Salted Caramel Kiss Blondies
Another cookie created out of a lack of self control with candy. I think I set a bad precedent where people keep giving me bags of candy because they know I will try to bake with it so that I don’t eat it around the house. This time it was a bag of Hersheys Caramel Filled Kisses that was calling my name from the freezer. I was going to put them on top of thumbprint cookies, but I was already baking up a storm Sunday so decided to make the lazy-man’s cookie: the blondie.
Salt, caramel and chocolate is one of the best combinations in my opinion. And while I think the salted caramel hot chocolate from Starbucks is a little much, they were onto something.
- 1/2 cup unsalted butter
- 2 cups light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag chocolate chips
- 1 bag of Hershey’s Caramel Kisses, frozen
Step 1: Preheat the oven to 350 degrees and spray a 13×9 inch baking dish with non-stick spray.
Step 2: In a medium saucepan on the stove over low heat melt the butter and sugars, stirring with a whisk until smooth. Be careful not to burn the sugar. Remove from the heat and let cool for about 10 minutes.
Step 3: Add in the eggs and vanilla extract and mix well. Sift together the dry ingredients and incorporate into the wet mixture. Add in chocolate chips and mix until incorporated.
Step 4: Take half of the batter and spread it evenly in the bottom of the baking dish.
Step 5: Take all of the unwrapped kisses and place them upside down in the dough. I placed them upside down because I figured it would be easier to put the other dough on top that way. Take the remaining dough and spread it on top of the kisses so they are all covered. Top with a little sea salt. Bake at 350 degrees for 45 minutes.
You will need to let these cool before cutting into them. Lessons in self control. These were a big hit at work yesterday. I think I’d make them again and try putting some homemade caramel on the inside or drizzled on top. Definitely some room for experimenting here.
That’s all the typing for tonight. I’m getting my big break tomorrow at work as the hand model for a low-budget video we are creating to demo a mobile app and I need to preserve my manicure. Yesterday my creative director came to my desk and said “Let me see your hands” … so I held up my hands .. and he said “You need to put a ring on it” to which I replied “No bleep, what do you think I’ve been working on?” Apparently he was not referencing my lack of dating life, but instead saying I needed to get a wedding band on my hand if I wanted to play the role as ‘fake mom hands holding an iphone.” I apparently have “mom hands” so was a good fit for the role. Thanks, I think? Anyways I got a “mom” manicure today and I have to do everything in my power to not chip this manicure. I never realized how aggressively I type, how often I smash my hands into things in the kitchen, or how I chew on my thumb when I am distracted. I feel like an untrained puppy who wants nothing more than to chew on every piece of furniture. I think I need protective mits on my hands like newborn babies who can’t help but scratch their faces in their sleep. Anyways, that’s it for tonight. If this fake mom hand modeling thing goes well for me, I’ll remember you all when I get to Hollywood.
Prepare yourself, the Great Food Blogger Cookie Swap posts are all coming out tomorrow!