Satisfying my deep love for caramel

these caramel blondies are everything and more!

Using a store bought canned caramel

or my thick vegan caramel recipe these caramel blondies are sure to disappear fast!

the trick to getting the caramel to stay put in the middle

is simply baking this one in stages
check out this step by step and read the instructions below before beginning!

Not sponsored by any product or company below

Notes for Success

Store bought coconut caramel topping is one way to make this recipe much easier but if you cannot find this go ahead and prepare my thick caramel recipe one day ahead of time

In these photos I used an 8″ x 8″ pan but I a 9″ x 9″ pan will also work

Caramel Blondies

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Prep Time 10

Cook Time 50

Total Time 1

Servings

Ingredients

For the Blondies

½ cup Vegan Butter 113g
½ cup Granulated Sugar 100g
½ cup Light Brown Sugar 100g
¼ teaspoon Salt
1½ teaspoons Vanilla Extract
2 Tbs Plant Milk 30ml
1¾ cups All Purpose Flour 220g
¾ teaspoon Baking Soda
⅛ teaspoon Baking Powder
1 cup Vegan Chocolate Chips 150g

For the Caramel

1 Recipe Vegan Caramel
OR
6 ounces Canned Caramel Topping

Instructions

First prepare the vegan caramel if you are making it rather than buying it, follow the instructions on the link above for the "super thick recipe"
Now make the blondie dough by creaming the vegan butter & both sugars until light & fluffy. About 3 -5 minutes
Stop the mixer every so often to scrape the sides & bottom of the bowl.
Add the vanilla extract to the room temperature plant milk then slowly drizzle it into the creamed mixture until it is all incorporated
Sift the flour, baking soda, baking powder & salt together, then add to the mixer all at once & mix on low speed just until combined. Do not over mix
Add in the chocolate chips mix to combine well
Now preheat the oven to 350 ℉ & line a 8" x 8" baking pan with parchment paper then scoop the dough with a 2 ounce cookie scoop lining up 9 same sized balls of dough as shown in the picture collage above this recipe
Bake for 13 minutes or until the dough is starting to get golden browned but not fully baked, just enough so that when you spread the caramel over top it does not disturb the dough too much
Remove the pan from the oven & carefully spread the caramel over top
Now flatten out the rest of the dough & carefully place it on top of the caramel
Place the pan back in the oven for another 35-40 minutes or when the blondies are golden browned & fully baked, no raw dough when you gently pull a piece away from the center
Cool in the pan then remove the entire blondie bar onto a cutting board & cut into portions

Notes

Storage Caramel Blondies can be stored at room temperature in an airtight container for up to 3 days for longer storage refrigerate for up to 7 days

Tried this recipe?Let us know how it was!