Caramel Cashew Blondies Recipes

CARAMEL CASHEW BLONDIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in 1 teaspoon of the vanilla and the eggs until well blended. Stir in flour, baking powder and salt until blended. Spread in pan. Bake 25 to 30 minutes or until set.
• Meanwhile, in 2-quart saucepan, melt caramels with whipping cream over medium-low heat, stirring frequently, until melted and smooth. Stir in remaining 1 teaspoon vanilla and the cashews. Pour evenly over bars. Cool completely in pan on cooling rack, about 3 hours. Use foil to lift out of pan. Cut into 6 rows by 4 rows.

BEST EVER SALTED CARAMEL BLONDIES

Steps:

• Preheat oven to 350 degrees. Prepare a parchment paper sling (see notes) for a 13x9 baking pan and spray with non-stick baking spray.
• Whisk flour, baking powder, and salt together in a bowl.
• In a medium bowl, whisk sugar and melted butter together until fully combined. Whisk in the eggs and vanilla.
• Using a rubber spatula, gently fold in the flour mixture.
• Once the mixture is fully combined, fold in the white chocolate chips and set aside.
• Add the caramel bits and heavy cream to a microwave safe bowl. Microwave at 50% power in 30 second increments, stirring after each time, until smooth and fully combined. Allow the caramel mixture to cool slightly- not so much that it becomes thick and hard, but you don't want it piping hot either.
• While the caramel is cooling, scrape the batter into the prepared pan and smooth the top.
• After the caramel has cooled slightly, carefully drizzle it over the batter. Use a knife to create a marbled swirl by running the knife in the opposite direction of the drizzle. (If you drizzled the caramel horizontally, use the knife to make vertical strokes.)
• Bake until the top is shiny and cracked slightly, it should feel slightly firm to the touch (not jiggly), about 30-35 minutes, rotating the pan halfway through baking.
• Immediately after removing from the oven, top with flaky sea salt. (Just a generous pinch across the top.)
• Let the blondies cool in the baking pan for 10 minutes. Remove the blondies from the baking pan and cool completely on a wire rack before cutting into bars.

CASHEW-CARAMEL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1/3 cup of the chopped cashews and the chopped candy bar. Spread in pan. Sprinkle remaining 1/3 cup cashews evenly over batter.
• Bake 28 to 33 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.