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Caramel-Crunch Blondies

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Caramel-Crunch Blondies Recipe

These butterscotch-y "blondies" are a nice change from the ubiquitous fudge brownie, since the addition of all the "chunky stuff" makes this pale version more akin to a Rocky Road Bar. You'll find that the marshmallows hold together better through baking if you have some stale ones to use instead of fresh.

At a glance

Prep
Bake
Total
Yield
30 bars

Ingredients

Choose your measure:

bars

  • 1/2 cup (8 tablespoons) unsalted butter, melted
  • 1 cup light or dark brown sugar, packed
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon Vanilla
  • 1 1/2 teaspoons baking powder (See "tips", below.)
  • 1 cup chopped toffee bits
  • 1/2 cup chocolate chips
  • 1 cup chopped pecans
  • 1 cup mini-marshmallows

glaze

  • 3 tablespoons milk or cream
  • 1/2 cup glazing sugar or confectioners' sugar
  • 1/2 cup (14 to 16 pieces, unwrapped) caramel, melted
  • 1/3 cup chopped, toasted pecans

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  2. To make the bars: In a medium-sized mixing bowl, combine the melted butter, sugar and salt.
  3. Whisk in the eggs one at a time, beating until smooth.
  4. In a separate bowl, whisk together the flour and baking powder.
  5. Stir this mixture into the wet ingredients, add the vanilla, then fold in the chips, toffee, nuts, and mini-marshmallows.
  6. Spoon the batter into the pan, and bake the bars for 25 to 30 minutes, just until the edges begin to brown.
  7. To make the glaze: In a small bowl, stir together the milk and sugar until smooth.
  8. Stir in the melted caramel; heat the glaze briefly if it becomes lumpy.
  9. Spread the glaze over the warm bars, and sprinkle with the 1/3 cup toasted pecans.
  10. Cool completely before cutting and serving. Store bars, well wrapped, at room temperature for several days.