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Sarah's Signature Blondies More Recipes Like This


Ingredients: Metric Units
2 1/4 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 3/4 c brown sugar
3/4 c (1 1/2 sticks) unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 c hazelnuts, toasted and chopped
Chocolate Layer:
1-2 c (a 6 - 12 oz. bag) chocolate chips
Caramel Layer:
10 oz. caramels (those little square guys - unwrapping, unwrapping, unwrapping!)
1/2 c. evaporated milk
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 15x10 inch jelly-roll pan.
Sift dry ingredients: flour, baking powder, and salt into a small bowl.
In a saucepan, melt butter and brown sugar (make sure the measuring cup is packed full) over low heat. Set aside to cool.
Once the butter-sugar mixture has cooled, in a mixing bowl combine it with eggs and vanilla extract. Gradually add flour mixture. Set aside.
In a small saucepan, combine unwrapped caramels with evaporated milk. Over low heat, stir until smooth. Set aside to cool.
Press half the dough into the jelly-roll pan. Bake 6 minutes.
Sprinkle chips and hazelnuts over surface of dough. What kind of chips you ask? Dark chocolate? Milk Chocolate? Swirly ones? White ones? Whichever thrills you to the marrow...but the dark ones do add a nice contrast...
Pour caramel mixture over top of nuts and chips. Swirl together.
Add remaining dough over caramel mixture.
Bake 18-20 more minutes, or until firm. Cool on wire rack.
Refrigerate 1 hour, then cut into bars. Make them small bars, this is really rich.
As Sarah says, it's not healthful, it's not good for anyone's teeth and probably lethal to diabetics - but it's great for giving your kids a sugar high that will have them bouncing off the walls for a good hour.
And that, my friends, is how you retain the title of Coolest Aunt.
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