This delicious sweet treat will lift your spirits – not only because the little squares look really cute. All that sugar goes straight into your brain. The place where it can do its worst. I mean best! ;P No matter what – these little Raspberry Pop Tart Blondies are perfect when there’s something to celebrate. Place them on the table and everyone will grab one right away, for sure!
Pop Tarts may not be familiar to everyone here in Germany. In the US, these little filled pastries are somewhat of a »staple« – for breakfast, snacking, all day long. Okay, that might be a slight exaggeration, but everyone in the US knows Pop Tarts for sure. You can warm the little treats in a toaster and then enjoy them. We ate them often cold, though. They’re perfect for a quick sugar rush when your brain needs an energy boost. ;P
So what do Pop Tarts have to do with these blondies? Well, they got a jam filling – like Pop Tarts do – and they are decorated with loads of sugar and sprinkles – like Pop Tarts are. In theory, you could call them just blondies with jam filling and sprinkles, but Pop Tarts Blondies just sounds better. Doesn’t it? In case want to bake »real« Pop Tarts, we got those here as well on the blog – delicious Nutella Pop Tarts. Those have the classic shape, filling, and decorations…
These Pop Tart Blondies here are super easy to make. The dough is done in no time. Easy Peasy. When layering the dough with the jam, make sure not to mix dough and jam. Also, try to stay away from the sides of the baking tin with the jam – you don’t want it to stick to the baking tin, because that can cause problems later on.
The easiest way to get clean layers of dough and jam, is to make sure the jam is not too runny/soft (cool it, if necessary). When done with the jam, add the remaining dough in small portions on top of the jam layer and then carefully smooth it out with an offset spatula. Offset spatulas are often a baker’s best friend. ;P
If you don’t like raspberry jam, use any other jam you have in your kitchen cupboard. Strawberry jam works really well, but orange marmalade is also great for these blondies. It makes them a little less sweet. If you prefer nutty flavors, you could also use nut butter or something similar. The same goes for the decorations – if you think the icing and sprinkles too much or too sweet, use something chocolatey, maybe…
We like to bake these Pop Tart Blondies for birthdays and other celebrations. If you cut them into tiny cubes instead of regular-sized blondies, the higher sugar content is less noticeable… and you can feed more people with one tray. ;P
If you like small (party) snacks, you might want to check out some other recipes here on the blog as well – we have quite a lot you can bake. Our Fudgy Biscuits Brownies, for example, are the absolute highlight for everyone that likes chocolate and/or cookies. Moist, chewy chocolate brownies with crunchy cookies on top. Really delicious!
Or what about Toffifay Brownie Bites? They are a big hit every time we make them. These little treats are devoured by guests in record time every time. We really recommend baking at least double the amount so that everyone gets something. You won’t believe, how greedy some people can get when these brownie bites are in front of them. ;P
INGREDIENTS / ZUTATEN
(16 blondies)
For the blondies:
7 oz. (200g) butter, melted
1 cup (200g) brown sugar
1/2 cup (100g) sugar
2 tsp. vanilla extract*
3 medium eggs
12 oz. (340g) all-purpose flour
1/4 tsp. baking soda*
1/4 tsp. salt
about 9 oz. (260g) raspberry jam
For the decoration:
1 cup (130g) confectioners’ sugar
1/4 tsp. vanilla extract*
2-3 tbsp. heavy cream
some rainbow sprinkles
(16 Blondies)
Für die Blondies:
200g Butter, geschmolzen
200g brauner Zucker
100g Zucker
2 TL Vanille Extrakt*
3 Eier (M)
340g Mehl (Type 405)
1/4 TL Natron*
1/4 TL Salz
etwa 260g Himbeermarmelade
Für die Dekoration:
130g Puderzucker
1/4 TL Vanille Extrakt*
2–3 EL Sahne
einige bunte Zuckerstreusel
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a 23x23cm baking tin* (with loose bottom) with baking parchment and grease lightly. Set aside. Melt the butter and let it cool down a bit.
2. Add the melted butter, both sugars, and the vanilla extract to a large bowl and mix until light and fluffy. Add the eggs separately and mix well after each addition. Combine flour, baking soda, and salt and add it to the large bowl – mix until just combined.
3. Add about half of the batter to the prepared baking tin and spread evenly. Distribute the raspberry jam evenly on top – keep about 1cm along the edges free of jam. Spoon the remaining batter on top of the jam, starting around the edges and working towards the center to cover the jam evenly with the batter. You don’t want the batter and jam to mix. Working with an offset spatula* works best here – distributing the batter evenly as well as the jam.
4. Bake the blondies in the preheated oven for about 45-50 minutes, or until a wooden skewer inserted into the blondies comes out clean. If they get a bit too dark, cover them with some aluminum foil or baking parchment and continue baking until done. Take the blondies out of the oven and let them cool down inside the baking tin for about 20 minutes, then remove and let cool down completely on a wire rack.
