In mid 2017, the Cadbury gods bought back the almighty CARAMILK- for a limited time only.
In early 2018, the Cadbury gods listened, again, and Caramilk has returned to our shelves for a VERY limited time.
While I’m out here hoarding the milky goods, I hope you’ve managed to get your hands on a block or two (and if you haven’t, check out my instagram ;))
I’m blessed to know and love one particular foodie who’s Caramilk cravings are JUST as strong as mine! Ash is a super talented food blogger, and all round good chick (she also pretty much MADE my website!!) and so I’m very lucky to have teamed up with her last week to bring you one of her best creations yet. Read on and drool, babes x
(recipe originally appeared on Ash’s blog, The Food Nest)
FIRST | The Blondie (which is just a white chocolate brownie… get it, white/brown?)
1 1/2 cups of gluten free flour
1 cup of brown sugar
Half a tsp of baking soda
6 rows of Caramilk (crushed)
1 free range egg
100 grams of butter
Half a tsp of vanilla paste
Pre heat your oven to 180 deg.
Throw all of the dry ingredients into a blender or mixer and pulse for approx 30 seconds or until everything is mixed well.
Add the egg and the butter, and mix on a medium speed until fully combined. Stir through the broken up pieces of Caramilk and then place into a greased baking tin, distributing evenly.
Bake at 180 deg for 30 minutes.
SECOND | The Cream Cheese Topping, which is just like the BEST thing ever
2 large tablespoons of cream cheese
2/3 cup of cream
2 tsps of icing sugar
3 rows of Caramilk
Over a bain-marie (water bath) melt your chocolate into the cream cheese and cream.
Once fully melted and combined, stir through your icing sugar.
Once the blondie is cooled, pour over your cream cheese topping and place in the fridge to set for approx 2 hours.
THIRD | Eat ya heart out.
Devour this baby, and keep it in the fridge to maintain its beautiful chewiness. Mine lasted less than 3 days in the Stanicich household, so get into it quickly!
* if you’re struggling to find Caramilk in your part of NZ, you can substitute it for any other white chocolate- my favourite being Whittakers Buttermilk and Caramelised White Chocolate (use 1 and a half blocks for the Blondie and the other half block for the sauce, roughly!)
Happy Baking, babes!