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Sweet & Salty Blondies - May, 2017.

 
 
 

This is THE dessert when decadence is needed.   This recipe has crunch, a bit of salt, home-made caramel and a punch of chocolate. ..what’s not to love?  It’s easier than it looks. 

You’ll find it on pages 114 & 115 of Fat Witch Bake Sale.

  • Ingredients
  • Basic Blondie
  • 10 tablespoons (1¾ sticks) unsalted butter.
  • 1½ cups light brown sugar packed.
  • 2 large eggs at room trempreture.
  • 1 teaspoon of vanilla extract.
  • 1 cup of unbleached all-purpose
      flour.
  • 1½ teaspoons baking powder.
  • 1 teaspoon salt.
  • Topping
  • 1 cup of granulated sugar.
  • ½ cup of water.
  • ½ cup of honey.
  • 4 tablespoons (½ stick) unsalted butter.
  • ¼ cup of sweetened condensed milk.
  • 2½ cups roasted skinned peanuts.
  • 1½ cups thin pretzels, coarsely chopped.
  • 1 tablespoon of course sea salt.
  • 1 cup semi-sweet or milk chocolate chips.
  • Directions
  • Preheat the oven to 350 degrees F.
  • Grease 9” square baking pan with butter or cooking spray.
  • Dust with flour and shake out excess
  • To make the blondies:
  • Melt the butter in a small heavy-bottomed saucepan over a low heat, stirring frequently.
  • When melted remove the pan from the stove top and let cool for 1-2 minutes.
  • Then pour the butter into a large bowl, using a spatula to get it all out.
  • Add sugar and stir until well combined.
  • Beat in the eggs. Beat in the vanilla.
  • Measure the flour, baking powder and salt and sift directly into the butter mixture.
  • Mix until well combined.  Pour into the prepared pan and spread evenly. 
  • Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean or with only crumbs.
  • Remove the pan from the oven and let cool for at least one hour.
  • To make the topping:
  • in a medium heavy-bottomed saucepan, over low heat, combine the sugar and water and stir until the sugar dissolves.
  • Increase the heat and boil without stirring for 10 to 12 minutes.
  • The mixture should be amber in color.  Add the honey and return to a boil, stirring for about 1 minute.
  • Add the butter and stir until melted.  Whisk in the milk and then stir in the peanuts.
  • Pour the mixture over the cooked blondies.  Sprinkle with pretzels and sea salt. 
  • Microwave the chocolate chips in an approved bowl on medium power, at 45 second intervals.  Stir each time until the chocolate is almost melted. 
  • Remove the bowl from the microwave and stir until smooth.
  • Using a fork, drizzle the melted chocolate over the blondies and topping.   
  • Chill the pan for at least 30 minutes.
  • Cut just before serving and serve at room temperature.
  • Store in the refrigerator for up to 3 days. Makes 12 to 16 pieces 

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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.