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Boozy and Spiced Caramel Blondies

Bottom Layer:

1/2 c. room temperature unsalted butter

1/2 c. sugar

1 egg

1 t. vanilla extract

1 c. flour

1/2 t. baking soda

Middle Layer:

7 oz. caramels

1/4 c. evaporated milk

2 T. Jack Daniels Spiced Rum

1 T. Saucy Mama's Hatch Chili Mustard

1 t. cinnamon

Top Layer:

1/4 c. cold butter, cubed

1/4 c. sugar

1/8 c. brown sugar

1 egg

1/2 c. flour

Preheat the oven to 350 degrees.  Line an 8x8 baking pan with parchment paper.  

In a stand mixer or mixing bowl combine 1/2 butter and 1/2 cup sugar until light and fluffy.  Add in 1 egg and vanilla extract.  Mix well, scraping down the sides of the bowl.  Add in 1 cup of the flour and baking soda, mixing well.  Press this mixture into the bottom of the pan.  Bake for 8 minutes, remove from the oven and leave the oven on.

Meanwhile make the filling.  On the stove-top over low heat melt the caramels, evaporated milk, spiced rum, mustard and cinnamon.  Stir this mixture constantly until smooth.  Pour over the half baked crust.

For the top layer in a food processor combine 1/4 cup cold butter, 1/4 cup sugar, 1/8 cup brown sugar, 1 egg and 1/2 cup of flour.  Pulse until combined.  Crumble it over the caramel layer.  Return this to the oven and bake 20-22 minutes.  Let cool completely, then cut into bars.  Serve with a scoop of vanilla ice cream {mandatory!} and extra caramel if desired.