Dulce de Leche Blondies
Makes about 3 dozen bars
|2||cups all-purpose flour|
|1||teaspoon baking soda|
|1||cup (2 sticks) butter, softened|
|1||cup firmly packed brown sugar|
|1||(14-ounce) package caramels|
|1/2||cup evaporated milk|
- Preheat oven to 350°F. Grease 13X9-inch baking pan. Sift flour, baking soda and salt into medium bowl; set aside.
- Beat butter and brown sugar in large bowl with electric mixer until creamy. Add eggs and vanilla; beat until smooth. Gradually stir in flour mixture. Spread half of batter in prepared pan. Bake about 8 minutes; cool 5 minutes on wire rack.
- Meanwhile, melt caramels with evaporated milk in nonstick saucepan over very low heat; reserve 2 tablespoons. Pour remaining caramel mixture over baked bottom layer. Drop tablespoonfuls of remaining batter over caramel layer; swirl slightly with knife.
- Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into squares. Reheat reserved caramel, if necessary; drizzle over bars.
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