These Salted Caramel Blondies tasted even better than I thought they would. Did you know that feasting is an Election Night tradition in newsrooms? I was thinking of a simple snack to make and found a recipe for these at Two Peas and Their Pod. They were so rich, it worked to cut them into about a quarter of the size of the bars you see here. And they fueled editors and reporters until our boatload delivery of Italian food and North End desserts arrived as the polls closed. Around midnight, as the coffee supply was refreshed, a coworker was saying she could use a blondie but they were long gone.
I wasn't always a fan of caramel, finding it awfully sweet. But salt adds complexity, and I'll even say sophistication, to caramel. And although there are recipes out there that will call for homemade caramel sauce -- and I will often go for the made-from-scratch stuff -- I loved how the caramel sauce came together in the microwave in under 2 minutes by heating caramel squares with a bit of cream. Perfect for when you've got a hectic Election Night, or just want to curl up with a book, a blondie, and a glass of milk.
For the recipe, please visit Two Peas and Their Pod.
- I used the wrong pan for this recipe. Oops. But it still worked great. I used an 8.5-inch-by-12.5-inch lasagna pan.
- I really recommend a parchment sling for easy removal. Spray your pan with cooking spray, then line it with a sheet of parchment with a bit of overhang on the sides. Spray the parchment too, then proceed with the recipe. When it's done, use a knife to loosen the two sides not lined with parchment, then lift the whole thing out.
- I don't recommend halving the recipe. I tried that in a shallow 7-inch-by-10-inch pan another time, and the cookie layer was so thin it didn't really hold together with the gooey caramel layer.