Heat oven to 350 degrees. Line an 8x8 inch pan with nonstick
aluminum foil; coat with non stick cooking spray.
Combine flour, baking powder and salt.
In a large bowl, beat butter and sugar with an electric mixer until
fluffy. Working in batches, beat flour mixture into butter mixture,
alternating with 1 egg at a time, mixing well between additions. Beat
in vanilla. Spread batter in prepared pan.
In a medium nonstick saucepan, cook caramels and heavy cream over
medium-low until melted, about 10 minutes (took a lot longer to melt)
Remove from heat; stir in sea salt.
Pour caramel over batter. With a small knife, swirl caramel into batter
as much as possible. Smooth top. Sprinkle with a pinch of sea salt.
Bake 40 minutes, until a toothpick inserted in center comes out
clean.
Cool 30 minutes in pan on wire rack, then run a knife around edge of
blondie. Use foil to lift blondie onto rack to cool completely. Carefully
peel away foil. Cut into 36 bites.
Serving
Suggestions
Took long time to prepare and then to cool
Originally Submitted
11/30/2018
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