Happy Thanksgiving, everyone!

I’m thankful for a million things this year.  I can’t list them all, because I’m seriously blessed and we’d be here all day looking at my crazy long list.  But here’s the top few:

The Tall Boy and Doodle, who fill my days with joy;

All of my family and friends – the best bunch of people who ever lived;

My really awesome {non-blogging} job; and


I am not sure if they are technically blondies, since they don’t use brown sugar.  They do, however, use 12-ounces of melted white chocolate in the batter and another 6 ounces in the frosting.

So, yeah, a diet food these are not.  But we’re heading into the holiday season, a time when the word “diet” has no place in my vocabulary.  🙂

These blondies are definitely not for the faint of heart.  They are dense and decadent, soft and chewy, and with just the right amount of peppermint.

It’s Christmas, right in your mouth!

I garnished the top of mine with Andes peppermint baking chips.  Doodle loves to “help” in the kitchen, typically by sampling the baking chips, licking the bowl, et cetera.  After eating a few of the peppermint chips he said, “Congratulations to whoever made these.”

I couldn’t agree more.

Peppermint Blondies with White Chocolate Peppermint Frosting
  • 12 ounces white chocolate, chopped
  • ½ cup butter (1 stick)
  • ½ cup granulated sugar
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla
  • 1 teaspoon peppermint extract
  • 1½ cups all-purpose flour
  • 1 cup mini chocolate chips
For the frosting:
  • 6 ounces white baking chocolate
  • 2½ cups powdered sugar, divided
  • ½ cup butter, softened
  • ⅓ cup sour cream
  • ½ teaspoon vanilla
  • ½ teaspoon peppermint extract
  • ¼ teaspoon salt
  • 1 cup Andes peppermint chips, or crushed candy canes
  1. Preheat oven to 350. Grease a 9x13 pan and set aside.
  2. In a medium saucepan, melt chocolate over low heat until smooth. Remove from heat and stir in butter until melted. Whisk in the sugar, eggs, and extracts until smooth. Stir in the flour to combine. Pour batter into prepared pan.
  3. Bake for 28 to 30 minutes, or until the top is light brown and the edges begin to pull away from the side of the pan. Immediately sprinkle mini chocolate chips over the top. Allow to cool completely on a wire rack.
For the frosting:
  1. In a small saucepan, melt the white chocolate over low heat until melted and smooth. Set aside until lukewarm. In a large mixing bowl, combine butter and 1¾ cups of powdered sugar. Beat on low speed until combined. Add in sour cream, extracts, and salt and beat until combined. Beat in additional 1¾ cups powdered sugar, and melted white chocolate until combined.
  2. Stir over cooled bars and top with peppermint chips or candy pieces, if desired.
from Better Homes and Gardens, Christmas Cookies 2012

Have a wonderful holiday, everyone.  And be sure to stop by on Friday for my Black Friday giveaway.  You won’t want to miss it!

If you’re interested in participating in the 12 Weeks of Christmas Treats, stop by Brenda’s blog to sign up!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!


XO, Ashley