Chocolate Caramel Cashew Blondies

Chocolate Caramel Cashew Blondies

These Chocolate Caramel Cashew Blondies are a both sweet and salty, and super delicious. These blondies are baked in the oven until they are ooey, gooey, and golden brown, then topped with a layer of homemade caramel loaded with coarsely chopped cashews, and next, covered with Ghirardelli chocolate. Talk about scrumptious, these are definitely scrumptious.

Caramel Blondie Recipe

If you love homemade blondies, you are going to love these caramel cashew blondies covered in chocolate. Anything caramel with us is the best. Adding a layer of homemade caramel stuffed full of coarsely chopped cashews makes these blondies even more delicious.

There is nothing better than having both sweet and salty in one dessert. With this caramel blondie recipe, you totally get both delicious tastes in one.

White chocolate wafers can be substituted in place of the chocolate wafers for a white cashew blondie.

Ingredients Needed To Make Blondies

• All purpose flour
• Baking powder
• Brown sugar and butter
• Butter
• Cashews
• Corn syrup
• Eggs
• Ghirardelli® melting chocolate wafers
• Sugar and salt
• Sweetened condensed milk
• Vanilla

How To Make Caramel Cashew Blondies

• Using a large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy.
• Add eggs and vanilla, beat until combined.
• In a small mixing bowl, whisk flour, baking powder and salt together and add to sugar mixture. Stir until combined.
• Spread into prepared baking pan and bake for 25 – 28 minutes or until blondies are set.
• While the blondies are baking, in a 2 quart saucepan melt butter then add brown sugar, over medium heat stirring frequently until dissolved.
• Next, add corn syrup and continue to stir.
• Slowly add condensed milk, stirring constantly. Cook over medium heat stirring constantly.
• Once caramel starts to boil, continue cooking until caramel reaches 230° When the caramel reaches 230° remove from heat, add vanilla, stir, then add cashews. Stir.
• Once blondies have been removed from the oven, spread caramel mixture evenly over the top.
• In a microwave safe bowl, add chocolate wafers and cook for 30 seconds. Remove, stir, place back in microwave and cook for an additional 15 seconds. Stir and continue at 15 seconds intervals until chocolate has completely melted.
• Lastly, spread chocolate over the top.
• Let blondies cool completely before cutting.

Here are a few more caramel recipes and cashew dessert recipes:

Homemade Caramel 

Caramel Apple Pecan Cobbler

Chocolate Cashew Brittle

Cashew Caramel Corn

Try These Delicious Blondies Today

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Chocolate Caramel Cashew Blondies

Prep Time

35 mins

Cook Time

25 mins

 

Course: Dessert, Fall Desserts

Cuisine: American

Keyword: Blondies, Caramel Blondies, Cashew Blondies, Cashews, Chocolate, Fall Desserts

Servings: 24

Ingredients

For The Blondies

• 1 1/2 cups brown sugar, packed
• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 tsp vanilla
• 2 eggs
• 1 3/4 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

For The Homemade Caramel

• 1/2 cup butter
• 1 1/4 cup brown sugar, packed
• pinch of salt
• 1/2 cup corn syrup
• 1/2 cup + 1 Tbsp sweetened condensed milk
• 1/2 tsp vanilla
• 2 cups coarsely chopped cashews

For The Chocolate Topping

• 2 cups Ghirardelli® chocolate melting wafers

Instructions

1. Preheat oven to 350°. Line a 9 x 13 inch baking pan with foil with the foil extending over the ends. This makes lifting out the brownies easier when finished. Spray foil with cooking spray and set aside.

For The Blondies

1. Using a large bowl, beat butter, brown sugar and sugar with electric mixer on medium speed until light and fluffy.

2. Add eggs and vanilla, beat until combined.

3. In a small mixing bowl, whisk flour, baking powder and salt together. Add to sugar mixture and stir until combined.

4. Spread into prepared baking pan and bake for 25 - 28 minutes until blondies are set.

For The Homemade Caramel

1. While blondies are baking, in a 2 quart saucepan melt butter then add brown sugar. Stir until dissolved.

2. Next, add corn syrup and continue to stir.

3. Slowly add condensed milk, stirring constantly.

4. Cook over medium heat stirring constantly. Once caramel starts to boil, continue cooking until caramel reaches 230°

5. When the caramel reaches 230° remove from heat, add vanilla, stir, then add cashews. Stir.

6. Once blondies have been removed from oven, spread caramel mixture evenly over the top.

For The Chocolate Topping

1. In a microwave safe bowl, add chocolate wafers and cook for 30 seconds. Remove, stir, place back in microwave and cook for an additional 15 seconds. Stir and continue at 15 seconds intervals until chocolate has completely melted.

2. Lastly, spread chocolate over the top.

3. Let blondies cool completely before cutting.

Recipe Notes

Blondie recipe adapted from Betty Crocker

Here are a few pics that are the perfect size for pinning to Pinterest.

Enjoy, Terri

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