Keep the blondies in the pan to overwrap and take to your bake sale.
- Portion size 24 servings
- Credits : Canadian Living Magazine: April 2011
Ingredients
Caramel Topping:
Method
In large bowl, beat butter with brown sugar until light and fluffy. Beat in eggs, 1 at a time; beat in vanilla.Whisk together flour, coconut, baking powder and salt; stir into butter mixture. Spread in parchment paper–lined 8-inch (2 L) square cake pan.
Bake in 325°F (160°C) oven until cake tester inserted in centre comes out with a few crumbs clinging, about 35 minutes. Let cool in pan on rack.
Caramel Topping: In small saucepan, melt caramels with water over medium-low heat until smooth. Drizzle over cooled blondies. Refrigerate for 20 minutes. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.)
Nutritional facts Per piece: about
- Sodium 54 mg
- Protein 1 g
- Calories 129.0
- Total fat 5 g
- Potassium 67 mg
- Cholesterol 26 mg
- Saturated fat 3 g
- Total carbohydrate 20 g
%RDI
- Iron 4.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 4.0
