Cray Cray for Caramilk

Updated: Sep 14, 2019

Last week Cadbury blessed our lives and brought back CARAMILK. As much as I wanna say I was beside myself with joy over this, I can’t because I don’t actually remember the first time it came out. But, holy crap. I am so here for it now. Three blocks later here for it kinda thing. Like roll around in it in happiness kinda thing.

I love blondies, I love cream cheese, and I was feeling sort of like the girl from the El de Paso ad. You know, why not have both?

So here it is. My Caramilk Blondie with Caramilk Cream Cheese Icing!

(For those wondering what a blondie is, it’s a white chocolate based brownie)

Blondie: 1 1/2 cups of gluten free flour (as usual I’ve used Edmonds) 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

Cream Cheese Topping: 2 large tablespoons of cream cheese 2/3 cup of cream 2 tsps of icing sugar 3 rows of Caramilk

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.

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.