5. For the glaze, mix confectioners’ sugar with vanilla extract and some heavy cream to get a thick glaze that is not too runny – adjust with heavy cream or more confectioners’ sugar to get the right consistency. Pour the glaze over the cooled blondies and spread evenly. Sprinkle with rainbow sprinkles to your liking and let the glaze set completely before cutting the blondies into squares. Since the blondies are quite sweet, we cut them normally into 16 or even 20 pieces.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 23x23cm Backform* (mit Hebeboden) mit Backpapier auslegen und leicht einfetten. Zur Seite stellen. Die Butter schmelzen und etwas abkühlen lassen.
2. Die geschmolzene Butter, beide Zuckersorten und den Vanille Extrakt in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Mehl mit Natron und Salz vermischen und dann zur Schüssel dazugeben – nur kurz unterrühren.
3. Etwa die Hälfte des Teiges in die vorbereitete Backform geben und zu einer ebenmäßigen Schicht verstreichen. Die Himbeermarmelade gleichmäßig auf dem Teig verteilen – am Rand etwa 1 cm frei lassen. Den restlichen Teig von den Rändern her zur Mitte hin auf die Marmelade löffeln und gleichmäßig verstreichen. Die Marmelade sollte komplett mit Teig umschlossen sein – idealerweise vermischen sich Marmelade und Teig nicht. Hier arbeitet man am besten mit einer Winkelpalette* – damit lassen sich sowohl Teig als auch Marmelade recht gut verteilen/verstreichen.
4. Die Blondies im vorgeheizten Ofen für etwa 45–50 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und die Blondies erst herausnehmen, wenn dieser sauber herauskommt. Sollten die Blondies beim Backen etwas dunkel werden, einfach mit etwas Alufolie oder Backpapier abdecken und weiterbacken. Die Blondies aus dem Ofen nehmen und etwa 20 Minuten in der Form abkühlen lassen, dann herausnehmen und auf einem Kuchengitter komplett auskühlen lassen.
5. Für die Glasur den Puderzucker mit Vanille Extrakt und etwas Sahne verrühren, bis eine dicke, nicht zu flüssige Glasur entsteht. Je nach Bedarf mit zusätzlicher Sahne oder etwas mehr Puderzucker anpassen, bis die Konsistenz passt. Die Glasur über die abgekühlten Blondies gießen und gleichmäßig verteilen. Nach Belieben mit bunten Streuseln bestreuen. Die Glasur bis zum Anschneiden komplett fest werden lassen. Da die Blondies recht süß sind, schneiden wir sie immer in 16 oder 20 Stücke.
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Here is a version of the recipe you can print easily.
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Raspberry Pop Tart Blondies
- Prep Time: 00:20
- Cook Time: 00:50
- Total Time: 03:00
- Yield: 20 1x
- Category: Blondies
- Cuisine: United States
- Diet: Vegetarian
Description
Pop Tart meets Blondie – these Raspberry Pop Tart Blondies are the perfect sweet treat to celebrate special occasions. Both, kids and adults love them! ;)
Ingredients
For the blondies:
7 oz. (200g) butter, melted
1 cup (200g) brown sugar
1/2 cup (100g) sugar
2 tsp. vanilla extract*
3 medium eggs
12 oz. (340g) all-purpose flour
1/4 tsp. baking soda*
1/4 tsp. salt
about 9 oz. (260g) raspberry jam
For the decoration:
1 cup (130g) confectioners’ sugar
1/4 tsp. vanilla extract*
2-3 tbsp. heavy cream
some rainbow sprinkles
Instructions
1. Preheat the oven to 180°C (350°F). Line a 23x23cm baking tin* (with loose bottom) with baking parchment and grease lightly. Set aside. Melt the butter and let it cool down a bit.
2. Add the melted butter, both sugars, and the vanilla extract to a large bowl and mix until light and fluffy. Add the eggs separately and mix well after each addition. Combine flour, baking soda, and salt and add it to the large bowl – mix until just combined.
3. Add about half of the batter to the prepared baking tin and spread evenly. Distribute the raspberry jam evenly on top – keep about 1cm along the edges free of jam. Spoon the remaining batter on top of the jam, starting around the edges and working towards the center to cover the jam evenly with the batter. You don’t want the batter and jam to mix. Working with an offset spatula* works best here – distributing the batter evenly as well as the jam.
4. Bake the blondies in the preheated oven for about 45-50 minutes, or until a wooden skewer inserted into the blondies comes out clean. If they get a bit too dark, cover them with some aluminum foil or baking parchment and continue baking until done. Take the blondies out of the oven and let them cool down inside the baking tin for about 20 minutes, then remove and let cool down completely on a wire rack.
5. For the glaze, mix confectioners’ sugar with vanilla extract and some heavy cream to get a thick glaze that is not too runny – adjust with heavy cream or more confectioners’ sugar to get the right consistency. Pour the glaze over the cooled blondies and spread evenly. Sprinkle with rainbow sprinkles to your liking and let the glaze set completely before cutting the blondies into squares. Since the blondies are quite sweet, we cut them normally into 16 or even 20 pieces.
Notes
Have fun baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
