1 cup pumpkin spice Hershey's kisses, roughly chopped (about 28)
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup toffee pieces
11 oz bag caramels, unwrapped
1/3 cup evaporated milk
Instructions
Preheat the oven to 350F. Line a 9x13-inch baking
dish with parchment paper or spray with non-stick
cooking spray.
In a bowl, combine the flour, cinnamon, baking
soda, salt, nutmeg and cloves. In another bowl,
combine the butter, brown sugar and granulated
sugar. Stir in the egg and vanilla, then add in
the pumpkin. Add in the dry ingredients and stir
just until combined. Add in the chopped Hershey’s
Kisses, white chocolate chips, semi-sweet
chocolate chips and toffee pieces. Pour about 2/3
of the mixture into the prepared pan. The mixture
will be fairly thick – use a spatula to spread the
mixture to the edges. Bake in the preheated oven
for 10 minutes.
While the blondies are baking, combine the caramels
and evaporated milk in a small saucepan over medium
heat. Cook, stirring often, until the caramels are
melted and the mixture is smooth.
After the blondies have baked for 10 minutes,
remove and carefully pour the caramel over the
top. Take the remaining dough and drop by
spoonfuls over the top of the caramel. Return the
pan to the oven and let bake an additional 30
minutes, or until cooked through. Let cool
completely before slicing and serving.
Originally Submitted
9/24/2014
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