BUTTERSCOTCH BLONDIES

Steps:

• Make the blondies: Set rack in center of oven and preheat to 350°F.
• Butter and flour a 9 x 13" baking pan.
• In a small bowl, whisk together the flour, baking powder and salt.
• Beat the butter and brown sugar until light and fluffy, about 3 minutes.
• Add the eggs, 1 at a time, beating well after each addition.
• Beat in the vanilla.
• At low speed, mix in the dry ingredients in 3 additions until just blended.
• Spread the batter evenly in the prepared pan and bake for 35-40 minutes, or until golden and a cake tester comes out clean.
• Cool completely.
• Make the caramel frosting: Spread the pecans on a baking sheet and toast in the oven for about 8 minutes, or until fragrant and brown (it is good to do this when you remove your blondies from the oven, as the oven will already be hot).
• Cool, then chop coarsely.
• In a saucepan, combine the cream, brown sugar, sugar, egg yolks, butter and salt.
• Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens, about 12 minutes; do not boil.
• Strain the mixture into a large bowl, pressing it through a sieve.
• Stir in the vanilla, coconut and pecans and cool completely.
• Spread the frosting evenly over the blondies.
• Cover the pan and refrigerate for 30 minutes.
• Cut into 48 small bars and serve cold or at room temperature.
• These should be refrigerated if not eaten immediately.