Rainbow Blondies Recipes

OUTRAGEOUS STACKED RAINBOW CHIP BLONDIES

Outrageous Stacked Rainbow Chip Blondies image

Make these over-the-top blondies for your next birthday celebration, stacked with cookies, cake and-everyone's favorite frosting flavor-rainbow chip frosting!

Provided by Cindy Rahe

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1 box Betty Crocker™ Super Moist™ rainbow chip cake mix
2 tablespoons water
1/3 cup butter, melted
2 eggs
24 Oreo golden or birthday cake creme-filled sandwich cookies
1/2 cup Betty Crocker™ Rich & Creamy rainbow chip frosting

Steps:

Heat oven to 350°F. Grease 13x9-inch pan, and line with cooking parchment paper, leaving an overhang on the two longer sides.
In medium bowl, make sugar cookie dough as directed on pouch.
In another medium bowl, beat cake mix, water, melted butter and eggs to make thick batter.
Crumble sugar cookie dough in pan; using offset spatula, spread and press cookie dough into thin even layer. Top cookie dough layer with even layer of sandwich cookies. Spread cake batter over top of cookie dough and cookies to cover completely.
Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 30 minutes. In small microwavable bowl, microwave frosting uncovered on High a few seconds until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 290, Carbohydrate 44 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 25 g, TransFat 0 g

M&M RAINBOW BLONDIES

M&m Rainbow Blondies image

Make and share this M&m Rainbow Blondies recipe from Food.com.

Provided by Random Rachel

Categories Bar Cookie

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup margarine
1 1/2 cups brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1 (12 ounce) package M&M's plain chocolate candy (optional)
1/2 cup crushed walnuts (optional)

Steps:

Cream butter, sugar, egg, and vanilla. Add in flour and soda - it makes a thick dough.
Stir in nuts and M&Ms if desired.
Spread in a 13x9 and bake @ 350 for 30-40 minutes When making them for others, I reserve 1/3 cup of the M&Ms to sprinkle on top before baking.

Nutrition Facts : Calories 255, Fat 8.2, SaturatedFat 1.7, Cholesterol 15.5, Sodium 155.3, Carbohydrate 43, Fiber 0.6, Sugar 26.8, Protein 2.8

CONFETTI BLONDIES

Confetti Blondies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray, for the baking pan
1 1/2 cups packed brown sugar
1 1/2 sticks (12 tablespoons) salted butter, melted
1 tablespoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup rainbow sprinkles
5 cups powdered sugar, sifted
2 sticks (1 cup) salted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup milk
1/4 cup rainbow sprinkles, plus more for garnish

Steps:

For the blondies: Preheat the oven to 350 degrees F. Prepare an 8-inch square baking pan with parchment and cooking spray, allowing the parchment to hang over the sides.
In a medium bowl, whisk together the brown sugar and butter. Whisk in the vanilla and eggs. Using a rubber spatula, fold in the flour, baking powder and salt. Lastly, fold in the sprinkles.
Pour the batter into the prepared baking pan and spread it to even out the surface. Bake until the blondies are golden brown, 32 to 35 minutes. Set aside to cool completely before icing, about 1 hour.
For the confetti icing: In a large bowl, mix the powdered sugar, butter, vanilla and salt with an electric mixer until just combined. Add the milk and whip until the icing is light and fluffy, 2 to 3 minutes. Fold in the rainbow sprinkles.
Spread the icing on the cooled blondies in a thick even layer. Sprinkle the top with as many sprinkles as your heart desires. Refrigerate the baking pan until the icing is firm, at least 1 hour.
Carefully lift the blondies out of the pan and cut into 2-inch squares.

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