Caramel Blondie Bars
25 LANCASTER Caramel Soft Cremes
1 tablespoon plus 1-1/4 cups all-purpose flour , divided
6 tablespoons butter or margarine , softened
3/4 cup packed light brown sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup coarsely chopped nuts
- Heat oven to 350°F. Line 8- or 9-inch square baking pan with foil. Remove wrappers from caramel candies. Cut each caramel into halves. Toss caramel pieces with 1 tablespoon flour so that the pieces don’t stick together.
- Beat butter and brown sugar in large bowl until fluffy. Add egg, milk and vanilla; beat well. Stir together remaining 1-1/4 cups flour, baking soda and salt; add to butter mixture, beating until well blended.
- Spread one half (about 1 cup) of batter in prepared pan. Sprinkle caramel pieces and nuts over batter. Drop remaining batter by teaspoonfuls over mixture. Gently spread batter to cover as much of the caramel pieces and nuts as possible.
- Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes 16 bars.