I love making these Caramel Blondies for Sunday book club. They’re easy to make, but they look like they came from a fancy bakery. Just cut them into squares and store in plastic storage containers to bring them along, and drizzle the caramel sauce on top right before serving.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1¾ teaspoons kosher salt
- ½ cup packed light brown sugar
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 12 soft square caramels (about 3.5 ounces), unwrapped
- 1 (14-ounce) jar caramel sauce, plus more for serving, warmed
- Sugar sprinkles, for garnish
How to Make It
- Spray the insert of a 4-quart slow cooker with cooking spray.
- In a medium bowl, combine the flour, baking powder, and ¾ teaspoon of the salt.
- In another medium bowl, mix together the brown sugar and butter until creamy. Stir in the vanilla.
- Mix in about half the flour mixture, followed by half the milk. Continue adding the flour and milk, alternating each and beating well after each addition, until you’ve added all of each. Stir in the caramels.
- Spread the batter evenly over the bottom of the slow cooker.
- Pour the caramel sauce into a microwaveable bowl. Microwave for about 1 minute. Carefully stir the remaining 1 teaspoon of salt into the caramel and then pour the caramel over the blondie mixture into the slow cooker.
- Cover and cook on Low for 2½ to 3 hours.
- Serve with a drizzle of warm caramel sauce and sugar sprinkles.
