ooey gooey caramel pumpkin blondies

11 Nov

 

it was time for another dessert – we go through a lot of dessert in this house 🙂   at first bite i wasn’t a fan   you couldn’t really taste any chocolate and the pumpkin was a little too strong for me.  however the husband ate 3/4 of the 9×13 pan… i guess i ate the other quarter 🙂  it grew on me a little, but i still couldn’t taste any chocolate.   i had bought these caramel bits awhile ago and forgotten about them – but they came in handy here  no unwrapping!

 

 

Ooey Gooey Caramel Pumpkin Blondies

adapted from lauren’s latest
Ingredients:
For the Blondies-
3/4 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

For the Filling-
1/2 cup chopped walnuts (left out)
1/4 cup semi sweet chocolate chips
1 – 14 oz. package caramels, unwrapped (used an 11oz bag of caramel bits)
1/4 cup heavy cream (used light cream)

Directions:
Preheat oven to 350 degrees. Lightly grease 9×13 pan with non stick cooking spray and set aside.

In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate remaining ingredients into batter. Scrape sides and mix again briefly to ensure a smooth batter. Spread about 2/3 batter into prepared pan evenly. Sprinkle nuts and chocolate chips over top.

Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds.

Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon. Place dollops of remaining batter overtop of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. {It’s fine if some of the caramel layer is peeking through.}

Bake for 25 minutes or until edges are golden and toothpick comes out clean when inserted. {It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.}

Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.

Serve with vanilla ice cream of whipped cream.

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