Caramel-Crunch Blondies

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Caramel-Crunch Blondies

star rating (11) rate this recipe »
Published prior to 2008

These butterscotch-y "blondies" are a nice change from the ubiquitous fudge brownie. You'll find that the marshmallows hold together better through baking if you have some stale ones to use instead of fresh.If you want the bars to be dense and candy-like, just leave the baking powder out.

Bars
1/2 cup (1 stick, 4 ounces) unsalted butter, melted
1 cup (7 1/2 ounces) light or dark brown sugar
1/2 teaspoon salt
2 large eggs
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder*
1 cup (5 1/2 ounces) chopped toffee bits
1/2 cup (3 ounces) chocolate chips
1 cup (4 ounces) chopped pecans
1 cup (1 1/2 ounces) mini-marshmallows

Glaze
3 tablespoons (1 1/2 ounces) milk or cream
1/2 cup (2 ounces) glazing sugar or confectioners' sugar
1/2 cup 2 1/2 ounces, 9 to 10 pieces, unwrapped) caramel, melted
1/3 cup (2 ounces) pecan brittle crunch or chopped, toasted pecans



Bars: In a medium-sized mixing bowl, combine the melted butter, sugar and salt. Whisk in the eggs one at a time, beating till smooth. In a separate bowl, whisk together the flour and baking powder. Stir this mixture into the wet ingredients, add the vanilla, then fold in the chips, toffee, nuts, and mini-marshmallows. Spoon the batter into a lightly greased 9 x 13-inch pan, and bake the bars in a preheated 350°F oven for 25 to 30 minutes, just until the edges begin to brown.

Glaze: In a small bowl, stir together the milk and sugar until smooth. Stir in the melted caramel; heat the glaze briefly if it becomes lumpy. Spread it over the warm bars, and sprinkle with the pecan crunch. Cool completely before cutting. Yield: about 30 bars.

Reviews

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  • star rating 09/14/2014
  • ohdatmo from KAF Community
  • So easy and a very nice blend of chewy/crunchy texture. I used the baking powder, and am pleased with the finished product. Yum!
  • star rating 08/25/2014
  • Cathy from Tucson
  • I followed the recipe as written with the exception of having to substitute carob chips for the chocolate chips due to a fairly recent discovery that I am allergic to chocolate!?! Fantastic is the word. I have had trouble finding acceptable substitutes for my many chocolate recipes, but this one is very good. I did have to leave my marshmallows out in an uncovered bowl for a couple of days to firm up and it worked very well.
  • star rating 08/19/2014
  • katiecook from KAF Community
  • This is an awesome recipe, I did make one change since my family can't eat nuts so I substituted the nuts for toasted coconut, saving a cup for the top! Will soon be a family favorite.
  • star rating 07/20/2013
  • Noelle from Northern Virginia
  • These are really yummy - a definite hit with my husband. I made them without the leavening and loved the dense, chewy texture. My husband was already asking for another pan as soon as he ate the last bar!
  • star rating 03/06/2012
  • sfreshwater from KAF Community
  • I don't know if I'm nuts or what but although the recipe seems to taste great I had a hard time figuring it out. First: I could not find toffee bits or pecan brittle crunch, I found toffee crunch. Second: In the glaze it says to "stir in melted chips" what chips? I figured they meant the caramel since that's the only thing that's melted for the glaze. Further down in the instructions it says to "whisk together flour, butter-vanilla. What is butter-vanilla? The vanilla is mentioned but not butter-vanilla. I'm really not stupid but whoever wrote this recipe needs some guidance on writing a recipe so it can be followed. I see all the comments and wonder how many actually made the recipe and how many are paid reviewers.
    I apologize, there do seem to be a few errors in this recipe and we really appreciate you pointing them out to us. The chips really should be the caramel. I will see to it that things are updated as soon as possible. We do not pay our reviewers. ~Amy
  • star rating 11/16/2011
  • evielam from KAF Community
  • So good - absolutely a great recipe. You should definitely make this... I made it and made it again in less than 2 days...
  • star rating 11/11/2011
  • evielam from KAF Community
  • So good... I didn't think that much of the recipe but it was fantastic and so easy. REALLY GOOD!!! I just made them yesterday and I'm already thinking to make them again since I gave them away at work. They were a hit!
  • star rating 01/28/2011
  • Jeff from Chicago, IL
  • I made this recipe last night for work and it was amazing! I did find it a touch sweet (and that's saying a lot for me as I love sweet foods ), so I might cut down on the brown sugar just a touch. As noted above, you want the edges to turn slightly brown. It's so easy, yet so amazing.
  • star rating 04/17/2010
  • Michele from Jamul CA
  • These Blondies are wrong on soooo many levels. (Make them as soon as you can!)
  • star rating 02/13/2010
  • Katie from North Dakota
  • If you like a nutty flavor this is the bar for you! I'm more of a caramel person, so I wish there would have been more present in this bar recipe. Overall there is a nice rustic nutty flavor to the bars. I used the baking powder and they rose up nicely. Beautiful bars and very rich. I think adding a little expresso powder to the batter would be an interesting combination.
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