CARAMEL CORN BLONDIES
Imagine what would happen if gooey butterscotch cookies and crunchy Cracker Jack had a love child. Caramel corn blondies are born! These are best served the day they are made for the crunchiest texture, but they are still yummy as the popcorn softens. It shouldn't be a problem though, since they take just minutes to throw together.
Provided by Susan Spungen
Categories Dessert Bake Kid-Friendly Peanut Corn snack snack week Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.
- Whisk brown sugar and 1 cup butter in a large bowl until smooth. Add eggs, one at a time, whisking between additions, until smooth. Whisk in vanilla and salt. Add flour and stir to combine. Gently fold in 1/2 cup peanuts.
- Scrape batter into prepared pan and smooth top, pushing batter to edges. Sprinkle evenly with caramel corn and remaining 1/4 cup peanuts and press down gently.
- Bake blondies until golden brown and firm, 25-30 minutes. Let cool on a wire rack. Lift bar out of pan using parchment overhang and cut into 24 squares.
- Do Ahead
- Bars can be stored in an airtight container at room temperature for up to 3 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
