Toblerone Blondie

Creating the best of both with blondie bars with yummy chunks on dark chocolate Toblerone makes for a perfect treat, these bars super indulgent but then I think most blondies are. 

This is like the ting-yang of bars with white chocolate blondie and dark chocolate is almost as good as a brownie with white chocolate chunks! 

Toblerone originates from the chocolatier’s family name “Tobler” combined with “torrone”, the Italian word for nougat. There are a great many legends about Toblerone’s triangular shape. Chocolate lovers around the world have always believed that Theodor Tobler took his inspiration from his mountainous homeland, and in particular the Matterhorn with its characteristic triangular shape.

Differences in taste, aroma and colour of chocolate are largely due to the species of cocoa tree (variety of cocoa bean), but are also affected by the makeup of the soil in the specific area of cultivation. Toblerone is made from a selection of cocoa beans from different parts of the world.

These blondies are great for parties, bake sales or stalls, treats for work or even just for the kids and family. As you a get 16 very generous pieces with could easily be cut in half to feed 32 with just one recipe. 

The bonus element with these are they don’t dry out too easily, somethings when you make cakes or loaves they can get very dry if kept out not kept in a container but these are great for those occasions.

150g White Chocolate
125g Butter
150g Caster Sugar
2 Eggs
1 1/2 Tsp Vanilla
200g Plain Flour
Pinch of Salt
120g Dark Toblerone


Melt white chocolate and butter in the microwave heating 30 seconds at a time then stirring until completed melted.

Add the caster sugar to stir well.

Add in the eggs and vanilla and beat them into the batter.

Fold in the flour and salt to the mixture.

Sprinkle in the chopped dark Toblerone

Stir well.

Pour into a large tin or 2 smaller tins either lined or greased.

Bake in the oven at 170c for about 30 minutes.

Allow to cool then slice into smaller pieces.



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