Butterscotch Caramel Crunch Blondies

It doesn’t take much perusing here at BoB to see that I have a soft spot for chocolate. It’s my go-to flavor for desserts, and I usually can’t resist tossing some chocolate chips into non-chocolate things I’m baking. But, I do manage to show some restraint sometimes and leave the chocolate in the pantry.

These blondies are an excellent use of all kinds of things that aren’t chocolate. In fact, they’re a good pantry-cleaner. We’re talking butterscotch chips, caramel, cashews, and toffee. Yep, all of that.

Butterscotch Caramel Crunch Blondies are pack with so much good stuff. They're sweet, nutty, crunchy, and irresistible!

In fact, there is so much good stuff in these blondies that you’ll think there’s no way it’s all going to mix together. But, it will. There will seemingly be more add-ins than actual blondie batter, but it works. And, it means that there’s plenty of good stuff in every single bite!

A couple of words of advice. First, not all butterscotch chips are created equally. I used Guittard, which is the brand I usually keep on-hand. Just be sure to get a quality brand that tastes good straight from the bag. Second, make sure your caramel bits are fresh. Otherwise, they may be less delicious and more obstacle when eating these blondies.

Of course, if you can’t tame your chocolate craving, chocolate chips are always an option.

Butterscotch Caramel Crunch Blondies

Prep Time: 25 minutes

Cook Time: 35 minutes

Yield: 24 2-inch bars

Butterscotch Caramel Crunch Blondies

Ingredients

  • 1 & 1/2 cups packed dark brown sugar
  • 3/4 cup unsalted butter
  • 2 & 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 & 1/2 cups butterscotch chips
  • 1 cup caramel bits
  • 1 cup toffee bits
  • 1 cup coarsely chopped cashews*

Instructions

Place brown sugar and butter in a small saucepan. Cook over medium heat, stirring frequently, until melted and smooth.

Transfer to a large mixing bowl and allow to cool to room temperature.

Preheat oven to 350°. Grease a 9"x 13" baking pan.

Whisk together flour, baking powder, and salt. Set aside.

Add eggs, one at a time, to cooled butter mixture, beating well after each addition. Stir in vanilla.

Stir in flour mixture. Then, stir in butterscotch, caramel, toffee, and cashews.

Transfer batter to prepared pan and spread evenly.

Bake 25 to 30 minutes, or until golden brown.

Cool in pan on a wire rack before cutting into bars.

Notes

*If you're using salted cashews, you may want to decrease the salt in the recipe. Or, just go with it for a nice sweet & salty treat.

Recipe slightly adapted from BHG.

http://www.bakeorbreak.com/2014/06/butterscotch-caramel-crunch-blondies/

15 Comments

  1. Those look so dense and amazing I cannot handle it.

  2. Tracy | Pale Yellow June 3, 2014 Reply

    Caramel, toffee, and cashews, yummy!

  3. I like my butterscotch paired with chocolate, but all the other yummies in these blondies may just convince me otherwise!

  4. Oh wow, that sounds awesome! Love all of the flavors in here–butterscotch and caramel are two of my favorites! :)

  5. You know what? This is one recipe where I would not miss chocolate! They look so buttery and caramel-y and just perfect!

  6. marcie June 4, 2014 Reply

    I normally gravitate towards chocolate desserts, but I wouldn’t miss it here at all! This flavor combination sounds so delicious with the butterscotch and caramel bits, and the cashews and toffee must give these such a nice crunch. YUM!

  7. Dani June 5, 2014 Reply

    I am paying a lot for those in shops, didn’t how to make them at home up till now – thanks!

  8. These look fantastic – love the use of butterscotch chips!

  9. Linda June 6, 2014 Reply

    Already got someone wanting this one baked for next week. Looks amazing!! Can’t wait to try it!!

  10. Joanne June 7, 2014 Reply

    I normally can’t stand butterscotch chips because they taste too chemical to me, but I must try to find those Guittard ones! I love their regular chocolate. These blondies are a dream!

  11. Jess @ Sweet Menu June 9, 2014 Reply

    Oh I just love butterscotch, these look so gooey and delicious!

  12. Linda June 11, 2014 Reply

    I like the Guittard ones best too but harder to find. I just made these and took part to work (part will go to another group–makes a nice quantity!) and they were declared “wonderful!”. Thanks for another keeper recipe!

  13. tahnycooks July 1, 2014 Reply

    I am clueless on how I missed these when they were first posted! Butterscotch! Hello!? My favorite! Totally, making these ASAP! I will send you the IG pic when I get them done! ;)

  14. Constance September 1, 2014 Reply

    What are caramel bits and where do I find them?

    • Author
      Jennifer McHenry September 2, 2014 Reply

      Hi, Constance. Caramel bits are just what you’d think – little bits of caramel. I usually find them with chocolate chips and other baking ingredients. Or, you can substitute soft caramels. I would recommend cutting them into small pieces.

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