White Chocolate Caramel Blondies
These are a vanilla lover’s dream. A blondie base, covered in smooth caramel and creamy white chocolate. And then decorated with more white chocolate top. The recipe for that irresistable blondie base is here. Now, you’ll only need half the batter to make this recipe, so the good news is that you’ll have some bonus cookies too.
(Unfortunately, it won’t be easy to halve the recipe; but I swear that this blondie recipe is one of our family’s all time favorite bakery recipes. So, hopefully making two desserts at once isn’t a deal breaker for you.)
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Recipe:
[cooked-sharing]
Prepare the Blondie recipe. Spread the batter into an 8 inch baking pan lined with parchment paper. Bake at 350 for 25 minutes, or until fully cooked. Allow to cool completely.
Pour the caramel sauce on top of the cooled blondie. Chill until the caramel sauce has fully hardened. Once the caramel has set, spread an even layer of white chocolate on top of it.
While the chocolate is still malleable, press individual bricks of white chocolate into the melted white chocolate as a garnish. Allow the chocolate to completely set before serving.
Ingredients
Directions
Prepare the Blondie recipe. Spread the batter into an 8 inch baking pan lined with parchment paper. Bake at 350 for 25 minutes, or until fully cooked. Allow to cool completely.
Pour the caramel sauce on top of the cooled blondie. Chill until the caramel sauce has fully hardened. Once the caramel has set, spread an even layer of white chocolate on top of it.
While the chocolate is still malleable, press individual bricks of white chocolate into the melted white chocolate as a garnish. Allow the chocolate to completely set before serving.
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Thanks to Fit Waffle for the recipe!
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