Caramel-Crunch Blondies

By Late2Serenity

Ingredients

• BARS
• 1/2 cup (1 stick, 4 ounces) unsalted butter, melted
• 1 cup (7 1/2 ounces) light or dark brown sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups (6 3/8 ounces) All-Purpose Flour
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1 cup (5 1/2 ounces) chopped toffee bits
• 1/2 cup (3 ounces) chocolate chips
• 1 cup (4 ounces) chopped pecans
• 1 cup (1 1/2 ounces) mini-marshmallows
• GLAZE
• 3 tablespoons (1 1/2 ounces) milk or cream
• 1/2 cup (2 ounces) glazing sugar or confectioners' sugar
• 1/2 cup 2 1/2 ounces, 9 to 10 pieces, unwrapped) caramel, melted
• 1/3 cup (2 ounces) pecan brittle crunch or chopped, toasted pecans

Details

Servings 30
Adapted from kingarthurflour.com

Preparation

Step 1

Bars: In a medium-sized mixing bowl, combine the melted butter, sugar and salt. Whisk in the eggs one at a time, beating till smooth. In a separate bowl, whisk together the flour, butter-vanilla and baking powder. Stir this mixture into the wet ingredients, then fold in the chips, nuts, and mini-marshmallows. Spoon the batter into a lightly greased 9 x 13-inch pan, and bake the bars in a preheated 350F oven for 25 to 30 minutes, just until the edges begin to brown.

Glaze: In a small bowl, stir together the milk and sugar until smooth. Stir in the melted chips; heat the glaze briefly if it becomes lumpy. Spread it over the warm bars, and sprinkle with the pecan crunch. Cool completely before cutting.