Caramel Filled Blondes

Name: Caramel Filled Blondes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 16 servings Caramel Filled Blondies; 198 grams (about 24) unwrapped caramels; 1 large egg plus 2 tablespoons lightly beaten egg; 237 milliliters all-purpose flour (4.8 ounces); 59 milliliters granulated sugar; 2 Tbsps heavy cream; 237 milliliters packed light-brown sugar; 118 milliliters toasted and chopped pecans; 1 teaspoons salt; 10 Tbsps unsalted butter; 1 teaspoon pure vanilla extract

Need a vegetarian hor d'oeuvre? Caramel Filled Blondes could be a tremendous recipe to try. One serving contains 274 calories, 3g of protein, and 12g of fat. This recipe serves 16. Head to the store and pick up granulated sugar, vanillan extract, light-brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350 degrees. Line an 8 inch square pan with nonstick foil.Melt the butter in a saucepan and cook just until it starts to brown.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Aluminum Foil

Oven

Frying Pan

Remove from heat and let cool slightly.Meanwhile,

Mix the flour, baking powder, and salt together in a separate bowl and set aside.In a mixing bowl, combine both of the sugars, egg, and slightly cooled melted butter. Using a handheld mixer, beat on medium-high until light and fluffy. Beat in vanilla. By hand, stir in the flour mixture until combined. Stir in the pecans.

Ingredients you will need

Baking Powder

Vanilla

Butter

Pecans

All Purpose Flour

Salt

Egg

Equipment you will use

Mixing Bowl

Blender

Pour about half of the batter in the prepared pan (just enough to cover bottom) and bake for 20 minutes.

Equipment you will use

Oven

Frying Pan

Let cool completely.While bottom layer is baking and cooling, spread remaining batter on a piece of foil and using a rubber scraper or spatula, shape it into an 7 ½ inch square just about big enough to fit in the pan.

Ingredients you will need

Spread

Equipment you will use

Baking Spatula

Spatula

Aluminum Foil

Frying Pan

Put the square of batter on a flat surface in the freezer for about an hour or until it is solid enough for you to peel off the foil. This should take about the same amount of time it took you to bake and cool the first layer.Now make the caramel filling. In a microwave-safe glass measuring cup or bowl, combine the caramels and cream.

Ingredients you will need

Caramel

Cream

Equipment you will use

Measuring Cup

Microwave

Oven

Bowl

Aluminum Foil

Heat on high for 30 seconds. Stir well. Repeat, stirring every 20 seconds, until melted and smooth. Alternatively, you can do this in a saucepan set over medium-low heat.

Equipment you will use

Sauce Pan

Pour melted caramel mixture over cooled base.

Ingredients you will need

Caramel

Base

Remove your square of almost-frozen batter from the freezer, peel away the foil and carefully lay it on top of the caramel.

Ingredients you will need

Caramel

Equipment you will use

Aluminum Foil

Let sit for an hour or long enough for the frozen top batter to come to room temperature.Preheat the oven and bake for 30 to 35 minutes or until top is fully cooked.

Equipment you will use

Oven

Let cool completely, then chill. Lift from pan and cut into squares.

Equipment you will use

Frying Pan