cosmic blondies;

Sweet, dense, chewy white chocolate blondies topped with a thin sweet layer of icing and colorful chocolate candies as topping.

Oven Temp: 325°F

Servings:

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1¼ cup white chocolate chips (If you can find the nestle funfetti chocolate chips, I highly recommend!)
½ cup butter
1 tsp salt
⅓ cup sugar
2 eggs
1 cup flour

Prepare a 8"x8" pan with parchment paper. I like to lighly spray or drip oil into the pan and use that to keep the parchment paper stuck to the bottom and sides of the pan.
In a large bowl, add 1¼ white chocolate chips and ½ cup butter (1 stick). Microwave in 30 second increments until butter is melted. Stir thoroughly between each blast in the microwave until the chocolate is melted and smooth.
Add ⅓ cup sugar and 1 tsp salt and mix together until combined.
Stirring in the sugar and salt should help cool the chocolate, but double check before adding the eggs (otherwise they might scramble). I just check by dipping in a finger and if it's warm but not hot, it should be fine. Add 2 eggs and mix until combined.
Add 1 cup flour and mix until combined.
Add blondie batter to the prepared 8"x8" pan and bake at 325°F for 20-25 minutes or until the edges just barely begin to brown and the center no longer jiggles when you shake the pan. Allow to cool.

When the blondies have cooled enough to ice them, begin the cosmic icing. Add the white chocolate chips to a medium bowl with 1½ Tbsp heavy cream.
Microwave in 30 second increments, stirring between each until the chocolate is smooth and melted.
Pour the icing on top of the blondies and use a spatula to spread it evenly across the blondies.
While the icing is still liquid, sprinkle mini m&ms across the top.
Allow icing to cool and set before slicing with a sharp knife. Store cut squares in the refrigerator for up to a week.

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