For allergens, see ingredients in bold. May also contain nuts, eggs, peanuts and cereals containing gluten.

I know I have posted many blondie and brownie recipes over time now, but I still get questions about what blondies are in comparison to brownies! Each half size Smart Bar delivers 10g of quality protein and 1.3g sugar (depending on flavour). In addition to this, Smart Bar™ is completely palm oil-free. Which flavours are included in the PhD Smart Bar Half Size box? ALLERGY INFORMATION for Caramel Crunch & Choc Peanut Butter: For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, eggs and peanuts.

If your blondies are in the oven for far longer than the time says (you may have over mixed or your oven was the wrong temperature) then it may still go a little crazy, but I found it perfect. Choc Peanut Butter Flavour: Protein Blend (29%) [Calcium Caseinate ( Milk), Bovine Collagen Hydrolysate, Whey Protein Concentrate (Milk), Soya Protein Isolate], Couverture Milk Chocolate with Sweetener (23%) [Sweetener (Maltitols), Cocoa Butter, Whole Milk Powder, Cocoa Mass, Emulsifier (Soya Lecithins), Natural Vanilla Flavouring], Caramel Layer (13%) [Sweetener (Maltitols), Humectant (Glycerol), Cocoa Butter, Soya Protein Isolate, Colour (Plain Caramel), Emulsifier (Lecithins), Condensed Milk (Whole Milk, Sugar), Flavouring, Salt], Sweetener (Maltitols), Humectant (Glycerol), Crispy Soya Pieces (5%) (Soya Protein Isolate, Tapioca Starch, Salt), Emulsifier (Lecithins), Sunflower Oil, Cocoa Butter, Water, Reduced Fat Cocoa Powder, Flavourings. Couverture Milk Chocolate contains: Cocoa solids 35% minimum, Milk solids 21% minimum. White choc blondie Flavour:Protein Blend (30%) [Calcium Caseinate ( Milk), Bovine Collagen Hydrolysate, Whey Protein Concentrate (Milk), Soya Protein Isolate], White Chocolate with Sweetener (23%) [Sweetener (Maltitols), Cocoa Butter, Whole Milk Powder, Emulsifier ( Soya Lecithins), Natural Vanilla Flavouring], Caramel Layer (13%) [Sweetener (Maltitols), Humectant (Glycerol), Cocoa Butter, Soya Protein Isolate, Colour (Plain Caramel), Emulsifier (Lecithins), Condensed Milk (Whole Milk, Sugar), Flavouring, Salt], Sweetener (Maltitols), Humectant (Glycerol), Crispy Cocoa Soya Pieces (5%) ( Soya Protein Isolate, Tapioca Starch, Cocoa Powder), Emulsifier (Lecithins), Sunflower Oil, Cocoa Butter, Water, Flavouring. White Chocolate contains: Milk solids 22% minimum. These blondies can be used as a base for other recipes on my blog, but I do still utterly adore my other blondie recipes. Neither is better than the other in my opinion! You can use these for example topped with my millionaires blondies ingredients, or even follow the idea of my biscoff blondies.

I always use dark chocolate for my brownies, so white chocolate or plain base makes it… blonde! Blondies are sweet, delicious, and incredibly moreish. I used Carnations caramel for the caramel - but do NOT add more than 150g to the mix unless you are 100% sure you've got the blondie mix right. If you add too much, it probably won't bake very well at all. The best place you can start is to use an oven thermometer to make sure your oven is actually baking at the correct temp. Some bakes you can get away with it being out, but for the best traybakes you really need it to be bang on! The good news is that PhD products are widely available from a huge number of sports nutrition retailers, both online and offline. This results in them usually costing much less, with a similar price across most retailers. Protein Blend (30%) [Calcium Caseinate ( Milk), Collagen Hydrolysate, Whey Protein Concentrate ( Milk), Soya Protein Isolate], Chocolate Couverture with Sweetener (23%) [Cocoa Mass, Sweetener (Maltitols), Cocoa Butter, Emulsifier ( Soya Lecithins), Natural Vanilla Flavouring], Caramel Layer (13%) [Sweetener (Maltitols), Humectant (Glycerol), Cocoa Butter, Soya Protein Isolate, Colour (Plain Caramel), Emulsifier (Lecithins), Condensed Milk (Whole Milk, Sugar), Flavouring, Salt], Sweetener (Maltitols), Humectant (Glycerol), Crispy Soya Pieces (5%) (Soya Protein Isolate, Tapioca Starch, Salt), Emulsifier (Lecithins), Sunflower Oil, Cocoa Butter, Water, Flavouring. Chocolate Couverture contains: Cocoa solids 55% minimum.

