While I think marzipan is a true gift and could happily eat it solo… if you’re not a marzipan lover you’re still going to be into these bars.  They are the perfect blondie with an aggressive batter to mix-in ratio.

These are sweet and chewy loaded with toasty cashews and chocolate with that occasional hit of marzipan.  They hold well and are great for gifting around the holidays.  You could make these in a smaller pan for a thicker blondie but I love the crispy to chewy ratio at this size.

While you don’t have to love marizpan to enjoy these blondies you do have to like white chocolate since it’s melted into the batter and then folded in later as a mix in (although you could sub this with more dark chocolate which I’m definitely going to try next time).  I don’t love white chocolate all the time but I loved them in these bars… it’s great with the cashews (think white chocolate macadamia nut) and the almondy marzipan.

You’ll need:

• 0.75 cup unsalted butter
• 0.75 cup white chocolate chips
• 0.5 cup dark brown sugar, loosely packed
• 0.5 cup cane sugar
• 2 eggs (at room temp)
• 1 teaspoons almond extract
• 2 teaspoons  vanilla extract
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 4 ounces marzipan, chopped in small pieces (and not stuck together in a big clump)
• 1 cup chopped toasted cashews
• 1/3 cup dark chocolate chunks

To Make:

1. Preheat oven to 350 degrees F.  Line the bottom and sides of casserole dish or rectangular pan (mine was 9X12”) with parchment paper, leaving overhang on two edges.
2. Place butter and half of white chocolate in a large bowl set over gently simmering water, stirring often until smooth.  Remove from heat and whisk in both sugars until well combined.  Let cool a few minutes.
3. Add eggs, one at a time, whisking until fully combined.  Mix in both extracts.
4. Mix in flour, baking powder and salt until just combined.
5. Fold in marzipan, cashews, remaining white chocolate and dark chocolate. Pour into prepared pan.
6. Bake for 30 minutes until golden and set but still slightly soft.  Let cool completely before slicing.  Keeps for several days in an air-tight container.

 Inspired by Food52