Miss Jones Baking Co presents Blondie Kit Coconut Crml
UPC:
850024782808
Brand:
MISS JONES BAKING CO.
Alternate Names:
GIRL SCOUTS COCONUT CARAMEL BLONDIE BAR KIT
Ingredients:
CARAMEL BLONDIE MIX: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID) BROWN SUGAR CANE SUGAR CARAMEL PIECES (SUGAR, PALM KERNEL AND PALM OIL, NONFAT DRY MILK POWDER, WHOLE MILK POWDER, COCOA POWDER, SOY LECITHIN, SALT, NATURAL FLAVOR, PAPRIKA EXTRACT (COLOR)) COCONUT (COCONUT, SUGAR, DEXTROSE, SALT) SALT BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE) NATURAL FLAVOR, CHOCOLATE ICING: SUGAR, INVERT SUGAR, COCOA POWDER, WATER, GUM ARABIC, NATURAL FLAVOR, SOY LECITHIN, SEA SALT, CITRIC ACID, COCONUT CRUNCH TOPPING: COCONUT, SUGAR, DEXTROSE, SALT
COO:
MADE IN THE USA
Other Notes:
UPC:
850024782808
Brand:
MISS JONES BAKING CO.
Alternate Names:
GIRL SCOUTS COCONUT CARAMEL BLONDIE BAR KIT
Ingredients:
CARAMEL BLONDIE MIX: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID) BROWN SUGAR CANE SUGAR CARAMEL PIECES (SUGAR, PALM KERNEL AND PALM OIL, NONFAT DRY MILK POWDER, WHOLE MILK POWDER, COCOA POWDER, SOY LECITHIN, SALT, NATURAL FLAVOR, PAPRIKA EXTRACT (COLOR)) COCONUT (COCONUT, SUGAR, DEXTROSE, SALT) SALT BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE) NATURAL FLAVOR, CHOCOLATE ICING: SUGAR, INVERT SUGAR, COCOA POWDER, WATER, GUM ARABIC, NATURAL FLAVOR, SOY LECITHIN, SEA SALT, CITRIC ACID, COCONUT CRUNCH TOPPING: COCONUT, SUGAR, DEXTROSE, SALT
COO:
MADE IN THE USA
Other Notes:
- YOU WILL NEED: CARAMEL BLONDIE MIX 1 EGG 6 TABLESPOONS BUTTER (MELTED) 2 TABLESPOONS WATER CHOCOLATE ICING COCONUT CRUNCH TOPPING PREP: APPROX. 8 MINUTES | BAKE: 22-28 MINUTES | YIELD: MAKES 16 BLONDIES INSTRUCTIONS: HEAT OVEN TO 350F. LINE AN 8" X 8" BAKING PAN WITH ENOUGH PARCHMENT PAPER OR FOIL SO THAT THE EDGES CAN BE USED TO LIFT THE BLONDIES OUT OF THE PAN AFTER BAKING. WHISK EGG, MELTED BUTTER AND WATER IN A LARGE BOWL, THEN ADD BLONDIE MIX AND STIR UNTIL WELL COMBINED. SCOOP THE BATTER INTO THE LINED PAN AND USE THE BACK OF A SPOON OR SPATULA TO FLATTEN THE BATTER TO THE EDGES OF THE PAN. BAKE FOR 25-28 MINUTES IN A GLASS PAN, 22-26 MINUTES IN A METAL PAN OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. IF BAKING IN A 9" SQUARE OR ROUND PAN, REDUCE THE BAKING TIME BY 3 MINUTES. COOL ON A COOLING RACK FOR 30 MINUTES, THEN REMOVE FROM THE PAN TO ALLOW IT TO FULLY COOL FOR AT LEAST 1 HOUR, OR REFRIGERATE FOR 30 MINUTES TO STIFFEN-UP THE BLONDIES. WARM THE ICING PACKET UNDER WARM WATER FOR 30 SECONDS, THEN GENTLY MASSAGE IT. CUT A SMALL OPENING IN THE CORNER OF THE ICING PACKET AND DRIZZLE CHOCOLATE ICING OVER BLONDIES IN A ZIG ZAG MOTION. DECORATE WITH COCONUT CRUNCH TOPPING WITHIN 5 MINUTES OF DRIZZLING ICING TO AVOID ICING HARDENING. LET HARDEN FOR 30 MINUTES BEFORE CUTTING AND ENJOYING.
