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Just a few minutes and ordinary pantry ingredients to make these 1-bowl BLONDIE BARS ~ with SALTED CARAMEL, BUTTERSCOTCH and Dark CHOCOLATE CHIPS ~ plus TOFFEE BITS ** glazed with CARAMEL and then drizzled with BUTTERSCOTCH. ** This was a requested variation of one of the best-selling items in my eBay store (a recipe that I made up myself, years ago) **
OVERLOAD Double GLAZED TOFFEE Chip BLONDIE BARS
1/2 cup (1 stick) unsalted (sweet) butter, melted …………. 1 egg
1/2 tsp caramel extract ………………………………………………. 1 cup dark brown sugar
1/2 tsp. butterscotch extract (or vanilla, if you can't find butterscotch)
Pinch of salt (quick shake) …………………………………………….. 1 cup flour
about 1/4 cup EACH: butterscotch ~ salted caramel ~ dark chocolate CHIPS ~ plus Heath or toffee bits
****
GLAZES:
1 tsp. caramel ice cream syrup, whisked together with about 1/4 cup powdered sugar (whisk in caramel flavored liquid coffee creamer or milk to thin down a little as needed) for bottom glaze
1 tsp. butterscotch cream syrup, whisked together with about 1/4 cup powdered sugar (you want this thicker than the caramel, so may not need to thin it down ~ you want to drizzle it on top of the caramel layer later)
***
Preheat oven to 350. Spray an 8"or 9" pan with non-stick baking spray.
Mix all blondie ingredients together in a big bowl, with wooden spoon, until blended well. Spread in prepared pan. Bake for about 18-22min (toothpick should come out clean). Spread the caramel glaze completely over the top as soon as it comes out of the oven; then let it cool before drizzling the butterscotch glaze over it. Cut into bars to serve.
OVERLOAD Double GLAZED TOFFEE Chip BLONDIE BARS
1/2 cup (1 stick) unsalted (sweet) butter, melted …………. 1 egg
1/2 tsp caramel extract ………………………………………………. 1 cup dark brown sugar
1/2 tsp. butterscotch extract (or vanilla, if you can't find butterscotch)
Pinch of salt (quick shake) …………………………………………….. 1 cup flour
about 1/4 cup EACH: butterscotch ~ salted caramel ~ dark chocolate CHIPS ~ plus Heath or toffee bits
****
GLAZES:
1 tsp. caramel ice cream syrup, whisked together with about 1/4 cup powdered sugar (whisk in caramel flavored liquid coffee creamer or milk to thin down a little as needed) for bottom glaze
1 tsp. butterscotch cream syrup, whisked together with about 1/4 cup powdered sugar (you want this thicker than the caramel, so may not need to thin it down ~ you want to drizzle it on top of the caramel layer later)
***
Preheat oven to 350. Spray an 8"or 9" pan with non-stick baking spray.
Mix all blondie ingredients together in a big bowl, with wooden spoon, until blended well. Spread in prepared pan. Bake for about 18-22min (toothpick should come out clean). Spread the caramel glaze completely over the top as soon as it comes out of the oven; then let it cool before drizzling the butterscotch glaze over it. Cut into bars to serve.
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