Gingersnap and White Chocolate Blondies

Directions

1. Heat the oven to 350 degrees. Spray a 13x9-inch pan with nonstick spray.
2. In a medium bowl, stir together the flour, ginger, cinnamon, cloves, baking powder, baking soda and salt. Set aside.
3. In a large bowl, beat the sugars, butter, sour cream and eggs on medium speed for 1 minute or until smooth. Gradually beat in the flour mixture on low speed until smooth and well mixed. Stir in the hazelnuts and 1/2 cup white baking chips.
4. Spread the batter in the pan. Bake for 25 to 30 minutes or until the edges of the blondies pull away from the sides of the pan and the top is dry. Cool on a wire rack.
5. In a small microwavable bowl, heat the remaining 1/4 cup baking chips and the vegetable oil at 70% power for 1 minute and then stir. Continue microwaving at 70% power in 15 second intervals, stirring until smooth. Drizzle over the blondies. Cut into 6 rows x 4 rows.