Saturday, November 23, 2013

Caramel-Peanut Blondies

Here is another recipe that came out great. I baked it in an 8x8-inch pan. Next time I think that I am going to bake it in a longer pan. The sides were a bit over-cooked and hard. They were edible, but I cut them off and didn't serve them anyway. The taste is really amazing great combination and so chewy.

I didn't really measure the Dulce De Leche. I just added a bunch of dollops and swirled it around.
 They tasted so soft and full of flavor and texture. Nuts and caramel, beautiful combination.

It was a bye week for the Buffalo Bills so I placed the blondies on a football shaped cutting board. :)

I never bought Dulce De Leche before. I found the jar at Wegmans Supermarket in the ice cream section.

recipe from All You magazine, December 2013

Caramel-Peanut Blondies

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dry roasted peanuts
1/2 cup pretzels, chopped
1/4 cup jarred dulce de leche

Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on at least 2 sides. Mist with cooking spray. (I used Pam butter spray)

In a small bowl, whisk flour, baking powder and salt. Melt butter in a medium saucepan over low heat. Remove from the heat and whisk in brown sugar until no lumps remain. Whisk in egg and vanilla. Stir in flour mixture until just incorporated. Stir in peanuts and pretzels.

Pour batter into baking pan and smooth with a spatula. Drop spoonfuls of dulce de leche on top; swirl decoratively with a knife. 

Bake until lightly browned and a toothpick inserted into a solid part comes out clean, about 30 minutes. Let cool fully in pan on a wire rack.

Grasping overhanging foil on either side of pan, lift out blondies and place on a cutting board. Carefully peel off foil before cutting into 16 squares.


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