White Chocolate Caramel Blondies/Bars

I missed {Fit Recipe Friday}!  I have a recipe and photographs.  I just missed my deadline at getting them posted.  After I missed my "self-imposed" deadline I was going to push everything back and post my fit recipe today and then my sinful recipe later on in the week.  But, I determined that would be confusing.  I decided to chalk it up to a post missed and move on.

I think you might be glad I did. 

When I started Julie’s Jazz, one of the main veins was supposed to be me improvising on other people’s recipes.  Today’s recipe is a perfect example of what the old main theme of my blog was supposed to be. 

About six months ago I found a recipe for these ChocolateCaramel Brownies. Like I said before I want to get rid of all of the “mixes” in my pantry so I can begin to scratch bake in earnest (not that there is anything wrong with mixes).  Some of the best deserts I have eaten have been based on a mix. Case in point: the recipe I have placed on the very post you are reading right now!

These Blondie’s/bars were so easy and utterly impressive, I’m SOLD! Now go make them or some other version of them.

White Chocolate Caramel Blondies/Bars

Ingredients:

-One 16.5 oz. yellow cake mix

- ¼ c. flour

-1 c. evaporated milk (divided)

- ½ c. (one stick) butter (melted), I used unsalted

- ½ cup rough chopped pecans

-35 caramels (unwrapped, ;)

-2 c. white chocolate chips

Preheat your oven to 350° F. Line a 9” X 13” pan with foil lined parchment paper.  In a large mixing bowl combine cake mix, flour, 2/3 of the evaporated milk, the pecans, and the melted butter.  Mix until well combined.  Batter will have a slightly thicker consistency than traditional brownie batter.  Spoon two thirds of the batter into the lined pan. Spread the batter evenly over the bottom of the pan.  Bake for 15 minutes; remove from oven, set aside.

Meanwhile combine caramels and remaining 1/3 c. evaporated milk into a small sauce pan.  Over medium low heat, stirring constantly, thoroughly melt caramels into the milk.

To assemble, drizzle melted caramel over the half-baked Blondie base. Over the caramel, evenly distribute the white chocolate chips.  Spoon the remaining batter in small heaps, as evenly as possible, over the chips.

Bake for another 25 to 30 minutes.  Let cool in pan.  Lift Blondies/bars from pan by the edges of the parchment.  It should easily come out in one piece.  Now you can easily cut into whatever size of bars you want.  I cut mine into 12 bars. Now EAT!!!

{Sinful Recipe Sunday}