Easy Summer Picnic Dessert Recipe
Does it seem like you are always the one asked to bring dessert to the church picnic or company potluck? Do you groan at the thought of making another uninspired fruit salad? Or worse, will you head to the frozen food aisle of the local grocery store before the next get-together and grab a tasteless, frozen apple pie? What you need is a good, simple dessert recipe that will be easy to prepare, transport, and serve to the crowds of hungry eaters that you will be feeding this summer. Don’t despair. There really is a recipe that meets all of these requirements, and it’s delicious, as well. The recipe below for Chocolate Chip Blondies is a tried and true picnic favorite. It’s basically a pan version of the perennial favorite, chocolate chip cookie. However, with the added ingredients of butterscotch chips and pecans, it becomes a buttery, delicious treat that will please even the most finicky of eaters.
You can make a pan of Chocolate Chip Blondies in about one hour with a few ingredients that are readily available. They are equally delicious served warm or cool.
Chocolate Chip Blondies
Makes About 24 Squares
¾ cup butter, at room temperature
1 ½ cup brown sugar
2 teaspoons vanilla
3 large eggs
2 ¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
¾ cup chocolate chips
¾ cup butterscotch chips
¾ cup chopped pecans
Preheat oven to 350 degrees.
In a bowl, with a mixer beat butter and brown sugar until smooth. Add vanilla and eggs and beat until completely blended.
Stir in flour, salt, and baking soda until well combined. Stir in chocolate chips, butterscotch chips, and pecans. Butter a 9 x 13 inch baking pan and spread dough level in pan.
Place in preheated oven until top is browned, about 30 minutes. Cool on a rack for 15 minutes, then cut into 24 equal squares. Place them in an airtight container for transporting to your picnic. For an extra delicious treat, serve these with scoops of vanilla ice cream. Don’t forget lots of napkins and dessert size paper plates.
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