WE ARE SORRY

Recently I had someone ask what the difference between cookie bars and blondies were as they thought they looked the same. I get that the bake can sometimes look similar, but the recipes are completely different! White chocolate blondie Flavour:Protein Blend (30%) [Calcium Caseinate (Milk), Collagen Hydrolysate, Whey Protein Concentrate (Milk), Soya Protein Isolate], White Chocolate with Sweetener (23%) [Sweetener (Maltitols), Cocoa Butter, Whole Milk Powder, Emulsifier (Soya Lecithins), Natural Vanilla Flavouring], Caramel Layer (13%) [Sweetener (Maltitols), Humectant (Glycerol), Cocoa Butter, Soya Protein Isolate, Colour (Plain Caramel), Emulsifier (Lecithins), Condensed Milk (Whole Milk, Sugar), Flavouring, Salt], Sweetener (Maltitols), Humectant (Glycerol), Crispy Cocoa Soya Pieces (5%) (Soya Protein Isolate, Tapioca Starch, Cocoa Powder), Emulsifier (Lecithins), Sunflower Oil, Cocoa Butter, Water, Flavouring. White Chocolate contains: Milk solids 22% minimum. I never tended to personally have an issue with it, but maybe my explanation was off, or I was doing something extra without realising… but who knows. Either way, I binned the recipe off, and started again. Definitely better to fix it, rather than let people waste ingredients!

Protein Blend (30%) [Calcium Caseinate ( Milk), Collagen Hydrolysate, Whey Protein Concentrate ( Milk), Soya Protein Isolate], Couverture Milk Chocolate with Sweetener (23%) [Sweetener (Maltitols), Cocoa Butter, Whole Milk Powder, Cocoa Mass, Emulsifier ( Soya Lecithins), Natural Vanilla Flavouring], Caramel Layer (13%) [Sweetener (Maltitols), Humectant (Glycerol), Cocoa Butter, Soya Protein Isolate, Colour (Plain Caramel), Emulsifier (Lecithins), Condensed Milk (Whole Milk, Sugar), Flavouring, Salt], Sweetener (Maltitols), Humectant (Glycerol), Crispy Cocoa Soya Pieces (5%) (Soya Protein Isolate, Tapioca Starch, Cocoa Powder), Emulsifier (Lecithins), Sunflower Oil, Cocoa Butter, Water, Flavouring, Natural Flavouring. Couverture Milk Chocolate contains: Cocoa solids 35% minimum, Milk solids 21% minimum. My mind always thought that maybe the people who made the original blondies used a different caramel to me (As they can often behave differently), but we will never know! For this one, as the blondie recipe itself is so different, it’s easier! For those not sure which flavour to go with, the variety box makes a great start. Included is a mix of all the flavours for you to try yourself before committing to a full box of a single flavour. Further thoughts So, a very long time ago I had a caramel white chocolate blondie recipe on my blog. It was something that I liked to bake, but it was probably the worst recipe on my blog, ever. I can comfortably say that, as more often than not, it didn’t work for other people. For me, a blondie is a ‘white’ version of a brownie. This is however my first recipe to include melted white chocolate in the base because it took so long to perfect the recipe to make sure it wasn’t greasy or horrible.Protein Blend (30%) [Calcium Caseinate ( Milk), Collagen Hydrolysate, Whey Protein Concentrate (Milk), Soya Protein Isolate], White Chocolate with Sweetener (23%) [Sweetener (Maltitols), Cocoa Butter, Whole Milk Powder, Emulsifier ( Soya Lecithins), Natural Vanilla Flavouring], Raspberry Flavour Caramel Layer (13%) [Sweetener (Maltitols), Humectant (Glycerol), Cocoa Butter, Soya Protein Isolate, Natural Flavouring, Emulsifier (Lecithins), Freeze Dried Raspberry Powder, Condensed Milk (Whole Milk, Sugar), Beetroot Powder, Natural Raspberry Flavouring, Salt], Sweetener (Maltitols), Humectant (Glycerol), Crispy Cocoa Soya Pieces (5%) (Soya Protein Isolate, Tapioca Starch, Cocoa Powder), Emulsifier (Lecithins), Sunflower Oil, Cocoa Butter, Water, Freeze Dried Raspberry Powder, Natural Flavouring, Multi-Coloured Edible Decorations with Sweetener (0.3%) [Sweetener (Maltitols), Potato Starch, Rice Flour, Palm Oil, Colours (Curcumin, Beetroot Red, Carotenes, Anthocyanins, Brilliant Blue FCF)]. White Chocolate contains: Milk solids 22% minimum.

So as the main base for these blondies is white chocolate, you need to use good white chocolate. I use this one in all of my baking as I find it’s best, it doesn’t create a greasy texture, and it works perfectly for melting down and as chocolate chips.These beauties were born from all of the experimentation. One thing I will say though… they are different to my other blondies such as my white chocolate & raspberry blondies, and my white chocolate & pistachio blondies. This isn’t because I dislike my other blondies, I love them, I just found this mixture works much better with the caramel because otherwise it’ll just vanish to the bottom. I know one of the scariest things about baking some traybakes is that ‘they never bake right’… when it’s actually much easier than you think. There are a few tips that really save me every time! I always bake my blondies for exactly 25 minutes, until there is an ever so slight wobble in the middle of the tin. There is no point in doing the skewer test, as you want them to be a little be gooey when they are still warm! The overall taste of every PhD Smart Bar is impressive and really makes them stand out from all of the competition. There are 9 different great tasting flavours to choose from. Our favourite is the white choc blondie which tastes more like a chocolate bar than a protein bar. I used white chocolate as the drizzle as well just to get one extra element of the white chocolate in, but this is optional.