Caramello bars have always been one of my favorite candy bars! So when I came across this recipe I thought, let’s do this! Making these blondies was both a good and bad decision. Good, because they were delicious. Bad, because I wanted to eat them all! Luckily I was able to pawn some off…uh I mean give some, to a friend. From what I was told, her family loved them!
These bars are super sweet and tasty! Now, just a warning, they may be too sweet for the average person. I cut an 8×8 pan of blondies into 16 squares and you could probably eat half of one of those and be satisfied. I definitely recommend eating one with a glass of milk nearby. If you love sweet treats, caramel, and white chocolate, then you will love these! Bake it or leave it? Bake it!
Here’s where I found the recipe: http://www.ohbiteit.com/2012/06/caramello-blondies.html
Prep Time: 20 minutes
Cook Time: 40-50 minutes (including melting caramel)
1 Box of yellow cake mix
60 Individually wrapped KRAFT caramels (one bag plus about 10 from another)
1 Cup finely chopped pecans
1/2 Cup white chocolate chips
1/2 Cup melted butter
1/3 Cup evaporated milk
1/2 Cup evaporated milk (additional)
1/4 Cup powdered sugar (only if you want it for dusting the bars)
Caramello candy bars for garnish (optional)
Preheat oven to 350 F
In a medium bowl, combine the cake mix, pecans, butter, white chocolate chips, and 1/3 cup of evaporated milk and mix well.
Spray a 9×9 (or 8×8 in my case) pan with non-stick cooking spray.
Split the dough in half and press one half down into the bottom of the pan. Try to make sure it’s even.
Bake this at 350 F for 8-10 minutes.
While that is baking, melt the caramels in a double boiler with the 1/2 cup of evaporated milk. (If you don’t have a legit double boiler, you can use two pots stacked on top of each other. Or you can use a metal bowl on top of a pot. Just make sure it doesn’t have a plastic bottom.)
Make sure to constantly stir the the caramel to help it melt evenly. Just be patient, it’ll take some time for this part : )
Pour the melted, gooey, delicious caramel onto the bottom blondie layer and set aside.
Take the other half of your dough and press it into a kind of square shape. I put some flour on a rolling mat and rolled it into a square shape. I then just turned the mat upside down over the pan and plopped it on top of the melted caramel. You could also place wax paper under the dough and roll it on that and then just peel if off of the paper and place it on top of the caramel layer.
It’s OK if your dough doesn’t completely cover the caramel layer. It will expand while baking.
Bake at 350 F for about 20 minutes or until it’s lightly golden brown and firm.
Let it cool and then place it in the refrigerator for 1-2 hours to set up.
When ready, you can cut your blondies into squares and dust with powdered sugar and top with a broken up Caramello bar! I only used the powdered sugar and Caramello bar for my picture. I think the blondies are plenty sweet without the added sugar on top : ) But it does look pretty!
Nutrition Facts (Per Serving):
*Courtesy of MyFitnessPal recipe calculator (nutrition facts do not include powdered sugar or Caramello bar for topping)