I recently was gifted a couple of these Fat Toad Farm caramels, so naturally I decided to incorporate them into a baked good. These particular caramel sauces are made with goat’s milk so they definitely have a distinct taste that differs from your run-of-the-mill caramel.
If you’ve never made blondies before (the brownie’s blonde sister), you’re seriously missing out. Even as a staunch chocolate enthusiast, this rich butterscotch alternative is too good to pass up. They only require one pan and a few minutes of your time to prep before baking. This is a pretty classic blondie recipe, but the Salted Bourbon Caramel swirled on top elevates them to a new level. The bite of the goat’s milk melds perfectly with the sweetness of the blondie.
Salted Bourbon Caramel Blondies
Yield: 16 two-inch bars
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1 egg
- 2 teaspoons vanilla
- 1 cup flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- Fat Toad Farm Salted Bourbon Caramel
Preheat oven to 350°F and line an 8-inch square pan with aluminum foil.
In a medium saucepan over low heat, melt the butter and whisk in the brown sugar until smooth. Remove from the heat. Whisk in the egg and vanilla. Add the dry ingredients and stir until just incorporated.
Spread the batter into the prepared pan and drop teaspoons of the caramel sporadically on top. Using a butter knife, swirl the caramel through the batter. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool for 30 minutes before slicing into bars.
Refine Baking Tips
If you want to double this recipe, use a 13×9 inch pan instead, but note that the bars will be thicker and take a little longer to bake.