Not too sweet. Just right. Goldilocks Blondie Bars.

Ooooh, these blondies are the perfect balance of sweet and nutty. Imagine the flavors and textures coming together perfectly in each bite.
A delicious, unique twist on the classic blondie dessert bar: vanilla frosting, fig preserves, and white chocolate add a subtle sweetness, while the trail mix (with its mix of nuts, seeds, and dried fruit) gives the bars a wonderful crunch and texture. The result is a bar that’s not too sweet, with a texture that’s perfectly in between a cake and a cookie.

Texture – crunchy and chewy – just the right amount. Not too crispy, not too crumbly. Just moist enough – not like a cake, but not really like a cookie – like a brownie – no wonder I’ve decided to call them blondie bars (non-chocolate brownie sweet). Let’s casually refer to them as Goldilocks Blondie Bars, and for SEO purposes and recipe clarification, we’ll say, “Vanilla White Chocolate Trail Mix Blondie Bars.”

Enjoy.

Vanilla Fig White Chocolate Trail Mix Blondie Bars

Vanilla Fig White Chocolate Trail Mix Blondie Bars

16 oz. (1 can) vanilla frosting
1/2 cup fig preserves
1/2 cup powdered sugar
3 large eggs
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 1/2 cups all-purpose flour
1 1/2 cups white chocolate, broken into pieces
1 1/2 cups superfoods nuts and seeds trail mix

Preheat oven to 350 degrees.

In a large bowl, cream together the frosting, fig preserves, powdered sugar, eggs, vanilla, baking soda and powder, and salt.

Stir in the flour 1/2 cup at a time (the batter will be very sticky).

Fold in the chocolate and trail mix until well combined, not overmixing.

Thoroughly grease a 9″ x 13″ baking sheet or line with parchment paper.

Spread the thick and sticky batter evenly into the prepared pan.

Bake for 35-40 minutes, until golden brown or a toothpick inserted into the center comes out clean.

Remove from oven and cool for several hours to set before slicing and serving.