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.
