Side Pannel
Salted caramel blondies
Salted caramel blondies
- Recipe Submitted by Angus on 11/11/2014
Category: Gifts, Holiday, Eggs
Ingredients List
- 1/2 cup (113 grams) room temperature butter
- 1/2 cup (100 grams) brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup (120 grams) all purpose flour
- 1/2 tsp baking soda
- 7 oz Kraft caramel, unwrapped
- 1/4 cup evaporated milk
- pinch of sea salt
- 1/4 cup diced cold butter
- 1/4 cup (50 grams) brown sugar
- 1 egg
- 1/2 cup (60 grams) all purpose flour
- sea salt (optional)
- 4 oz caramels + 2 tbsp evaporated milk (optional)
Directions
Heat the oven to 350F. Line an 11x7" baking pan with parchment paper. Set aside
In a mixing bowl cream 1/2 cup butter with 1/2 cup sugar until light and fluffy. Add 1 egg and vanilla extract. Mix well, scraping the sides of the bowl with a spatula.
Add 1 cup of flour and baking soda. Mix until just combined.
Spread the mixture on the bottom of the prepared baking pan.
Bake in preheated oven for 8 minutes. Remove from the oven without turning it off.
Meanwhile make the filling.
In a small saucepan combine the 7 oz caramel and 1/4 cup evaporated milk. Melt over low heat, stirring constantly.
Pour over the half baked crust.
Sprinkle with sea salt.
To make the top blondie layer place 1/4 cup butter, 1/4 cup sugar, 1 egg and 1/2 cup flour in a food processor and pulse a couple of times.
Crumble it over the caramel layer. This part is a little tricky since the dough is wet and somehow sticky, but with a little patience it will work.
Return the pan to the oven and bake for 20 more minutes.
As soon as you take the blondies out of the oven, sprinkle a pinch of salt on top (optional).
Leave to cool completely in the pan before cutting into
squares.
Serve with more caramel sauce, if preferred.
In a mixing bowl cream 1/2 cup butter with 1/2 cup sugar until light and fluffy. Add 1 egg and vanilla extract. Mix well, scraping the sides of the bowl with a spatula.
Add 1 cup of flour and baking soda. Mix until just combined.
Spread the mixture on the bottom of the prepared baking pan.
Bake in preheated oven for 8 minutes. Remove from the oven without turning it off.
Meanwhile make the filling.
In a small saucepan combine the 7 oz caramel and 1/4 cup evaporated milk. Melt over low heat, stirring constantly.
Pour over the half baked crust.
Sprinkle with sea salt.
To make the top blondie layer place 1/4 cup butter, 1/4 cup sugar, 1 egg and 1/2 cup flour in a food processor and pulse a couple of times.
Crumble it over the caramel layer. This part is a little tricky since the dough is wet and somehow sticky, but with a little patience it will work.
Return the pan to the oven and bake for 20 more minutes.
As soon as you take the blondies out of the oven, sprinkle a pinch of salt on top (optional).
Leave to cool completely in the pan before cutting into
squares.
Serve with more caramel sauce, if preferred.
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