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  • Writer's pictureKatie McGuire

Caramel Blondie Squares




If you're looking for the perfect dessert, look no further!


These delicious squares were brought into the family as Caramel Chocolate Squares by my aunt. Over the years there have been lots of experiments in the kitchen as my mom has come up with different variations of the recipe. They're pretty versatile in terms of holiday/seasonal theming & it's always a hit! Whenever asked to bring a dessert to an event or gathering, these are my go-to! I'm pretty sure every single time they're raved about. Now you get to try them out!


They're messy to make (and eat with your fingers) but 100% worth it!


Here is my take on the recipe: Caramel Blondie Squares. Under the Substitution Notes, you will find different variations that you can try out!


INGREDIENTS:

  • 1 bag caramels (about 1 lb.)

  • 1 bag of vanilla chips (6 oz or half of regular size bag)

  • 2/3 cup evaporated milk, divided in half (can substitute with coffee creamer)

  • 1 package of french vanilla cake mix (or cake mix of your choice)

  • 2 Tablespoons of melted butter

  • 1 egg

SUBSTITUTION NOTES:

• Caramel Chocolate Squares: Substitute the cake mix for German Chocolate Cake & the vanilla chips for chocolate chips!

•Fall themed: Great with butterscotch chips! You can also try pumpkin chips!

•Valentines themed: Swap the french vanilla cake mix with strawberry cake mix! Would be great with white chips or chocolate chips!


DIRECTIONS

  1. Preheat the oven to 350ºF.

  2. Grease 9"x13" pan.

  3. Melt package of caramels & half of the evaporated milk over low heat. Set aside.

  4. Mix together cake mix, melted butter, remaining half of milk & egg. Stir until it is one big ball.

  5. Divide cake batter ball in half. Press half into 9"x13" pan (reserve the remaining half for topping).

  6. Bake for 6 minutes. Don't over-bake!

  7. Sprinkle vanilla chips on baked batter.

  8. Drizzle caramel over chips, evenly.

  9. Crumble remaining cake mixture, in chunks, over the caramel.

  10. Return to oven for 15-18 minutes.

  11. Cool slightly.

  12. Refrigerate for 30 minutes to set the caramel layer.

  13. Cut into square bars & enjoy! Will be sticky, but very yummy!




Download the recipe card here:



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