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Chocolate Chunk, Caramel and Pecan Blondies

Chocolate Chunk, Caramel and Pecan Blondies

Sis Boom Bah. That sis of mine has done it again. Despite not being able to somersault, throw a ball or ride a bike, Lisa has captured the golden trophy for game-winning blondies. Perfectly moist and chewy, these reverse brownie bars infused with creamy caramel, milk chocolate and crunchy toasted pecans will leave you blind-sided. She may be compromising your tight end but Lisa will make a Superfan out of all of you with these decadent and delicious blondies.

Bite Me Bit

“The 12-step chocoholics program: Never be more than 12 steps away from chocolate.”

-Terry Moore

Ingredients

2 cups flour
½ tsp kosher salt
¼ tsp baking soda
2 cups packed brown sugar
¾ cup butter, softened
2 large eggs
2 tsp vanilla extract

1½ cups pecan halves

Caramel Sauce

1 (14oz) package caramels
½ cup evaporated milk
¼ tsp kosher salt

1 cup milk chocolate chips

Directions

1) Preheat oven to 350°F. Coat a 13x9-inch baking pan with non-stick cooking spray. Line the bottom and sides with parchment paper.

2) In a small bowl, combine flour, salt and baking soda. In an electric mixer, cream together brown sugar and butter until light and fluffy. Beat in eggs and vanilla, adding eggs one at a time until combined. Add flour mixture, mixing on low speed, just until flour disappears. Spread half the batter evenly in the prepared pan. Bake for 8 minutes and let cool slightly while toasting pecans and preparing caramel sauce.

3) For the pecans, spread in a single layer on a baking sheet. Bake at 350°F for 8-10 minutes, tossing once during cooking. Coarsely chop pecans once they're crisp and lightly browned.

4) For the caramel sauce, in a small saucepan, melt caramels and evaporated milk over low heat until smooth, stirring frequently. Stir in ¼ tsp salt and pour caramel sauce over baked blondie layer. Top caramel layer with toasted pecans and chocolate chips. Drop remaining batter by the tablespoon over the pecans and chocolate. You will not be able to spread it, but it will spread while baking. Bake 24-26 minutes until lightly browned on top. Let cool for at least 1 hour before removing from pan.

Yield: 24 squares

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