Caramel-Crunch Blondies

I’m not really a football fan but I always go to a Superbowl party.  For the past several years, the Superbowl party Matt and I have gone to is also a reunion.  The group that gathers all used to work together at a bookstore that is no longer in business.  It’s a great time to catch up with everyone and it’s completely okay that I could care less about the game.  For me, it’s more about visiting and eating the fabulous food everyone brings to share.

I know the Superbowl is tomorrow, but if you are still thinking about what to make for a party, here’s a super dessert you should seriously consider:

 

Caramel-Crunch Blondies
from King Arthur FlourCaramel-CrunchBlondies

Ingredients for the Blondies
1/2 c unsalted butter, melted
1 c light or dark brown sugar
1/2 t salt
2 large eggs
1 1/2 c unbleached all-purpose flour
1 t vanilla extract
1 1/2 t baking powder
1 c chopped toffee bits
1/2 c chocolate chips
1 c chopped pecans
1 c mini-marshmallows

Ingredients for the Glaze
3 T milk or cream
1/2 c powdered sugar
1/2 c (9 to 10 pieces, unwrapped) caramel,  melted
1/3 c pecan brittle crunch or chopped, toasted pecans

What To Do
Preheat oven to 350°F.  Lightly grease a 9″ x 13″ pan.

Blondies: In a medium-sized mixing bowl, combine the melted butter, brown 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 toffee bits, chocolate chips, pecans, and mini-marshmallows. Spoon the batter into the pan, and bake the bars for 25 to 30 minutes, just until the edges begin to brown.

Glaze: In a small bowl, stir together the milk/cream and powdered 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 brittle crunch/chopped toasted pecans. Cool completely before cutting.

My Comments
If you melt your butter in a bowl in the microwave, be sure to put a paper towel or something on top so it doesn’t make a mess.  Or, I sometimes like to put the butter in an oven-safe bowl and put it in the oven while it’s preheating and I’m setting out all the ingredients.  By the time I have everything organized, the butter is melted.

1/2 c butter = 1 stick.

I don’t know what pecan brittle crunch is for the glaze so I just use chopped pecans.

THESE ARE DELICIOUS!!!

 

There’s still plenty of time to make these for tomorrow night but if you already have something planned, I hope you keep these blondies in mind for something else.  No matter when you make them, they will score big.  Haha…I couldn’t resist…

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