Prepare to embark on a mouthwatering journey that will transform your dessert game forever! These Salted Caramel Butterscotch Blondie Bars are not just a treat—they're a decadent experience that combines the rich, buttery goodness of blondies with the irresistible allure of salted caramel and butterscotch. Imagine sinking your teeth into a perfectly golden, soft bar that delivers a symphony of sweet and salty flavors in every single bite. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to elevate your dessert repertoire and make you the star of any gathering.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butterscotch chips
- 1/4 cup salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter completely. Allow it to cool slightly for 2-3 minutes.
- Add brown sugar to the melted butter and whisk vigorously until well combined and slightly smooth.
- Crack the eggs into the butter-sugar mixture one at a time, mixing thoroughly after each addition to create a smooth, homogeneous batter.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix to maintain a tender texture.
- Fold in butterscotch chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Drizzle salted caramel sauce over the top of the batter, using a knife to create swirl patterns.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for about 1 hour.
- Use the parchment paper overhang to lift the blondies out of the pan, then cut into 16 even bars.
- For best flavor, let the bars sit at room temperature for an additional 30 minutes before serving to allow flavors to meld.
Tips
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the blondies tender and soft.
- Parchment Paper Trick: The overhanging parchment paper makes removing and cutting the bars incredibly easy and mess-free.
- Caramel Swirl Technique: For beautiful caramel swirls, drizzle the salted caramel sauce in a zigzag pattern and use a knife to create artistic marbling.
- Cooling is Crucial: Allow the bars to cool completely before cutting to ensure clean, neat slices.
- Storage Tip: These bars can be stored in an airtight container at room temperature for up to 5 days, making them perfect for make-ahead desserts.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 65mg
