White Chocolate, Brownies and Custard Creams, is there a better combination? Taking a traditional brownie and making it from white chocolate and brown sugar to give a scrumptiously sweet cake with a subtle hint of caramel. Pair this together with one of the nation’s favourite biscuits and I don’t think you could find a better Blondie.
My Tip – If you want to turn this into a dessert, warm it through in a low oven and serve with creamy Vanilla Custard.
Shelf Life – It will last 7 days at room temperature in an airtight container. It can be frozen for up to 1 month, make sure to defrost at room temperature, it is best frozen in portions and wrapped to avoid freezer burn.
Butter Vegetable Oils in Varying Proportions (Rapeseed,Palm), Butter (22%), Water, Buttermilk (8%), Sea Salt (1.2%),Emulsifier (Sunflower Lecithin), Natural Flavourings (contains Milk), Acid (Lactic Acid), Preservative (Potassium Sorbate), Colour (Carotene), Vitamins (A and D)
Cane Sugar (100%)
Free Range Eggs
Vanilla Extract Water, Ethanol; Vanilla Extract (3%)
Flour Flour Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Raising Agents: Calcium Phosphate, Sodium Hydrogen Carbonate.
Custard Creams Fortified Wheat Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Sugar, Palm Oil, Whey Solids (Cows' Milk), Glucose Syrup, Wheat Starch, Raising Agent: Ammonium Hydrogen Carbonate, Sodium Hydrogen Carbonate; Salt, Flavouring, Colour: Mixed Carotenes.
Custard Powder Maize Starch, Salt, Flavouring, Colour (Annatto)
White Chocolate Sugar, Cocoa Butter, Whole Cows' Milk Powder, Whey Powder (Cows' Milk), Skimmed Cows' Milk Powder, Emulsifiers: Soya lecithin, Polyglycerol Polyricinoleate; Butterfat (Cows' Milk), Vanilla Extract)
For allergy information please see ingredients in bold.
Manufactured at 30 Matherville, Skelmanthorpe, Huddersfield in a kitchen that also handles Oats, Nuts, Eggs and Sulphites.