When you are still trying to use up pantry items whip up a batch of Caramel Apple Pecan Blondies.
While restrictions are being lifted in many places, I am still a bit leary of too much social closeness. So, I have been trying to empty out my pantry items. Also, I always buy too much food!!!
Comfort food, feeding a sweet tooth has been the order of the day at our house for the last couple of months. Especially early on. We just couldn’t stay away from the sweets. Plus, the weather has not been particularly pleasant the past couple of months……so I baked!
Even though we are both chocoholics, sometimes you want something a little different. If it’s not chocolate, I’ll take caramel any day of the week.
On a particularly ugly day perusing the pantry, I just had bits and pieces of things. A half a bag of this, a 1/2 cup of that, nothing to make a full-blown recipe……or so I thought.
It’s amazing what you can do with a little bit of this and a little bit of that. This recipe is super easy, just one bowl and one baking dish.
Caramel Apple Pecan Blondies were originally going to be caramel pecan blondies. Still, that lone granny smith apple just was begging to join the fun.
A basic blondie recipe, with caramel chips, apple, and pecans, so rich it was sinful.
Ghirardelli makes a caramel baking chip that is to die for. They are available at most grocery stores or, of course, Amazon. I will eat them out of the bag for a snack. Hence the fact that I only had a partial bag. Don’t judge….when you can’t go out, you improvise!
Moist, chewy, full of deliciousness Caramel Apple Pecan Blondies are a perfect treat!Print
1/2 cup unsalted butter melted then cooled to room temperature
1 cup brown sugar
1 tablespoon vanilla paste
1 cup flour
1 teaspoon baking powder
1 tart apple (such as granny smith) peeled cored and chopped small
3/4 cup Ghiradelli Caramel Baking Chips, divided
1/2 cup toasted pecans chopped
Preheat oven to 350°. Place a piece of parchment paper in an 8×8 baking pan and spray with non-stick baking spray. Set aside.
In a large bowl, whisk together the room temperature melted butter and brown sugar together until mixed well. Whisk in the egg and vanilla until combined. Add flour and baking powder, then stir until just incorporated. Fold in chopped apples, 1/2 caramel chips, and toasted pecans.
Spread mixture evenly into the prepared baking pan
Bake for 30-35 minutes until edges are slightly brown and the center is set.
Allow bars to cool. Before cutting, melt the remaining caramel chips and drizzle over cooled blondies.
- Double recipe and bake in 9×13 pan
- Store blondies sealed in a container at room temperature for up to 3 days or store in the fridge for up to 3-5 days.
Keywords: bake, caramel chips, apple, pecans, blondie, dessert, snack