The way I see it, when it comes to dessert, the world is divided into two camps: the Chocoholics and the Caramellows.  Chocoholics are easy to identify.  Chocolate is their dark mistress, and they’re uncompromising in their bittersweet devotion.  Caramellows, as their name implies are a bit more laid back about their desserts.  They’re in it for the sweetness.  There are nutty-caramellows, fruity-caramellows, choco-caramellows- countless caramellow combinations, but what it all comes down to is that the Caramellow is a sweetie through and through.

 

• 1 stick (1/2 cup) butter, softened
• 1 cup firmly packed brown sugar
• 1 egg
• 1 tablespoon vanilla
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 1 cup caramel sauce (recipe below)
• Pretzel streusel (recipe below)

 

1. Preheat oven to 350.  Spray an 8 x8” baking pan with cooking spray.  With a hand-mixer in a medium sized bowl, cream together butter and brown sugar.  Add in egg, vanilla, salt, and flour until a sticky batter results.
2. Spread batter evenly in prepared baking pan.  Pour caramel sauce over blondie batter.  Sprinkle pretzel streusel over the layer of caramel.  Place in oven and bake for 28-32 minutes or until a toothpick inserted in center of blondies come out clean.

Caramel Sauce

• 6 tablespoons butter
• 1 cup packed brown sugar
• ½ cup heavy cream
• 1 teaspoon salt, optional

1. In a medium saucepan over high heat melt butter.  Mix in brown sugar until a deep golden brown, thick, smooth syrup forms.  Let it cook until it bubbles around the edges.
2. Reduce heat to medium and pour in heavy cream mixing well until thickened.  Stir in salt if using.  Allow to cool.

Makes 2 cups

Pretzel Streusel Topping

• 1 cup of salted pretzels, crushed
• ½ cup all-purpose flour
• 4 tablespoons butter, cut into small pieces
• 2 tablespoons sugar
• 1 teaspoon cinnamon

1. Mix all ingredients together in a medium sized bowl.  Then with a fork or with your fingers rub or mash the butter into peas sized pieces.

Makes 1 cup.