Almond Butter Blondies

Recipe

ingredients	preparation
345g unsalted butter 350g Nut Butters - Almond Butter - Natural Roasted - Six 6.5# cans 500g granulated sugar 190g whole eggs 10g vanilla extract 435g all-purpose flour 2g baking powder 12g	Grease one half-sheet tray, line with parchment paper, and grease the paper. Cream the butter and almond butter together until combined. Add the sugar and continue creaming until the mixture is fully homogenized. Gradually add the eggs and vanilla. Mix until thoroughly combined. Sift the dry ingredients together and add to the creamed mixture in a few additions; mixing well after each one. Spread the blondie batter evenly on the sheet tray. Bake at 275°F for approx. 25-30 minutes or until a toothpick inserted in the middle come out clean.

ingredients

preparation

Grease one half-sheet tray, line with parchment paper, and grease the paper.
Cream the butter and almond butter together until combined.
Add the sugar and continue creaming until the mixture is fully homogenized.
Gradually add the eggs and vanilla. Mix until thoroughly combined.
Sift the dry ingredients together and add to the creamed mixture in a few additions; mixing well after each one.
Spread the blondie batter evenly on the sheet tray.
Bake at 275°F for approx. 25-30 minutes or until a toothpick inserted in the middle come out clean.

ingredients	preparation
400g Callebaut® W2 white chocolate 200g Nut Butters - Almond Butter - Natural Roasted - Six 6.5# cans 300g heavy cream 10g 2g sea salt	Melt the chocolate to 35°C. Add the Almond Butter and mix until combined. Meanwhile, warm the heavy cream to 40°C. Pour the cream over the chocolate mixture. Emulsify ganache with an immersion blender. Spread evenly over the blondie base.

ingredients	preparation
30g Caramelized Crunch Toppings - Almond Brittle Crunch - 30# carton 40g Caramelized Crunch Toppings - Butterscotch Coconut Crunch - 30# carton	Sprinkle crunch topping on top of the almond butter ganache immediately; press down gently if necessary. Let the ganache set completely in the cooler before cutting the almond butter blondies.