This is a Sponsored post written by me on behalf of Hershey’s®. All opinions are 100% mine.
This past week has been crazy! My sister-in-law and her family were in town over the weekend. Saturday I went wedding dress shopping and found THE dress!! It’s been go go go for days. Now all I want to do is curl up in the recliner with my blanket and something sweet. A little dessert is one of my favorite ways to treat myself. We all deserve a treat now and then.
The other day I was shopping and spotted LANCASTER Soft Crèmes. Two words kids – soft caramels. YUM! These bad boys are the perfect little sweet bite of happiness. Rich, creamy, buttery, vanilla flavored caramel happiness. Double yum. I wanted to make something special with these caramels. We made cookies last week, and a cake was way more than I wanted to dive into. But blondies sounded perfect. I could use the vanilla flavor of the caramels with some pecans to make these little bars pure happiness. Just the right little bite of sweetness.
These blondies made are the perfect way to reimagine your caramel. Better yet, you can grab a bag for $0.75 off the regular price. More money to spend on some milk or coffee to have with a plateful of these blondies. You can find more about these caramels by watching the video below. Don’t forget to grab more recipe ideas on the Lancaster Soft Cremes website.
One Year Ago: Lemon-Blueberry Poppy Seed Bundt Cake
Two Years Ago: Colorful Spiraled Cookies
- 25 LANCASTER Caramel Soft Cremes
- 1 tablespoon plus 1-1/4 cups all-purpose flour
- 6 tablespoons unsalted butter, at room temperature
- ¾ cup lightly packed brown sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup chopped pecans
- Non-stick cooking spray
- Unwrap the caramels, and cut each piece in two, for a total of 50 pieces of candy. Place the caramels in a small bowl with 1 tablespoon flour. Toss to coat the caramels and keep them from sticking to each other.
- Preheat oven to 350 degrees F. Line a 9" x 9" baking dish with foil.
- In a large bowl, beat together butter and brown sugar until fluffy, about 1 minute. Scrape down the sides of the bowl. Add egg, milk, and vanilla; beat until well combined.
- In a medium bowl, mix together flour, baking soda, and salt. Add flour mixture to butter mixture. Mix until just combine.
- Scoop half of the batter into the prepared baking dish. Coat a rubber spatula with non-stick cooking spray and press batter evenly around the bottom of the baking dish. Reapply cooking spray to the spatula as needed – the batter is thick and a bit sticky. Top the batter with caramel pieces, spreading them evenly around the dish. Sprinkle pecan pieces over caramels. Place large dollops of the remaining batter around the dish. Spray the spatula again and press the batter around the dish covering the caramels and pecans as best you can.
- Bake for 25 to 30 minutes, until edges are golden brown and top is set. Remove from oven. The top of the blondies will be quite soft. Allow to cool for 10 minutes.
- Using foil to lift, remove blondies from the pan. Peel the foil back from edges, and slide blondies off the foil completely. Cut into 16 equal squares. Serve warm or at room temperature.