Caramel Blondies with Crunch Bars
There’s something undeniably delightful about blondies. They are the softer, more caramel-like cousin of brownies, and when you add in the sweet and crunchy goodness of Crunch Bars along with luscious caramel, you get a dessert that is simply irresistible. These Caramel Blondies with Crunch Bars are perfect for any occasion—be it a casual family gathering or a festive celebration. With a rich, buttery flavor and the delightful crunch of candy bars, this recipe will quickly become a favorite in your baking repertoire.
Why I Love This Recipe
What truly sets these Caramel Blondies with Crunch Bars apart is their unique combination of textures and flavors. The chewy blondie base, infused with rich brown sugar, pairs perfectly with the gooey caramel pieces and the satisfying crunch from the candy bars. Each bite offers a delightful contrast that keeps you coming back for more. Plus, they are incredibly simple to make! With just a few pantry staples and minimal prep time, you can whip up a batch of these mouthwatering treats that are sure to impress.
What Goes In
To create these delicious Caramel Blondies with Crunch Bars, you’ll need the following ingredients:
- 2 cups (400g) brown sugar – for that rich, caramel-like sweetness
- 1 cup (113g) unsalted butter, softened – adds moisture and richness
- 2 large eggs – for binding the ingredients together
- 1 tablespoon vanilla extract – enhances the overall flavor
- 1 teaspoon baking powder – helps the blondies rise
- 1/2 teaspoon salt – balances the sweetness
- 2 cups (248g) all-purpose flour – the base of our blondies
- 2 cups chopped Crunch Bars (about 18 minis, divided) – for that signature crunch and chocolatey flavor
- 15 caramel squares (such as Kraft, unwrapped and quartered) – adds gooey caramel goodness
Setup & Equipment
Before you start baking, make sure you have the following equipment ready:
- 9×13-inch baking pan – for baking the blondies
- Mixing bowls – for combining your ingredients
- Whisk or electric mixer – for creaming the butter and sugar
- Rubber spatula – for folding in the flour and candy
- Parchment paper – optional, but helps with easy removal and cleanup
Caramel Blondies with Crunch Bars Made Stepwise
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your blondies bake evenly.
Step 2: Prepare the Baking Pan
Grease your 9×13-inch baking pan or line it with parchment paper for easy removal later.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and brown sugar. Use an electric mixer or whisk to cream them together until the mixture is light and fluffy.
Step 4: Add the Eggs and Vanilla
Crack in the two large eggs, followed by the tablespoon of vanilla extract. Mix until everything is well combined.
Step 5: Incorporate the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 6: Fold in the Crunch Bars and Caramel
Gently fold in the chopped Crunch Bars and quartered caramel squares, reserving some of the Crunch Bars for topping if desired.
Step 7: Pour the Batter into the Pan
Spread the batter evenly into your prepared baking pan, smoothing out the top with a spatula.
Step 8: Bake
Place the pan in the preheated oven and bake for about 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Step 9: Cool and Cut
Remove the blondies from the oven and let them cool in the pan for about 10 minutes. Then, lift them out (if using parchment) and allow to cool completely on a wire rack before cutting into squares.
Year-Round Variations
There are so many ways to customize your Caramel Blondies with Crunch Bars! Here are a few ideas:
- Add chopped nuts like walnuts or pecans for extra crunch.
- Incorporate chocolate chips for a double dose of sweetness.
- Swap out the Crunch Bars for Reese’s Pieces or M&M’s for a colorful twist.
- Drizzle with melted chocolate or caramel sauce before serving for an extra indulgent touch.
What Could Go Wrong
While this recipe is straightforward, here are a few common pitfalls to avoid:
- Overmixing the batter can lead to dense blondies. Mix just until combined.
- Using cold butter instead of softened butter can affect the texture. Make sure your butter is at room temperature.
- Baking for too long can dry out the blondies. Keep an eye on them and use the toothpick test for doneness.
- Not letting them cool before cutting can result in messy slices. Patience is key!
Storage & Reheat Guide
To keep your Caramel Blondies with Crunch Bars fresh and delicious:
Store them in an airtight container at room temperature for up to 4 days. If you want to keep them longer, you can refrigerate them for up to a week. For longer storage, freeze the blondies in a freezer-safe container or wrap them tightly in plastic wrap for up to 3 months. To reheat, simply warm them in the microwave for a few seconds or enjoy them cold for a delightful treat!
Your Questions, Answered
Can I use light brown sugar instead of dark brown sugar?
Yes, you can! Light brown sugar will give your blondies a slightly milder flavor, but they will still be delicious.
What can I substitute for the Crunch Bars?
You can use any chocolate candy bar you like! Options such as Snickers, Twix, or even chopped up Oreos can add a fun twist to the recipe.
Can I make these blondies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these blondies gluten-free. Just ensure all your other ingredients are also gluten-free.
How do I know when the blondies are done baking?
Check for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If it comes out wet, give them a few more minutes in the oven.
Make It Tonight
Now that you have all the details, it’s time to get baking! These Caramel Blondies with Crunch Bars are not only easy to make, but they also deliver a delightful combination of flavors and textures that everyone will love. Gather your ingredients and let the sweet aroma fill your kitchen. Trust me; once you try these blondies, you’ll find it hard to resist sharing them—or maybe you won’t want to! Enjoy your baking adventure!
Caramel Blondies with Crunch Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your blondies bake evenly.
- Grease your 9x13-inch baking pan or line it with parchment paper for easy removal later.
- In a large mixing bowl, combine the softened unsalted butter and brown sugar. Use an electric mixer or whisk to cream them together until the mixture is light and fluffy.
- Crack in the two large eggs, followed by the tablespoon of vanilla extract. Mix until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chopped Crunch Bars and quartered caramel squares, reserving some of the Crunch Bars for topping if desired.
- Spread the batter evenly into your prepared baking pan, smoothing out the top with a spatula.
- Place the pan in the preheated oven and bake for about 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Remove the blondies from the oven and let them cool in the pan for about 10 minutes. Then, lift them out (if using parchment) and allow to cool completely on a wire rack before cutting into squares.
Notes
- Store in an airtight container at room temperature for up to 4 days.
- Refrigerate for up to a week for longer freshness.
- Freeze for up to 3 months in a freezer-safe container.