Miss Jones Baking Co presents Blondie Kit Coconut Crml
UPC:
850024782808
Brand:
MISS JONES BAKING CO.
Alternate Names:
GIRL SCOUTS COCONUT CARAMEL BLONDIE BAR KIT
Ingredients:
CARAMEL BLONDIE MIX: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID) BROWN SUGAR CANE SUGAR CARAMEL PIECES (SUGAR, PALM KERNEL AND PALM OIL, NONFAT DRY MILK POWDER, WHOLE MILK POWDER, COCOA POWDER, SOY LECITHIN, SALT, NATURAL FLAVOR, PAPRIKA EXTRACT (COLOR)) COCONUT (COCONUT, SUGAR, DEXTROSE, SALT) SALT BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE) NATURAL FLAVOR, CHOCOLATE ICING: SUGAR, INVERT SUGAR, COCOA POWDER, WATER, GUM ARABIC, NATURAL FLAVOR, SOY LECITHIN, SEA SALT, CITRIC ACID, COCONUT CRUNCH TOPPING: COCONUT, SUGAR, DEXTROSE, SALT
COO:
MADE IN THE USA
Other Notes:
UPC:
850024782808
Brand:
MISS JONES BAKING CO.
Alternate Names:
GIRL SCOUTS COCONUT CARAMEL BLONDIE BAR KIT
Ingredients:
CARAMEL BLONDIE MIX: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID) BROWN SUGAR CANE SUGAR CARAMEL PIECES (SUGAR, PALM KERNEL AND PALM OIL, NONFAT DRY MILK POWDER, WHOLE MILK POWDER, COCOA POWDER, SOY LECITHIN, SALT, NATURAL FLAVOR, PAPRIKA EXTRACT (COLOR)) COCONUT (COCONUT, SUGAR, DEXTROSE, SALT) SALT BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE) NATURAL FLAVOR, CHOCOLATE ICING: SUGAR, INVERT SUGAR, COCOA POWDER, WATER, GUM ARABIC, NATURAL FLAVOR, SOY LECITHIN, SEA SALT, CITRIC ACID, COCONUT CRUNCH TOPPING: COCONUT, SUGAR, DEXTROSE, SALT
COO:
MADE IN THE USA
Other Notes:
- YOU WILL NEED: CARAMEL BLONDIE MIX 1 EGG 6 TABLESPOONS BUTTER (MELTED) 2 TABLESPOONS WATER CHOCOLATE ICING COCONUT CRUNCH TOPPING PREP: APPROX. 8 MINUTES | BAKE: 22-28 MINUTES | YIELD: MAKES 16 BLONDIES INSTRUCTIONS: HEAT OVEN TO 350F. LINE AN 8" X 8" BAKING PAN WITH ENOUGH PARCHMENT PAPER OR FOIL SO THAT THE EDGES CAN BE USED TO LIFT THE BLONDIES OUT OF THE PAN AFTER BAKING. WHISK EGG, MELTED BUTTER AND WATER IN A LARGE BOWL, THEN ADD BLONDIE MIX AND STIR UNTIL WELL COMBINED. SCOOP THE BATTER INTO THE LINED PAN AND USE THE BACK OF A SPOON OR SPATULA TO FLATTEN THE BATTER TO THE EDGES OF THE PAN. BAKE FOR 25-28 MINUTES IN A GLASS PAN, 22-26 MINUTES IN A METAL PAN OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. IF BAKING IN A 9" SQUARE OR ROUND PAN, REDUCE THE BAKING TIME BY 3 MINUTES. COOL ON A COOLING RACK FOR 30 MINUTES, THEN REMOVE FROM THE PAN TO ALLOW IT TO FULLY COOL FOR AT LEAST 1 HOUR, OR REFRIGERATE FOR 30 MINUTES TO STIFFEN-UP THE BLONDIES. WARM THE ICING PACKET UNDER WARM WATER FOR 30 SECONDS, THEN GENTLY MASSAGE IT. CUT A SMALL OPENING IN THE CORNER OF THE ICING PACKET AND DRIZZLE CHOCOLATE ICING OVER BLONDIES IN A ZIG ZAG MOTION. DECORATE WITH COCONUT CRUNCH TOPPING WITHIN 5 MINUTES OF DRIZZLING ICING TO AVOID ICING HARDENING. LET HARDEN FOR 30 MINUTES BEFORE CUTTING AND ENJOYING.