If you have an upcoming cookie exchange or you’re just looking for a little something different for your own cookie tray, these gingerbread blondies will fit the bill.  It’s hard to find an aroma or flavor that stirs up more Christmas memories than gingerbread. These pretty bars come together quickly and yield 2 1/2 dozen per pan. That’s hard to beat!

White chocolate can be such a pain to work with. The reason? It’s not real chocolate. White chocolate is a confection of sugar, cocoa butter, and milk solids. It first appeared in the 1930s in Switzerland and was invented by Nestle to use excess cocoa butter.  Nestle introduced it to the United States in 1948.  It burns even easier than real chocolate.  To melt white chocolate, place it in a microwave-safe bowl and cook on high for 1 minute. Stir, return to microwave, and cook on high 1 more minute. Remove and stir until completely melted. I prefer Ghirardelli brand white chocolate chips, I find them the best tasting and easiest to melt.
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