Tuesday, November 5, 2013

Salted Caramel Snickerdoodle Blondies

How was your halloweeeeeeennn?  Admittedly I haven't dressed up in years but I still love it.  Like EVERY single twenty-something girl, watching Hocus Pocus and wearing boots is basically my favorite thing ever.  I'm a walking cliche and I don't care who knows it.  But I can tell you a crazy crazy secret?  

I've never actually had a Pumpkin Spice Latte.  I'm such a faker!  I mean, I've tasted one once.  But I've never purchased and consumed an entire PSL.  But the thing is, I do genuinely get excited when it's PSL season (see: walking cliche).  It's really only because it marks the start of my favorite season though.  Not because of the latte itself.  Totally normal guys!  

Anyway let's talk about gooey caramel now.  The gooiest!  These bars.  I die.  I've made them no less than 3 or 4 times in the past because they are practically fool-proof and I don't know anyone who doesn't instantly love them.  Even Eric (the fiance), who is decidedly not a sweets fan and ESPECIALLY not a gooey sweets fan, loved these.  These bars could end wars and foster world peace.  Or they can just make a girl exaggerate.  

Here's the recipe!  

Salted Caramel Snickerdoodle Blondies


  • 2 2/3 cups flours
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups brown sugar
  • 1 cup (2 sticks) butter, at room temperature
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 14 oz bag caramels1/3 cup heavy cream
  • sea salt, for sprinkling
  • 2 tablespoon sugar
  • 2 teaspoons cinnamon
1.  Preheat oven to 350 degrees.  Lightly spray a 9x13 pan with cooking oil and set aside.  
2.  In a medium bowl, whisk the flour, baking soda, salt, 1 teaspoon cinnamon, and nutmeg to combine.  Set aside.  
3.  In a small saucepan over medium heat, melt the caramels and heavy cream, stirring occasionally until fully melted and combine.  Room from heat and allow to cool slightly.   
4.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.  With the mixer on low, add the eggs, one at a time, allow to combine after each addition.  Add the vanilla extract.  With the mixer still on low, slowly begin adding the flour mixture, being sure to scrape the bowl as needed.  When just barely combined, stop mixer.  
5.  Transfer about 2/3's of the mixture to the 9x13 pan.  This mixture will be sticky!  Begin making the bottom layer by creating an even layer across the bottom of the pan.  It may help to use your fingertips and lightly dabble them in cold water to keep from sticking.  When bottom layer is prepared, pour caramel sauce over the mixture, creating an even layer, and leaving about about a 1/2 inch border from the pan.  Sprinkle sea salt on top of the caramel to your desire.  Finally, make the top layer with the remaining dough.  I found it easiest to dot the dough on top of the caramel, trying to create a single layer.  Imperfection is just fine and it's ok if some caramel peaks through.  
6.  In a small bowl, combine the remaining cinnamon and sugar.  Sprinkle in an even layer on top of the bars.  It may seem like a lot but use all of the mixture.  Bake for 25-30 minutes until the bars spring make lightly when touched.  Allow to cool completely before slicing.  


Recipe barely adapted from The Baker Chick

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