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Creamy Caramel Blondies Easy Everyday Slow Cooker Recipes Joy Makin' Mamas Review
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Creamy Caramel Blondies, page 346, desserts, kid-fav

Makes 4 to 6 servings My son, Jack, and I are caramel and butterscotch fanatics! Blondies are often described as brownies without chocolate, which I find silly: blondies have their own unique, delicious personality. While brownies depend on chocolate for their flavor, with blondies it’s all about the brown sugar. This tasty dessert combines a cake top over a creamy caramel sauce. Be sure to serve with a big scoop of vanilla ice cream. • 4- to 5-quart slow cooker
Author Meghan Gray

Ingredients

  • 1 cup all-purpose flour 250 mL
  • 1 tsp baking powder 5 mL
  • 1/2 tsp salt 2 mL
  • 1 cup packed brown sugar divided 250 mL
  • 1/4 cup butter softened 60 mL
  • 1 tsp vanilla extract 5 mL
  • 1/2 cup milk 125 mL
  • 1/2 cup soft caramels wrappers removed 125 mL
  • 1 cup boiling water 250 mL

Instructions

  1. In a bowl, combine flour, baking powder and salt.
  2. In another bowl, using an electric mixer, beat half the brown sugar and butter until creamy.
  3. Stir in vanilla. Add flour mixture alternately with milk, making three additions of each and beating well after each addition. Stir in caramels. Spread batter evenly in slow cooker stoneware.
  4. In a glass measuring cup, combine the remaining brown sugar and boiling water, stirring until sugar is dissolved. Pour evenly over batter.
  5. Cover and cook on High for 21?2 to 3 hours or until a toothpick inserted in the center comes
  6. out clean.

Recipe Notes

Tip: It is best to use individually wrapped soft caramels, but you can substitute 1/2 cup (125 mL) butterscotch chips.

Courtesy of Easy Everyday Slow Cooker Recipes by Donna-Marie Pye, 2014 © www.robertrose.ca

Reprinted with publisher permission.