Make and share this Butterscotch Blondies recipe from Food.com.
Provided by evelynathens
Categories Bar Cookie
Time 1h20m
Yield 48 bars
Number Of Ingredients 16
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.
Nutrition Facts : Calories 147.8, Fat 9.3, SaturatedFat 5.2, Cholesterol 49.8, Sodium 72.2, Carbohydrate 15.4, Fiber 0.4, Sugar 11.9, Protein 1.4
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