Happy Sunday! Thanksgiving is officially over, as crazy as it seems and we are in the mood for some much needed and may I add much deserved Holiday treats! I’m going to start out by saying I love anything I can dust with powdered sugar. Not only is it delicious of course, but it just automatically makes everything look more delicious!
Is there a better excuse to go over the top with you’r baked goods than during the holidays? I think not. Speaking of over the top, I had to load these up with handfuls of white chocolate chips and swirls of salted caramel sauce. I love having (or attending) holiday baking parties! I’ve gone to some in the past where everyone brings ingredients for their recipe, than we all relax while we bake and at the end everyone exchanges treats and you get to go home with a little bit of everything!
Now that we have our Christmas decorations up, every one is especially in the mood for Holiday treats. We welcomed the 1st of December with a lite dusting of snow and a very windy, gloomy day. Another wonderful reason to bake!
More Holiday Baking Idea’s
Mini Triple Chocolate Cupcakes
White Chocolate Strawberry Cupcakes
Grape & White Chocolate Thumbprint Cookies
Lemon Poppy Seed Sugar Cookies
Preheat oven to 350 degrees F. Line a 8×8 square baking pan with cooking spray and set aside. In a medium bowl, whisk together the flour, baking powder and salt; set aside. In a large mixing bowl combine the cooled, melted butter and the brown sugar. Whisk until dissolved. Add in the eggs and vanilla extract, whisk again to combine. Slowly add in the prepared dry ingredients and mix until fully incorporated. Fold in the white chocolate, reserving a few to sprinkle on top.
For the caramel sauce, pour sugar into a large saucepan, heat over medium-high heat, whisking continuously until the sugar is melted. The sugar should clump at first, but it will eventually melt completely, this can take up to 10 minutes. Once the sugar is melted, stop whisking, allow the sugar to cook until it turns an amber color. The color change can happen quickly, Remove the pan from the heat and add in the cubed butter, whisk until melted and completely combined. Slowly pour in the heavy cream, the mixture will bubble up, keep whisking and slowly pouring in the cream until fully incorporated. Stir in the salt. Allow the caramel to cool slightly before using.
Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour part of the salted caramel sauce into the center of the dough and use a knife or toothpick to swirl it into the dough. Spread the remaining cookie dough on top and smooth out with a spatula. Pour another layer of caramel sauce on top of the dough and swirl it around again, sprinkle the remaining chocolate chips on top.
Bake the Blondies for about 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool the bars on a wire rack to room temperature, then refrigerate for at least 30 minutes to allow the caramel layer to set. Cut into squares and serve. Sprinkle with powdered sugar if desired. Store leftovers in an airtight container at room temperature for up to 4 days.
Salted Caramel & White Chocolate Blondies
Equipment
- 8×8 Baking Pan
Ingredients
For Cookie Dough:
- 1 cup Unsalted butter, melted and slightly cooled
- 2 cups Light brown sugar
- 2 Whole eggs
- 2 tsps Vanilla extract
- 2 cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
For Salted Caramel:
- 1 cup Sugar
- 6 tbsp Salted butter, cubed and room temperature
- 1/2 cup Heavy Cream
- 1 tsp Salt
- 3/4 cup White Chocolate chips
- Powdered sugar, as an optional garnish
Instructions
For the Salted Caramel
- Pour sugar into a large saucepan, heat over medium-high heat, whisking continuously until the sugar is melted. The sugar should clump at first, but it will eventually melt completely, this can take up to 10 minutes
- Once the sugar is melted, stop whisking, allow the sugar to cook until it turns an amber color. The color change can happen quickly, Remove the pan from the heat and add in the cubed butter, whisk until melted and completely combined. Slowly pour in the heavy cream, the mixture will bubble up, keep whisking and slowly pouring in the cream until fully incorporated. Stir in the salt. Allow the caramel to cool slightly before using
For the Blondies:
- Preheat oven to 350 degrees F. Line a 8×8 square baking pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside. In a large mixing bowl combine the cooled, melted butter and the brown sugar. Whisk until dissolved. Add in the eggs and vanilla extract, whisk again to combine. Slowly add in the prepared dry ingredients and mix until fully incorporated. Fold in the white chocolate, reserving a few to sprinkle on top.
- Press half of the dough into the prepared pan, smoothing the top with a spatula. Pour some of the salted caramel sauce onto the center of the dough and use a knife or toothpick to swirl it into the dough. Spread the remaining cookie dough on top and smooth out with a spatula. Pour another layer of caramel sauce on top of the dough and swirl it around again, sprinkle the remaining chocolate chips on top.
- Bake the blondies for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool the bars on a wire rack to room temperature, then refrigerate for at least 30 minutes to allow the caramel layer to set. Cut into squares and serve. Sprinkle with powdered sugar if desired. Store leftovers in an airtight container at room temperature for up to 4 days.