Friday, March 22, 2013

Butterscotch Blondies With Caramel Frosting

This is my new favorite dessert! The recipe is from Pastry Queen Parties cookbook, which I recently bought at my cheap book source, Mike’s Merchandise Mart in Huntsville. I love blondies and knew that the caramel frosting would really set these apart. You bake them in a half-sheet pan, so there is a enough for a crowd. The taste is so buttery, with just the right combination of sweet and salty. Definitely make these—enjoy!

Butterscotch Blondies With Caramel Frosting
1 cup butter, softened
5 cups brown sugar, divided
4 eggs
1 Tbsp. vanilla
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 cups chopped pecans
1 cup butter
1 (16-oz.) box powdered sugar
1/3 cup whipping cream
1 Tbsp. vanilla

1. Beat 1 cup softened butter and 3 cups brown sugar until light and fluffy. Beat in eggs, 1 at a time, until blended after each addition. Add in vanilla. Combine flour and next 2 ingredients. Gradually add to butter mixture. Add in pecans. Spread mixture in a lightly greased half-sheet pan.
2. Bake at 350° for 25 minutes or until done. Cool completely in pan on a wire rack.
3. Place 1 cup butter and remaining 2 cups brown sugar in a saucepan, and cook over medium heat until mixture begins to boil. Turn heat down to medium-low, and cook, stirring often, for 2 more minutes. Remove from heat, and cool slightly.
4. Beat powdered sugar, cream, and vanilla with an electric mixer until creamy. Pour in the caramel mixture, and beat until smooth. Spread frosting over top of cooled blondies. Let stand 30 minutes before cutting into squares.

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