St. Johns October 20 Newsletter - Page 6

RECIPE FROM THE CHEF
RECIPE FROM THE CHEF
Just in time for fall , these apple blondes will be a favorite for the start for this season . Honeycrisp apples are recommended but feel free to use any apple you like .

Bourbon Honeycrisp Apple Blondies

INGREDIENTS :
• 1 / 2 cup + 1 tbsp butter , divided
• 1 cup + 2 tbsp brown sugar , divided
• 1 large egg
• 1 tsp bourbon vanilla extract
• 1 cup all-purpose flour
• 1 / 4 tsp salt
• 1 large Honey Crisp apple , peeled and cut into 1 / 4 inch chunks
• 1 / 2 cup butterscotch chips
DIRECTIONS :
1 . Preheat oven to 350 degrees . Line an 8x8 pan with parchment paper . Set aside .
2 . Melt 1 Tbsp butter in a medium skillet over medium heat . Add 2 Tbsp brown sugar and apple pieces . Stir to combine . Reduce heat to low and simmer for 5 minutes or until apples begin to soften . Remove from heat and let cool slightly .
3 . In a medium bowl , melt remaining 1 / 2 cup butter . Stir in remaining 1 cup brown sugar .
4 . Whisk in egg and vanilla extract .
5 . Working in batches , stir in flour and salt . Mix until just combined . Fold in butterscotch chips and cooled apples . Pour into prepared baking dish .
6 . Bake in preheated oven for 30 to 40 minutes or until bars are set . Let cool completely before cutting .

Chef Alex Sapp

Executive Chef
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