Caramel Swirl Blondies Food

CARAMEL SWIRL BLONDIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine sugar, butter, eggs, vanilla, nuts and chocolate in large bowl. Mix flour, baking powder and salt. Add to sugar mixture; mix well. Reserve 1 cup batter for later use; spread remaining batter onto bottom of prepared pan.
• Bake 15 min. or until firm. Microwave caramels and milk in microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute. Pour over baked layer in pan; spread to within 1/2 inch of edges.
• Spoon reserved batter over caramel layer; swirl gently with knife. Bake 15 to 18 min. or until center is set. Cool completely. Use foil handles to remove dessert from pan before cutting into bars to serve.

SALTED CARAMEL CHEESECAKE BLONDIES

Steps:

• Preheat the oven to 325 degrees F. Spread the pecans on a baking sheet. Bake until toasted, about 8 minutes. Let cool, then chop.
• Coat a 9-inch square baking dish with cooking spray. Line with parchment paper, leaving an overhang; coat the parchment with cooking spray.
• Make the cheesecake batter: Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in 1 egg and 1/2 teaspoon vanilla until combined; set aside.
• Make the blondie batter: Whisk the flour, baking powder and fine salt in a medium bowl. Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in 3/4 cup pecans.
• Spread half of the blondie batter in the prepared pan. Top with half of the cheesecake batter in spoonfuls. Warm the caramel sauce in the microwave, then drizzle between the spoonfuls of cheesecake batter. Top with the remaining blondie batter, then the remaining cheesecake batter in spoonfuls. Using the tip of a butter knife, gently swirl together to create a marbled effect.
• Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool 10 minutes in the pan, then lift the blondies out of the pan using the parchment and transfer to a rack. Drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the fleur de sel. Refrigerate until completely cooled, about 2 hours. Cut into squares.

BEST EVER SALTED CARAMEL BLONDIES

Steps:

• Preheat oven to 350 degrees. Prepare a parchment paper sling (see notes) for a 13x9 baking pan and spray with non-stick baking spray.
• Whisk flour, baking powder, and salt together in a bowl.
• In a medium bowl, whisk sugar and melted butter together until fully combined. Whisk in the eggs and vanilla.
• Using a rubber spatula, gently fold in the flour mixture.
• Once the mixture is fully combined, fold in the white chocolate chips and set aside.
• Add the caramel bits and heavy cream to a microwave safe bowl. Microwave at 50% power in 30 second increments, stirring after each time, until smooth and fully combined. Allow the caramel mixture to cool slightly- not so much that it becomes thick and hard, but you don't want it piping hot either.
• While the caramel is cooling, scrape the batter into the prepared pan and smooth the top.
• After the caramel has cooled slightly, carefully drizzle it over the batter. Use a knife to create a marbled swirl by running the knife in the opposite direction of the drizzle. (If you drizzled the caramel horizontally, use the knife to make vertical strokes.)
• Bake until the top is shiny and cracked slightly, it should feel slightly firm to the touch (not jiggly), about 30-35 minutes, rotating the pan halfway through baking.
• Immediately after removing from the oven, top with flaky sea salt. (Just a generous pinch across the top.)
• Let the blondies cool in the baking pan for 10 minutes. Remove the blondies from the baking pan and cool completely on a wire rack before cutting into bars.

MISO CARAMEL SWIRLED BROWNED BUTTER BLONDIES

Steps:

• In a heavy bottom saucepan, combine the sugar, water, and corn syrup. Stir to combine and set over medium heat.
• Let the mixture bubble and cook for 8-10 minutes, until it reaches a deep amber color.
• Then remove from the heat and immediately whisk in the heavy cream. It will sputter up, so take care and don't put your face over mixture.
• Then whisk in butter, lemon juice, miso paste, and vanilla extract.
• Let Caramel cool at room temperature for 30 minutes to thicken.
• Preheat the oven to 350 degrees F. Line an d 8 inch square pan with parchment paper. Alternatively, butter the bottom and sides.
• Brown the butter. Over medium high heat, melt the butter. It will foam and sputter. Cook for a few minutes, swirling the pan occasionally to prevent burning. The butter will foam up all at once and release a nutty aroma. Once you get that, swirl vigorously and remove from heat.
• Add the brown sugar to the butter and whisk until combined. Scrape all the brown butter bits up into the mixture. Then put mixture into a heatproof bowl.
• Add the eggs and vanilla and whisk until smooth and glossy.
• Then use a silicon spatula to mix in the flour and salt.
• Then fold in the chocolate chips.
• Smooth batter into the square pan. Then drizzle on half of caramel sauce. Use a sharp knife to swirl it around.
• Then bake for 23-26 minutes.
• Allow to cook about 30 minutes. Then drizzle on more caramel sauce before serving.

CARAMEL SNICKERDOODLE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan., In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack., Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour., Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.

BLACKBERRY BLONDIES WITH CARAMEL ICING

Steps:

• Preheat oven to 350°F
• Sift together flour, baking powder and salt. Set aside.
• In a large bowl combine butter, egg, and sugar until well blended.
• Stir in syrup and flour mixture.
• Add nuts and spread 1/2 dough into 9 inch square pan.
• Mix blackberry jam with lemon rind and lemon juice.
• Drop jam mixture in six places over the dough. Carefully spread the remaining dough on top. With a knife, swirl through the dough in two directions, making a ribbon design.
• Bake for 30 minutes, or until toothpick comes out clean.
• Frost with caramel icing after cooling.
• Heat butter in saucepan until it is a light brown color.
• Remove from heat.
• Add syrup, cream and sugar to the saucepan.
• Mix and frost blondies.