Publisher Photo
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • TOPPING:
  • 20 caramels
  • 2 tablespoons milk
  • 2 tablespoons butter
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup finely chopped pecans

Directions

In a small mixing bowl, beat the brown sugar and butter. Beat in egg and vanilla. Combine the flour, baking powder and salt; 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 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.
Originally published as Caramel Blondie Cups in Country Woman Christmas Annual 2008, p109

Nutritional Facts

1 each: 418 calories, 23g fat (10g saturated fat), 53mg cholesterol, 247mg sodium, 53g carbohydrate (40g sugars, 2g fiber), 4g protein.

  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • TOPPING:
  • 20 caramels
  • 2 tablespoons milk
  • 2 tablespoons butter
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup finely chopped pecans
  1. In a small mixing bowl, beat the brown sugar and butter. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to butter mixture. Stir in pecans.
  2. 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).
  3. In a small saucepan over low heat, melt the caramels, milk and butter; stir until smooth.
  4. Sprinkle chocolate chips over centers of hot blondies; top with 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.
Originally published as Caramel Blondie Cups in Country Woman Christmas Annual 2008, p109

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