Holiday-themed recipes are sometimes hard for me—specifically when it comes to this column.
As I see recipes start to pop up online for fun holiday treats, the responsible thing would be to make them weeks in advance to give everyone reading this the time to get the ingredients and make it for their holiday get-togethers.
But, of course, I rarely think about it in time, and I normally end up publishing a great holiday dish after the fact. For Easter this year, I decided I wasn’t going to make anything themed. My family get-together isn’t until next weekend, and I already have the ingredients for some pies that look fantastic. (Coming soon!)
Then we were graciously invited to spend Easter with some good friends’ family, so I quickly looked for a dessert to take.
The one I landed on ended up looking very Easter-y, with pastel sprinkles shaped like eggs strewn through it, but the good news is you can make these bars for any holiday theme—just customize your sprinkles (and maybe even your cake mix) to match. And if you have nothing in particular to celebrate, you can make these anyway with your favorite colors. Plus, they’re easy and quick, too.
This recipe comes from the blog “Crayons and Cravings” by Jaclyn Anne Shimmel. You can find the original post at https://crayonsandcravings.com/cake-batter-blondies/. I left this recipe alone, since it was so simple.
- 2 15.25- ounce boxes confetti style cake mix
- 2 sticks (16 tablespoons) butter or margarine softened
- 2 eggs
- 1 1/2 cups white chocolate chips
- 1 to 1 1/4 cups sprinkles divided
- 1 cup sweetened condensed milk
- Preheat the oven to 350 degrees. Prepare a nine-by-13-inch baking pan by lining it with parchment paper, and set it aside.
- In a large mixing bowl, beat the cake mix, butter and eggs until the mixture is smooth. Stir in about half of the sprinkles.
- Spread about two-thirds of the batter into your prepared cake pan. It will be thick, so it may be easiest to spread it out with your hands.
- Sprinkle in the chocolate chips and the rest of the sprinkles.
- Pour the sweetened condensed milk over top of the batter in the pan, leaving about an inch uncovered around the edges.
- Drop the remaining batter evenly over the top by the spoonful, and gently press it down to kind of make a top crust (it doesn’t need to be perfect).
- Bake for 30 to 35 minutes or until the top is lightly browned. Let the blondies cool completely, and then use the parchment to remove them from the pan for slicing. Store in an airtight container.
These were chewy and flavorful, and I came home with less than half of a pan, so I guess you could say they were a hit. Also, if you’re looking for a smaller dessert, you’ll notice this is super easy to cut in half.
And, truth be told, these blondies were a cute addition to the Easter dessert table, so I guess I have to admit that I once again gave you a great holiday recipe a bit too late.
Maybe someday I’ll finally get my calendar synced to my kitchen exploits—but I wouldn’t hold your breath.
This piece first appeared in print on April 21, 2022.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.