Serves 24
50 min
Caramel Apple Toffee Blondies
Recipe GLPR749b7a8e48e4e5
Dense, chewy blondies loaded with diced apples, cinnamon warmth, and toffee bits, topped with a rich homemade caramel sauce. These bars are a delicious fall-inspired treat that balance sweet spice with buttery toffee flavor.
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Ingredients
2 cups apples, peeled, cored, and diced small
1 teaspoon baking powder
1 1/2 cups brown sugar
2 eggs
2 cups all-purpose flour
2 1/2 teaspoons ground cinnamon
3 tablespoons heavy whipping cream
2 tablespoons milk
1/2 teaspoon salt
1 cup toffee bits
1/2 cup unsalted butter
1 teaspoon vanilla extract
Cooking spray
Directions
Preheat your oven to 350°F. Line a 9x13-inch baking pan with aluminum foil, then lightly coat it with cooking spray to prevent sticking.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the unsalted butter and brown sugar until light and creamy, about 2–3 minutes.
Add the eggs and vanilla extract to the butter-sugar mixture and beat until well combined and slightly fluffy, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the wet mixture and stir on low speed until just combined. Do not overmix.
Fold in the diced apples and toffee bits with a spatula until evenly distributed throughout the batter.
The batter will be very wet and sticky. Spray your hands lightly with cooking spray and press the batter firmly and evenly into the prepared baking pan.
Bake for 30–35 minutes, until the edges turn golden brown and the center is set but still slightly moist. Do not overbake.
While the blondies cool, prepare the caramel sauce. Melt the butter in a medium saucepan over medium heat.
Add the brown sugar to the melted butter and stir constantly until the mixture comes to a boil. Once boiling, stop stirring and let it boil for exactly 1 minute.
Remove the pan from heat and carefully stir in the vanilla extract and heavy cream. Be cautious as the mixture will bubble. Stir until smooth and well combined. Transfer to a jar and allow to cool completely.
Once the blondies have cooled completely, cut them into 24 bars. Serve each bar with a generous drizzle of the caramel sauce.
Store the bars in an airtight container at room temperature for up to 3 days. Store the caramel sauce separately and reheat gently before serving, if desired.
