Rachael Ray: Rachael's Daytime Talkshow

Wes Martin's Coconut-White Chocolate Blondies

Aired on: December 16, 2011

Ultra moist, rich and satisfying, your friends will never know you whipped these up with baking mix and a few other items from your pantry - they’ll suspect you stopped by the bakery on the way to the party. If you have some salted Macadamia nuts on hand, chop them up and toss them in for added crunch. Or for some holiday sparkle, crush some peppermint candies and sprinkle them into the batter before baking. - Wes

Ingredients

1 cup all-purpose flour, plus more for dusting pan
2 tablespoons baking mix (for biscuits and pancake batter)
1/2 teaspoon coarse salt
1/3 cup canned coconut milk
1/2 cup packed light brown sugar
1/2 cup shredded sweetened coconut
Scant 1/3 cup vegetable oil, plus more for greasing pan
1 teaspoon vanilla extract
4-ounce white chocolate candy bar, chopped into small pieces

Yields: about 12

Preparation

Preheat the oven to 375°F. Grease and flour an 8-inch square baking pan.

In a mixing bowl, whisk the flour, baking mix and salt together until combined. In another small bowl, whisk the coconut milk and brown sugar together until dissolved; stir in the coconut, oil and vanilla until combined. Add the wet ingredients to the dry and stir with a rubber spatula until evenly mixed. Fold in the white chocolate pieces and transfer the batter to the floured pan, spreading it evenly into the edges. Bake until set and the edges begin to brown, 25-30 minutes. Remove from the oven and cool completely in the pan.

Cut the blondies into small rectangles to serve, or store them in an airtight container in the refrigerator for up to 5 days.