Monday, September 30, 2013
My last three posts have been main dish items so I thought it was high time for a dessert. These delicious blondies are laced with caramel sauce, chewy caramels, crispy cereal and salty peanuts, then topped with a rich chocolate icing. Yum.
Start by creaming together the butter and sugar. Then add the eggs, caramel sauce,
vanilla and salt and beat on low until fluffy. Gradually add in the flour and baking soda and beat just until well mixed. Fold in the caramel bits,
rice krispies and peanuts.
Spread the batter into a greased cake pan and bake for 28-30 minutes. Let the bars cool.
For the icing, heat the cream to boiling in the microwave, then add the chocolate chips.
Stir well until the chips are melted and the icing is smooth.
Pour the icing over the bars,
and spread evenly. Refrigerate the bars for an hour or so to let the icing set.
Cut into 24 bars and enjoy!
One year ago: Pumpkin Spice Donuts
Two years ago: Teriyaki Pork Tenderloin
Three years ago: Green Beans with Pine Nuts
Four years ago: Banana Coffeecake with Macadamia Nuts and Coconut
Find more great stuff at Mouthwatering Monday, Mop it Up, Mix it Up, Melt in Your Mouth, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.
2 cups brown sugar
1/2 cup butter
1 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
2 cups flour
1/4 cup caramel ice cream topping
3/4 cup caramel bits
3/4 cup chopped peanuts
1 1/2 cups rice krispies
1 cup chocolate chips
1/4 cup whipping cream
Cream the butter and sugar until creamy. Add the eggs, vanilla, caramel topping and salt and beat on low until fluffy.
Slowly add the flour and baking powder to the butter mixture. Fold in the caramel bits, peanuts and rice krispies.
Spread in a greased 9×13 pan and bake at 350 for 28-30 minutes. Cool on a wire rack.
For the icing, bring the whipping cream to a boil in a small saucepan or in the microwave. Remove from the heat and stir in the chocolate chips until melted and creamy. Let cool slightly. Spread on top of the cooled blondies and refrigerate for an hour or two to set up the icing.
Recipe Source: Inside BruCrew Life
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