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mix batter
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very thick
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smoothed w/rubber scraper
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sprinkles before baking
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baked
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My husband wanted me to make something for him to take into the office tomorrow, and I was a little short on time. So, I tweaked a box of cake mix to make these CARAMEL APPLE BLONDIES, just perfect for Fall. ** You could always put a light glaze on them, but they're moist and sweet enough without a glaze ~ and I was going to stack the squares on a plate for him to take tomorrow, so didn't want them sticky **
CARAMEL APPLE BLONDIES *
applesauce & cake mix * sugar or sugar-free
1 (21 oz) box yellow, butter, spice or caramel cake mix (can be sugar-free)
1/2 tsp. caramel extract…………………1 TB caramel syrup or ice cream topping (can be sugar-free)
1 packet spiced apple cider mix (can be sugar-free)
2 eggs, beaten………………………….....…1/3 cup applesauce (can be unsweetened)
1-1/2 cups caramel or butterscotch chips and/or toffee bits (for sugar-free you may want to substitute sugar-free chocolate chips)
OPTIONAL: sprinkles
***
Preheat oven to 350. Generously spray a 9x13” pan with non-stick baking spray & set aside.
Beat eggs in a large bowl (by hand or with a mixer ~ I used a wooden spoon). Add cake mix, apple cider packet, caramel extract, caramel syrup and applesauce to the beaten eggs and mix well. Beat in the caramel chips (the batter will be thick).
Spread batter evenly in the prepared pan. (It’s really thick, so you might want to spray your rubber scraper or the back of a large spoon with non-stick spray) If you want to use sprinkles, put them on top of the batter before you bake them.
Bake for 16-20 minutes, or until a toothpick inserted comes out clean. (The top may be soft when you touch it, but it will harden up a bit as it cools ~ just make sure toothpick comes out clean and you'll be fine!) Cool completely in pan; then cut into bars or squares (if you don't wait until they're cooled, they won't cut as well). In fact, they're even good cold from the refrigerator!
CARAMEL APPLE BLONDIES *
applesauce & cake mix * sugar or sugar-free
1 (21 oz) box yellow, butter, spice or caramel cake mix (can be sugar-free)
1/2 tsp. caramel extract…………………1 TB caramel syrup or ice cream topping (can be sugar-free)
1 packet spiced apple cider mix (can be sugar-free)
2 eggs, beaten………………………….....…1/3 cup applesauce (can be unsweetened)
1-1/2 cups caramel or butterscotch chips and/or toffee bits (for sugar-free you may want to substitute sugar-free chocolate chips)
OPTIONAL: sprinkles
***
Preheat oven to 350. Generously spray a 9x13” pan with non-stick baking spray & set aside.
Beat eggs in a large bowl (by hand or with a mixer ~ I used a wooden spoon). Add cake mix, apple cider packet, caramel extract, caramel syrup and applesauce to the beaten eggs and mix well. Beat in the caramel chips (the batter will be thick).
Spread batter evenly in the prepared pan. (It’s really thick, so you might want to spray your rubber scraper or the back of a large spoon with non-stick spray) If you want to use sprinkles, put them on top of the batter before you bake them.
Bake for 16-20 minutes, or until a toothpick inserted comes out clean. (The top may be soft when you touch it, but it will harden up a bit as it cools ~ just make sure toothpick comes out clean and you'll be fine!) Cool completely in pan; then cut into bars or squares (if you don't wait until they're cooled, they won't cut as well). In fact, they're even good cold from the refrigerator!
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