Caramel Pecan Blondies Food

PECAN BLONDIES WITH VANILLA CARAMEL

Steps:

• Preheat oven to 350˚. Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan.
• In a large bowl, whisk together brown sugar, melted butter, eggs, vanilla, and salt until smooth; stir in flour and walnuts until combined. Spread batter into prepared pan.
• Baked until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool completely in pan on a wire rack.
• Using excess parchment as handles, remove from pan, and cut into 3-inch squares. Serve with ice cream and Vanilla Caramel.
• In a medium heavy-bottomed saucepan, bring brown sugar, cream, butter, and salt to a boil over medium-high heat, stirring frequently. Reduce heat to a low boil; cook, stirring frequently, for 10 minutes. Remove from heat; stir in vanilla. Let cool for 30 minutes before serving. Refrigerate in an airtight container for up to 1 week.

PECAN BLONDIE CARAMEL CUPS (PILLSBURY)

Steps:

• Heat oven to 350°F Line 16 muffin tins with baking cups.
• Melt butter in med saucepan over low heat. Remove from heat, stir in brown sugar. Add vanilla and egg, mixing well.
• Add flour, baking powder and salt. Blend well. Stir in the chopped nuts then pour batter into the lined muffin tins. Bake for 15-20 min until golden brown.
• Topping: In small saucepan over low heat, melt caramels with the water, stirring constantly.
• Immediately when muffins are out of oven, place chocolate chips evenly into middle of each cupcake. Spoon scant tablespoon of caramel over the chips in each cup. (if caramel starts to thicken, stir in additional water to maintain consistency). Top each with a pecan half. Store in a tightly covered container.