake for 20 minutes, or until a toothpick comes out clean. Let the blondie layer cool completely. Place in fridge to speed the process along, if necessary.

Glaze:

• Combine glaze ingredients in bowl. Add enough milk to make the icing spreadable, not runny. Immediately dollop over blondies and smooth out. Quickly sprinkle on the reserved crumbs. Use fingers to gently press in.
• Place pan in fridge to set for hour or two. Use the foil to lift the blondies onto a cutting board for easy slicing. Store refrigerated in a sealed container, between wax paper layers.
• OM NOM NOM!