These Blondies are…. Decadent. Divine. and Dangerous. 😉 You won’t want just one. And, as her recipe states, they’re flexible with what you can put into them. I make a great caramelita. These kind of remind me of them except without the oatmeal. I also thought they’d be good using leftover Halloween candybars like in Heidi’s candybar cookies. SO many possibilities with this blondie recipe. I had to include it on my blog for that reason. The purpose of my blog has always been to have it be an external recipe box of nearly all my favorite recipes…. whether they are tried-and-true recipes passed down within our own family, ones I’ve received from others and made my own, ones I tweaked to my preferences from other websites, or even recipes from other bloggers. I so appreciate good food and the time that goes into making a recipe. I always link back to the original recipe and indicate any changes made. With that in mind, here is the recipe for Milky Way Blondies!
2 cups brown sugar, packed
1/2 cup butter, softened
1 Tbsp pure vanilla extract
1 tsp baking powder
1/2 tsp salt
2 cups flour
1/2 cup Caramel Bits (or chop caramel squares into fourths)
3/4 cup mini chocolate chips
15 Fun Size Milky Way Candy Bars, chopped
I used my Bosch for this recipe with the paddles. If using an electric mixer, use a large bowl!
Cream brown sugar and butter. Add eggs and vanilla. Combine and then sift in flour, baking powder, and salt. I mix the flour in only until incorporated. You’ll be mixing it more when you add the caramel bits, chocolate chips, and candy bars. I prefer not to overmix. Add in your bits, chips, and bars!
Spray a 9×13 pan with cooking sprain over anyone… especially someone who LOVES chocolate and caramel! y. If desired, line the pan with parchment and spray with cooking spray. The original recipe calls for foil. Myself, I do not prefer foil when baking these kinds of things. I’m kind of a parchment gal. When using parchment, use one section going long ways in the pan and another section going the width of the pan. Leave some hanging over the edge on all sides. Just be sure to use spray! 😉 Spread the blondie mixture into the pan and bake at 350 degrees for 22-24 minutes. Err on the side of looking not done-ish on these. You don’t want hard, dry blondies on the outer edge. Mine took about 23 minutes. But every oven is different. They will continue to cook and set up as they cool. Cool completely before cutting. I did these bars the night before like I do for my caramelitas and they were perfect to cut with a good, sharp knife. I cut them to get 15 bars.
The result is a delectable dessert that will win over anyone…. especially someone that loves chocolate and caramel! 😉