Sweet & Salty Blondies - May, 2017.

This is THE dessert when decadence is needed.   This recipe has crunch, a bit of salt, home-made caramel and a punch of chocolate. ..what’s not to love?  It’s easier than it looks. 

You’ll find it on pages 114 & 115 of Fat Witch Bake Sale.

• Ingredients
• Basic Blondie
• 10 tablespoons (1¾ sticks) unsalted butter.
• 1½ cups light brown sugar packed.
• 2 large eggs at room trempreture.
• 1 teaspoon of vanilla extract.
• 1 cup of unbleached all-purpose
    flour.
• 1½ teaspoons baking powder.
• 1 teaspoon salt.
• Topping
• 1 cup of granulated sugar.
• ½ cup of water.
• ½ cup of honey.
• 4 tablespoons (½ stick) unsalted butter.
• ¼ cup of sweetened condensed milk.
• 2½ cups roasted skinned peanuts.
• 1½ cups thin pretzels, coarsely chopped.
• 1 tablespoon of course sea salt.
• 1 cup semi-sweet or milk chocolate chips.

• Directions
• Preheat the oven to 350 degrees F.
• Grease 9” square baking pan with butter or cooking spray.
• Dust with flour and shake out excess
• To make the blondies:
• Melt the butter in a small heavy-bottomed saucepan over a low heat, stirring frequently.
• When melted remove the pan from the stove top and let cool for 1-2 minutes.
• Then pour the butter into a large bowl, using a spatula to get it all out.
• Add sugar and stir until well combined.
• Beat in the eggs. Beat in the vanilla.
• Measure the flour, baking powder and salt and sift directly into the butter mixture.
• Mix until well combined.  Pour into the prepared pan and spread evenly. 
• Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean or with only crumbs.
• Remove the pan from the oven and let cool for at least one hour.
• To make the topping:
• in a medium heavy-bottomed saucepan, over low heat, combine the sugar and water and stir until the sugar dissolves.
• Increase the heat and boil without stirring for 10 to 12 minutes.
• The mixture should be amber in color.  Add the honey and return to a boil, stirring for about 1 minute.
• Add the butter and stir until melted.  Whisk in the milk and then stir in the peanuts.
• Pour the mixture over the cooked blondies.  Sprinkle with pretzels and sea salt. 
• Microwave the chocolate chips in an approved bowl on medium power, at 45 second intervals.  Stir each time until the chocolate is almost melted. 
• Remove the bowl from the microwave and stir until smooth.
• Using a fork, drizzle the melted chocolate over the blondies and topping.   
• Chill the pan for at least 30 minutes.
• Cut just before serving and serve at room temperature.
• Store in the refrigerator for up to 3 days. Makes 12 to 16 pieces