Caramel Coconut Blondies

By Mirella

Best Recipe Ever Recipe

Ingredients

• Caramel Topping:
• 1/2 cup unsalted butter
• 1 1/4 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1/2 cup sweetened shredded coconut
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 10 caramel candy cubes
• 2 tablespoon water

Details

Servings 4

Preparation

Step 1

Preheat oven to 325 degrees.

In large bowl, beat butter with brown sugar until light and fluffy. Beat in eggs, 1 at a time; beat in vanilla.

Whisk together flour, coconut, baking powder and stir into butter mixture. Spread in parchment paper–lined 8-inch square cake pan.

Bake until cake tester inserted in centre comes out with a few crumbs clinging, about 35 minutes. Let cool in pan on rack.

Caramel Topping:
In small saucepan, melt caramels with water over medium-low heat until smooth. Drizzle over cooled blondies. Refrigerate for 20 minutes.

Make-ahead: Wrap in plastic wrap and store for up to 24 hours.