Friday, 14 October 2016

Caramel Pumpkin Blondies

An incredibly delicious fall dessert combining pumpkin, caramel, and chocolate chips! They are so gooey. Thank you Real Housemoms



¾ cups Butter, Softened
1 cup Packed Brown Sugar
2 whole Eggs
1 tea
spoon Vanilla Extract
1 cup Pumpkin Puree
1 teaspoon Cinnamon
½ teaspoons Nutmeg
1-¾ cup All-purpose Flour
1 teaspoon Baking Soda
¼ teaspoons Salt

¼ cups Semi-Sweet Chocolate Chips
14 ounces, weight Caramels, Unwrapped (1 Bag)
¼ cups Heavy Cream
optional-½ cups Chopped Walnuts

  • Preheat oven to 350 degrees F
  • Lightly grease a 9×13 pan with non stick cooking spray and set aside
  • In a large bowl, cream butter and sugar until light and fluffy
  • Stir in eggs, vanilla and pumpkin until combined
  • Slowly incorporate cinnamon, nutmeg, four, baking soda, and salt into the batter 
  • Scrape sides of bowl and mix again briefly to ensure a smooth batter
  • Spread about 2/3 of the batter evenly into the prepared pan
  • For the filling: Sprinkle chocolate chips (and walnuts if wanted) over top of the batter
  • Place caramels and cream into a heat-proof bowl
  • Microwave on high until caramel is smooth and completely melted 
  • Make sure to stir every 20 seconds
  • Stop as soon as it’s melted and smooth
  • Pour melted caramel over chocolate (and nuts)
  • Spread around evenly with a butter knife or spoon
  • Place dollops of the remaining batter over the top of the caramel layer
  • Spread those dollops out to try and get a smooth layer of batter over top. (It’s fine if some of the caramel layer is peeking through)
  • Bake for 20-25 minutes or until edges are golden and a toothpick comes out clean when inserted. 
  • It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.
  • Cool completely before serving
  • Serve with vanilla ice cream or whipped cream

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