Ingredients

Group Caramel Blondies
Ingredient
KG
Weight (%)
Caramel Lava Cake Mix
0.360
90
All Purpose Flour
0.040
10
Water
0.080
20
Eggs
0.050
12.5
Sugar
0.070
17.5
Oil
0.075
18.75
Cashew nuts (toasted and chopped)
0.100
25
Pettina Non-Temp Light Chocolate
0.100
25
Total Weight: 0.875

Method

How to do it:

1. Blend water, oil, and eggs in a mixing bowl.
2. Add Bakels Caramel Lava Cake Mix, sugar, and all purpose flour. Using a paddle, mix on low speed until well-combined.
3. Add cashew nuts and Non Temp Light Chocolate. Mix on low speed until these are evenly distributed.
4. Deposit batter in a 9” x 9” square pan.
5. Bake at 160°C for 45-50 minutes. Do not overbake. Fresh-baked blondies appear underbaked but will set once cool.
6. Cool completely before cutting.

Yield

36 pieces (1.5” x 1.5”)

Ingredients

Group Caramel Blondies
Ingredient
KG
Weight (%)
Caramel Lava Cake Mix
0.360
90
All Purpose Flour
0.040
10
Water
0.080
20
Eggs
0.050
12.5
Sugar
0.070
17.5
Oil
0.075
18.75
Cashew nuts (toasted and chopped)
0.100
25
Pettina Non-Temp Light Chocolate
0.100
25
Total Weight: 0.875

Method

How to do it:

1. Blend water, oil, and eggs in a mixing bowl.
2. Add Bakels Caramel Lava Cake Mix, sugar, and all purpose flour. Using a paddle, mix on low speed until well-combined.
3. Add cashew nuts and Non Temp Light Chocolate. Mix on low speed until these are evenly distributed.
4. Deposit batter in a 9” x 9” square pan.
5. Bake at 160°C for 45-50 minutes. Do not overbake. Fresh-baked blondies appear underbaked but will set once cool.
6. Cool completely before cutting.

Display Conditions

Display Conditions

Ambient

Category

Category

Slices & Bars

Finished Product

Finished Product

Sweet Food