These Vintage Salted Caramel Blondies are the Classic Midwestern Bar at its best!
Make the bars:
Make the melted chocolate:
Top the bars with chocolate:
This recipe is adapted from Amy Thielen’s Toffee Bars and Shauna Severe’s Caramel Canvas Blondies from Midwest Made.
SALT. If you are skipping the chocolate drizzle, add an additional 1/2 teaspoon salt to the dry ingredients.
STORAGE. Store in an airtight container at room temperature for up to 5 days.
DOUBLING IT? Use a 9×13″ baking pan, use 3 eggs and 1 egg yolk, and increase the baking time to 40 minutes.
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