Caramel Blondie Bars
- 20 LANCASTER Caramel Soft Cremes, cut and quartered
- 1 tablespoon plus 1 1/4 cups all-purpose flour, divided
- 6 tablespoons butter, room tempterature
- 3/4 cup packed dark brown sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
Preheat your oven to 350 F degrees. Line an 8-inch square baking pan with parchment paper. Spray with non-stick spray to ensure easy removal. Set aside.
Remove the wrappers from caramel candies. Cut each caramel into quarters. Toss the caramel pieces with 1 tablespoon flour to keep the pieces from sticking together.
Beat the butter and brown sugar in a large bowl until fluffy. Add the egg, milk, and vanilla. Beat well.
In a medium bowl, stir together the remaining flour, baking soda and salt. Add the dry mixture to the web mixture. Beat until well blended. Fold in the caramel pieces.
Spread the batter into your prepared baking pan. Using a spatula, ensure the batter is evenly spread in the pan.
Bake for 25 to 30 minutes, or until lightly browned.
Cool in the pan for 15 minutes, then remove and cool completely on a wire rack. Cut into 16 bars.