Growing up, I was never a huge chocolate fan. I always wanted a white birthday cake or plain old vanilla bean ice cream. As I got older, I began to understand the allure of chocolate and appreciate it’s pure decadence – and I discovered it’s pretty hard to be baker without using chocolate.
But deep down, I am still a vanilla girl – which means I would pick a blondie over a brownie any day. So today, I am sharing my favorite White Chocolate Confetti Blondie Pops.
If you want to skip the pop part, the brown sugar blondie base is great by itself. But, if you want to spice things up a bit, turing these blondies into pops is super easy to do (and they are really cute)!
WHITE CHOCOLATE CONFETTI BLONDIE POPS
- 2 cup all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup sprinkles
WHITE CHOCOLATE TOPPING
- 8 oz high quality white chocolate
- Lollipop sticks
For the blondies:
- Preheat the oven to 350 degrees.
- Prepare a 9 x 13" baking pan with non stick cooking spray and parchment.
- In a medium bowl, whisk flour, salt and baking powder. Set aside.
- In a mixer fitted with a paddle attachment, cream butter and sugars together. Mix until light and fluffy.
- Add eggs and vanilla extract.
- On a low speed, add dry ingredients. Mix until just combined.
- Stir in sprinkles.
- Using a spatula, spread batter into prepared pan.
- Bake for 20-25 minutes.
- Set on a wire rack to cool.
- Once they are cool, remove blondies from pan. Cute off the edges.
- Using a ruler, cut blondies into 1 1/2" squares
For the topping:
- In a microwave safe bowl, melt white chocolate in 30 second increments.
- Dip the tip of a lollipop stick into the white chocolate and then into the center of a blondie square. Let the chocolate set.
- Dip the entire blondie into the white chocolate, tapping the side of the bowl to let off any excess chocolate.
- Place on parchment paper and add sprinkles.