It’s probably too early to be using the “S” word, but Spring is certainly on my mind today. Late tonight/early tomorrow we “Spring” the clocks forward one hour, it is the beginning of Spring Break week for our local schools and universities, and yesterday the temperature rose to 45 degrees, which caused snow to melt rapidly off rooftops and flow in rivulets to the ground.
Although I know realistically that Spring is still several weeks away, I’m really looking forward to the day when I can put our heavy jackets, gloves, scarfs, and hats away in storage, and not think about snow until next Winter.
Now these Caramel Chocolate Chip Blondies have nothing to do with the “S” word, but biting into one of these sweet and chewy bars makes me as happy as the thought of an early Spring.
Caramel Chocolate Chip Blondies
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
1 cup brown sugar, packed
1 teaspoon vanilla extract
1 cup chocolate chips
15 individually wrapped Kraft caramels, cut into fourths
Preheat oven to 350 degrees. Grease and flour an 8-inch square baking pan.
Unwrap Kraft caramels and cut each caramel into fourths; set aside.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat together the butter and brown sugar until creamy. Add eggs and vanilla extract; mix until combined. Gradually stir in dry ingredients until well blended. Fold in the chocolate chips and caramel pieces. Spread the batter evenly into prepared baking pan.
Bake for 20-25 minutes, or until top is golden brown and a toothpick inserted near the center comes out clean.
Cool completely in pan on wire rack. Cut into bars.
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