Caramel Pecan Blondies

Early dismissal on Indigenous Peoples Day meant Tessa Baking Day at my grandlings' home! And because we had gobe apple picking on Sunday, we made these amazingly scrumptious blondies with a variation the older, adventurous grandling thought of ALL BY HERSELF, she would be glad to tell you about 14 times. What we did was dice up into tiny, maybe 1/4-inch pieces one of the Northern Spy apples we picked to. And then we sauteed the apple bits in a touch of butter and a sprinkle of brown sugar and cinnamon (which my wife used to put on my pancakes because it was "healthier"), and after mixing them into the batter, we went along with the directions as given, just Handling the Heat like pros! And those blondies are (OK, were...) truly outrageously delicious. Thank you, Handle the Heat geniuses!

Learning to make cookies. Thank you.

Surprisingly delicious - not a huge caramel fan. Pretty quick to make. I used the Wethers soft caramels - took more than 25 to get to the 200g. I added a bit of ganache on top to finish them off.

I am sure they will be a crowd pleaser.

These were VERY good! I added crumbled sea salt flakes to the top, otherwise it was followed to a T. Oh, I did use the Kraft Caramel BITS rather than the candy, same thing just unwrapped. They are a perfect combo of salty and sweet, with just the right amount of nut. I used a springform pan to bake it and that was a perfect decision! These are so tasty. I'd love an idea to make the top pretty but they taste so yummy I really don't mind. Maybe next time I will put one single pecan on each one while it's still hot or maybe a little sprinkle of crushed pecans on top before going into the oven.

I made these for Thanksgiving and they make the BEST Blondie Sundaes warm with ice cream and caramel sauce. So stinking good.

These were very popular at our Thanksgiving. This was my first time making them, I would recommend letting the bottom layer cool out of the oven before pouring the caramel on because I felt like the layers did melt together a bit. I read this from other reviewers but they mostly tried with their own caramel recipe. I followed her recipe to a T except I did sprinkle some sea salt over the caramel pecan layer which I recommend! Also, I froze the bars and they were just as good as fresh!

This recipe is amazing. So easy and comes together quickly…no mixer needed. The taste is smooth, buttery, and just sweet enough.

I am not usually a Blondies person, but after this recipe I am now!!! I made these using Werther's soft caramels (easier to open than kraft) and they were perfect. I brought them to work and EVERYONE was raving about them

Wow! So so delicious! I used bonne maman caramel and regular milk instead of cream because that’s what I had, and wow I’m obsessed! So so good!

As a baker, I should know better than to deviate from the recipe especially when other comments said not to do what I did. I made the mistake of using Tessa’s delicious homemade caramel sauce instead of using the caramel candy required in the recipe. The blondies just mushed into themselves. The baked part on the edges were delish. Will make again following recipe.

I used weathers soft caramel and followed your recipe, it came out great, lovely and gooey and sweet and delicious
Looking forward to trying out more of your recipes