Caramel Toffee Blondies Food

TOFFEE BLONDIES RECIPE

Steps:

• Preheat oven to 350°F. Line a 9x13" pan with foil and spray with cooking spray.
• Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix. Stir in 1/2 cup of the chopped Skor bars (2 candy bars).
• Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Press remaining chopped Skor bars evenly on top of dough.
• Bake for 24-26 minutes. Be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool. Cool completely before slicing into squares.

CARAMEL TOFFEE BLONDIES

Steps:

• Heat oven to 350°F. Line a 9×13-inch baking pan with aluminum foil leaving excess foil hang over the sides for easy removal. Lightly grease bottom and sides of foil; set aside.
• In large bowl, melt butter in microwave on high at 30 second intervals. Stop microwave when 75% of butter has melted. Stir and set aside to slightly cool.
• Mix in sugars, whole eggs plus egg yolks and vanilla until just combined. Whisk in flour, baking powder, baking soda and salt.
• Separate 2 cups of blondie batter into a small bowl and stir in 6 oz. of toffee chips. Pour this batter evenly into baking pan. Bake for 15 minutes.
• Meanwhile, place caramels into a small bowl with heavy cream and melt in microwave on HIGH at 30 second intervals stirring in between each interval. May take up to 3 minutes for caramels to completely melt. Pour over toffee-blondie crust.
• Gently blot the remaining blondie batter over the caramel sauce. An angled spatula may be needed to evenly spread batter. Sprinkle remaining 2 oz. of toffee chips over the batter.
• Continue to bake for an additional 35-45 minutes until top is golden brown and toothpick inserted in center comes out clean.
• Remove from oven and allow to cool to room temperature before cutting into squares. ENJOY!

CLASSIC BLONDIES

Steps:

• Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.

TOFFEE BLONDIES WITH WHISKEY-CARAMEL SAUCE

Steps:

• To make caramel sauce, in 1-quart saucepan, mix sugar, 1/3 cup water and the lemon juice. Heat over medium-high heat until bubbles form and mixture is simmering. DO NOT STIR but occasionally lift saucepan from heat and very gently swirl mixture while sugar is heating. In about 10 minutes, sugar will start to caramelize; resist the urge to stir. Simmer until mixture is a rich, dark amber color. Remove from heat.
• Immediately, and very carefully, stir in whiskey. Add whipping cream; stir to combine. Cook over medium-low heat about 10 minutes, stirring constantly, until mixture thickens. Remove from heat; set aside.
• To make blondies, heat oven to 350°F if using glass baking dish or shiny metal pan (325°F for dark or nonstick metal pan). Spray bottom only of 13x9-inch baking dish or pan with cooking spray.
• In large bowl, stir together cake mix, butter, 2 tablespoons water and the eggs. Stir in toffee bits. Spread mixture evenly in baking dish. Carefully drizzle about one-third of the caramel sauce evenly over top of mixture.
• Bake 20 to 25 minutes or until edges are golden brown. Cool completely, about 1 hour.
• Drizzle another one-third of the caramel sauce over bars; set aside remaining one-third of sauce for a later use. Let bars stand about 30 minutes or until caramel is set.
• Cut bars into 6 rows by 2 rows; then cut each bar diagonally in half to form triangles.