BUTTERSCOTCH CARAMEL CRUNCH BLONDIES

yield: 24 2-INCH BARS prep time: 25 MINUTES cook time: 35 MINUTES

INGREDIENTS:

• 1 1/2 cups packed dark brown sugar

• 3/4 cup unsalted butter

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 2 large eggs

• 1 tablespoon vanilla extract

• 1 1/2 cups butterscotch chips

• 1 cup caramel bits

• 1 cup toffee bits

• 1 cup coarsely chopped cashews*

DIRECTIONS:

1 Place brown sugar and butter in a small saucepan. Cook over medium heat, stirring frequently, until melted and smooth.

2 Transfer to a large mixing bowl and allow to cool to room temperature.

3 Preheat oven to 350°. Grease a 9″x 13″ baking pan.

4 Whisk together flour, baking powder, and salt. Set aside.

5 Add eggs, one at a time, to cooled butter mixture, beating well after each addition. Stir in vanilla.

6 Stir in flour mixture. Then, stir in butterscotch, caramel, toffee, and cashews.

7 Transfer batter to prepared pan and spread evenly.

8 Bake 25 to 30 minutes, or until golden brown.

9 Cool in pan on a wire rack before cutting into bars.

NOTES:

*If you’re using salted cashews, you may want to decrease the salt in the recipe. Or, just go with it for a nice sweet & salty treat.