Salted Caramel Blondies


I’ve been on a chocolate and caramel kick recently so I jumped at the opportunity to make Emily’s, of Life on Food, Salted Caramel Chocolate Chip Cookie Bars for this month’s Secret Recipe Club reveal. I had a huge block of chocolate and an extra jar of fleur de sel caramel sauce that was itching to be used up so it was just meant to be.

The hardest part about these bars is pressing the cookie dough-like filling into all of the crevices of the pan. I found that if I took balls of dough and didn’t press too hard, I was able to fill most of the spots in one round. That being said, this was a super easy and great recipe. Everyone in my office loved them, marketed as Salted Caramel Blondies.

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Salted Caramel Blondies Recipe

By nicole Published: November 23, 2015

  • Yield: 16 Servings
  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 50 mins

From Life on Food



  1. Preheat the oven to 350° F.
  2. Grease and flour an 9 x 13 x 2-inch baking pan.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla. Add the eggs, one at a time, and mix well, scraping down the bowl after each addition.
  4. In a small bowl, sift together the flour, baking soda, and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold in the chocolate chips with a rubber spatula.
  5. Microwave salted caramel until the consistency is runny but not liquid, about 15 to 30 seconds depending the power of your microwave.
  6.  Spread the ½ of the batter into the prepared pan and smooth the top. Pour caramel on top of first layer and smooth over cookie dough. Top with remaining ½ of the dough.
  7. Bake for 30 minutes, until a toothpick comes out clean. Be careful not to over bake. The toothpick may have melted chocolate on it but shouldn’t have wet batter. Cool completely in the pan and cut into bars.

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