It’s pretty clear that I like chocolate here at BoB. It’s my favorite flavor for desserts, and I can’t help but add chocolate chips to things I’m baking that aren’t chocolate. The chocolate is always there, though, but sometimes I’m good and leave it in the pantry.
You can use a lot of different things that aren’t chocolate to make these blondies. In fact, they clean out the pantry well. It’s about chocolate, caramel, butterscotch chips, and cashews. Yes, all of that.You’ll think there’s no way all the good things in these brownies can mix together. It will happen, though. It looks like there will be more toppings than brownie batter, but it works. That also means there’s a lot of good stuff in every bite!
Here are some words of advice. To begin, not every butterscotch chip is the same. I used Guittard because that’s the brand I always have on hand. Make sure you get a good brand that tastes good right out of the bag. Second, make sure that the candy bits are brand new. If not, they might not taste as good and make it harder to eat these blondies.
If you really can’t control your chocolate urges, you can always eat chocolate chips.
Butterscotch Caramel Crunch Blondies Recipe
INGREDIENTS
- 1 & 1/2 cups packed dark brown sugar
- 3/4 cup unsalted butter
- 2 & 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 & 1/2 cups butterscotch chips
- 1 cup caramel bits
- 1 cup toffee bits
- 1 cup coarsely chopped cashews*
INSTRUCTIONS
- Place brown sugar and butter in a small saucepan. Cook over medium heat, stirring frequently, until melted and smooth.
- Transfer to a large mixing bowl and allow to cool to room temperature.
- Preheat oven to 350°. Grease a 9″x 13″ baking pan.
- Whisk together flour, baking powder, and salt. Set aside.
- Add eggs, one at a time, to cooled butter mixture, beating well after each addition. Stir in vanilla.
- Stir in flour mixture. Then, stir in butterscotch, caramel, toffee, and cashews.
- Transfer batter to prepared pan and spread evenly.
- Bake 25 to 30 minutes, or until golden brown.
- Cool in pan on a wire rack before cutting into bars.