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Caramel Blondie Cups

 Caramel Blondie Cups
These golden brown, cake-like brownies are baked in a muffin tin, then topped with chocolate chips, caramel and chopped pecans. It's like eating a blondie and turtle together. Yum!—Loraine E. Meyer, Bend, Oregon
10 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 20 caramels
  • 2 tablespoons milk
  • 2 tablespoons butter
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup finely chopped pecans


  • In a small bowl, cream the brown sugar and butter until light and
  • fluffy. Beat in egg and vanilla. Combine the flour, baking powder
  • and salt; gradually add to butter mixture. Stir in pecans.
  • Fill greased or paper-lined muffin cups about two-thirds full. Bake
  • at 350° for 20-25 minutes or until a toothpick inserted near the
  • center comes out clean (centers will not rise).
  • In a small saucepan over low heat, melt the caramels, milk and
  • butter; stir until smooth.
  • Sprinkle chocolate chips over centers of hot blondies; top with

2 of 2

Caramel Blondie Cups (continued)

Directions (continued)

  • caramel mixture. Sprinkle with pecans. Cool for 10 minutes before
  • removing from pan to a wire rack to cool completely. Store in an
  • airtight container. Yield: 10 blondie cups.
Nutritional Facts: 1 serving equals 418 calories, 23 g fat (10 g saturated fat), 53 mg cholesterol, 247 mg sodium, 53 g carbohydrate, 2 g fiber, 4 g protein.