Crispy Cream Blueberry Blondies With Macadamia Nuts

• CRISPY CREAM CRUNCH:
• 3/4 cup white chocolate chips, melted
• 3/4 cup crispy rice cereal
• 1/3 cup nonfat milk powder
• BLONDIES:
• 1 cup unsalted butter, melted (plus more for greasing the pan)
• 2 cups light brown sugar, firmly packed
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups white whole wheat flour (or all-purpose flour)
• 3/4 teaspoon baking powder
• 1/2 salt
• 2/3 cup dried blueberries
• 2/3 cup salted and roasted macadamia nuts, roughly chopped

1. Preheat oven to 350u0b0F.
2. For the Crispy Cream Crunch, line a large baking sheet with waxed paper. Combine ingredients in a medium bowl; stir with a fork until the rice is evenly coated. Spread the clusters onto the prepared sheet and refrigerate until ready to use.
3. Line a 13 by 9-inch baking pan with heavy duty tin foil, pushing it firmly into the corners and up the sides. Let the excess foil hang over the edges of the pan. Grease the pan with butter.
4. In a large bowl, beat melted butter and brown sugar until smooth. Beat in the eggs and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour to the wet ingredients. Stir in dried blueberries, nuts, and Crispy Cream Crunch.
6. Spoon the batter into the prepared pan, spreading evenly with a spatula.
7. Bake for 25-30 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool on a wire rack for 30 minutes. Using the foil overhang, lift the blondies from pan and return them to the wire rack. Let cool completely. Cut into squares and serve.

cream crunch, white chocolate chips, crispy rice cereal, nonfat milk, unsalted butter, light brown sugar, eggs, vanilla, whole wheat flour, baking powder, salt, blueberries, nuts

Taken from food52.com/recipes/16650-crispy-cream-blueberry-blondies-with-macadamia-nuts (may not work)