SALTED CARAMEL BLONDIE RECIPES

Steps:

• Heat oven to 350°F. Line 8-inch pan with cooking parchment paper, or grease well.
• In large bowl, break apart 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough. Add 1/4 cup all-purpose flour and 1 cup toffee bits. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Mix until well combined. Press in pan.
• Bake 30 to 35 minutes or until golden and toothpick inserted in center comes out mostly clean. Cool slightly. Pour 1/2 cup caramel sauce over blondies; spread evenly. Sprinkle with 1/3 cup toffee bits and 1 teaspoon sea salt.
• Cool completely before cutting, about 30 minutes. Cut into 4 rows by 3 rows.

Steps:

• Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly coat foil with cooking spray. In a medium saucepan combine brown sugar, butter, and oil; heat and stir over medium heat until smooth. Remove from heat; cool slightly. Stir in egg and vanilla.
• In a medium bowl combine the flours, baking powder, the 1/2 teaspoon salt, and the baking soda. Add the egg mixture to the flour mixture; stir to combine. Stir in pecans.
• Spread pecan mixture into the prepared baking pan. Sprinkle with crushed potato chips. Bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
• Meanwhile, in a 1-cup glass measure combine vanilla caramels and milk. Microwave on 50 percent power (medium) 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Drizzle melted caramel mixture over cooled blondies; quickly sprinkle with the sea salt.
• Using the edges of the foil, lift the uncut blondies out of the pan. Cut into 28 bars.