Strawberry Pop Tart Blondies

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These Strawberry Pop Tart Blondies are such a fun alternative to classic blondies. Packed full of white chocolate, filled with strawberry jam and topped with a glaze and funfetti sprinkles. These are such a fun, delicious treat – great to make with the family.

These blondie bars are also great for storing and transporting. The square shape of the bars makes them great to pop into sandwich bags or Tupperware to take for a grab-and-go snack. Alternatively, they’re a super cute option to drop off at a friends or to share with family at home! 

To make these blondies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny topping, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so I do both. This recipe cuts neatly into 9 pieces, and the thickness means this is a perfect serving in my opinion. That said, feel free to cut into smaller bites! 

The Key to Fudgy Blondies 

I think there’s more difficulty in nailing a fudgy blondie vs a brownie. I know that I get far more questions on how to get that texture for this than any other bake. There are a few key things to keep in mind, but once you have this down, it really will feel so easy to get right every time. 0Making fudgy blondies involves a few key techniques:

1. Use the right ingredients: Incorporate ingredients like brown sugar, which adds moisture and a chewy texture. Additionally, using melted butter instead of softened butter can contribute to a fudgier texture.
2. Don’t overmix the batter: Overmixing can lead to gluten development, resulting in a tougher texture. Mix until just combined to avoid this.
3. Bake for the right amount of time: Be careful not to overbake blondies, as they will continue to cook slightly after being removed from the oven due to residual heat. We want them to verge on underbaked for the ultimate fudgy texture.
4. Cool properly: Allow the blondies to cool completely in the pan before cutting into squares. This allows them to set properly and develop their fudgy texture.
5. Add-ins: Consider adding ingredients like chocolate chips, nuts, or caramel swirls for extra flavor and texture, but be mindful not to overload the batter with mix-ins, as this can affect the texture.

Ingredients Required

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!

• White Chocolate, Melted
• Unsalted Butter, Melted
• Light Brown Soft Sugar
• Granulated Sugar
• Medium Free Range Egg
• Vanilla Extract
• Plain (All Purpose) Flour
• Strawberry Jam
• Icing Sugar (Powdered Sugar)
• Milk
• Funfetti Sprinkles

Tips for the Best Strawberry Pop Tart Blondies

• Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in blondies.
• Melted Butter: This is what gives the bake that oh so Instagrammable shiny, crisp top. Don’t skip this step!
• Melted White Chocolate: This gives the bake its richness and sweetness. Be really careful melting the white chocolate as it is prone to burning!
• Strawberry Jam: Any jam, preservative or jelly will work here. Strawberry or raspberry are best for the classic flavour but anything similar will ultimately work!
• Glaze: Simply stir together icing sugar and a splash of milk for the topping. Add the milk a teaspoon at a time (or less) as it can get runny quickly. Go until you reach your desired consistency. To me, this means pourable but not too thin.
• Sprinkles: Again, use what you have or what you like. But to keep it classic, opt for multi-colour long stranded ones!

These blondies come together really quickly, with minimal hassle! The ingredients should all be easy to find in your local supermarket. The base comprises of a lot of white chocolate, but you don’t need a fancy brand. Melt with a microwave if you’ve done so before, if not use a double boiler method! The frosting is a glaze rather than chocolate as I find chocolate too rich.

For these Strawberry Pop Tart Blondies I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Nutella Swirl Blondies. For videos and baking inspiration, head on over to my Instagram.

STORAGE FOR Strawberry Pop Tart Blondies

The frosting is made with dairy so you need to store these blondies in the refrigerator. Also, keeping them chilled will keep the frosting from becoming too runny and spilling when you take a bite. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the blondie as a slab before covering with the frosting. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place in there before freezing. Let thaw in the fridge before making the frosting and serving!