13 Jul 2026
Matcha & Vanilla Blondie Bars are premium layered dessert bars combining a soft vanilla blondie base with a distinct matcha cookie topping. Made using SwissBake® Blondie Mix and SwissBake® Matcha Cookie Mix, the blondie base is first par-baked to create structure before the matcha cookie layer is applied, ensuring clean layering and preventing the topping from sinking. Finished with white chocolate chunks and a fine white chocolate drizzle, these bars are ideal for bakery counters, café menus, dessert boxes, gifting formats and chilled or ambient retail displays.
13 Jul 2026
Oven Preparation & Tray Lining: Preheat the oven to 170°C for convection baking or 180°C for deck oven baking. Line a 60cm × 40cm baking sheet with parchment paper, leaving approximately 2cm overhang on the sides. This overhang helps with clean removal of the slab after cooling and chilling.
Vanilla Blondie Base Preparation: In a planetary mixer fitted with a paddle attachment, combine SwissBake® Blondie Mix with room-temperature water. Mix on slow speed for 1 minute. Scrape down the sides and bottom of the bowl, then add the vegetable oil and mix again on slow speed for 1 minute. Scrape the bowl once more and continue mixing on medium speed for 3 minutes until the batter becomes smooth and uniform. Fold in 150g white chocolate chunks on slow speed for 15 seconds, just until evenly dispersed.
Panning & Par-Baking: Pour the prepared blondie batter into the lined baking sheet and spread it evenly using an offset palette knife to cover the full surface of the tray. Par-bake the blondie base at 170°C for 12–14 minutes until it is set but not fully baked. The surface should form a slight skin while the centre remains soft. This partial bake is critical, as it prevents the matcha cookie dough from sinking into the blondie base during the final bake.
Matcha Cookie Topping Preparation: While the blondie base is par-baking, prepare the matcha cookie topping. In a planetary mixer fitted with a paddle attachment, combine SwissBake® Matcha Cookie Mix, softened unsalted butter, and water. Mix on slow speed for 1 minute, scrape down the bowl, then mix on medium speed for 3 minutes until a soft, cohesive matcha cookie dough forms.
Layering & Final Bake: Remove the hot par-baked blondie tray from the oven. Carefully flatten pieces of matcha cookie dough in your hands and place them over the hot blondie base. Gently smooth the pieces together with an offset palette knife to form a flat, uniform top layer. Press the remaining 150g white chocolate chunks into the surface of the green matcha cookie layer. Return the tray to the oven and bake at 160°C for 12–15 minutes, until the cookie topping is set and dry to the touch, and a skewer inserted into the centre comes out with moist crumbs.
Cooling, Cutting & Finishing: Allow the baked slab to cool completely in the tray for a minimum of 2 hours. Transfer the cooled slab to the refrigerator for 45 minutes to firm the structure before cutting. Lift the slab out using the parchment paper overhang and cut into uniform 5cm × 5cm squares or 3cm × 10cm rectangular bars. Drizzle the tops with melted white chocolate in a fine zig-zag pattern and allow the drizzle to set before serving or packing.
