Little Bites: Alison Reed of Sugar Magnolia’s Blondies

Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.

This week, Sugar Magnolia’s pastry chef, Alison Reed shares her recipe for Blondies spiked with almonds, shredded coconut, Heath bars, and a double helping of chocolate. Yes, they’re decadent. But don’ t you deserve a little decadence when you’re settling into your couch for an evening of bonding with your DVR?

Click over to CityEats’ Plate website now to get the recipe.

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