Post by Loupy on May 12, 2016 13:47:43 GMT -7
Salted Caramel Butterscotch Blondies
From: Bridget @ bakeat350.blogspot.com/
Just like caramel brownies, these blondies are ooey, gooey, sticky, and sweet. Rich, but not so rich that you can't eat a few in one sitting. You'll want more than one. You bake the blondies part-way, then add on toasted pecans and butterscotch chips. Then comes the melted caramel and a sprinkling of fleur de sel. Oh baby.
Ingredients:
1/2 cup chopped pecans
1 bag Kraft caramel bits
2/3 cup evaporated milk, divided
3/4 cup salted butter, melted
1 box butter cake mix
1 cup butterscotch chips
fleur de sel or other fine sea salt
Instructions:
Preheat oven to 350.
Place the chopped pecans in a skillet over medium heat.
Toast, tossing frequently, for about 5 minutes or until fragrant.
Remove from the pan and set aside.
Over low heat, melt the caramel bits with 1/3 cup evaporated milk.
Set aside.
In a bowl, stir together the cake mix, remaining 1/3 cup evaporated milk, and melted butter.
Use anoffset spatula to spread 1/2 of the batter in an ungreased 9x13" pan.
Bake for 6-8 minutes.
Take the pan out of the oven and sprinkle with the butterscotch chips and toasted pecans.
Pour the melted caramel evenly over the top.
Sprinkle with a few pinches fine sea salt.
Dollop the remaining batter on top.
You'll see some of the caramel peeking through.
Bake for 15-20 minutes more, until done.
Do not overbake, caramel brownies are meant to be ooey gooey.
Cool on a wire rack before cutting.
From: Bridget @ bakeat350.blogspot.com/
Just like caramel brownies, these blondies are ooey, gooey, sticky, and sweet. Rich, but not so rich that you can't eat a few in one sitting. You'll want more than one. You bake the blondies part-way, then add on toasted pecans and butterscotch chips. Then comes the melted caramel and a sprinkling of fleur de sel. Oh baby.
Ingredients:
1/2 cup chopped pecans
1 bag Kraft caramel bits
2/3 cup evaporated milk, divided
3/4 cup salted butter, melted
1 box butter cake mix
1 cup butterscotch chips
fleur de sel or other fine sea salt
Instructions:
Preheat oven to 350.
Place the chopped pecans in a skillet over medium heat.
Toast, tossing frequently, for about 5 minutes or until fragrant.
Remove from the pan and set aside.
Over low heat, melt the caramel bits with 1/3 cup evaporated milk.
Set aside.
In a bowl, stir together the cake mix, remaining 1/3 cup evaporated milk, and melted butter.
Use anoffset spatula to spread 1/2 of the batter in an ungreased 9x13" pan.
Bake for 6-8 minutes.
Take the pan out of the oven and sprinkle with the butterscotch chips and toasted pecans.
Pour the melted caramel evenly over the top.
Sprinkle with a few pinches fine sea salt.
Dollop the remaining batter on top.
You'll see some of the caramel peeking through.
Bake for 15-20 minutes more, until done.
Do not overbake, caramel brownies are meant to be ooey gooey.
Cool on a wire rack before cutting.
