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)
- 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.
- 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.
- 6 tablespoons butter
- 1 cup packed brown sugar
- ½ cup heavy cream
- 1 teaspoon salt, optional
- 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.
- 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
- 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.