This recipe is for a substantially sized batch. You can adjust the amounts depending on how many you would like to serve. This bacth will yield about 25 blondies.
3 sticks melted butter
3 cups brown sugar
1/2 cup maple syrup
3 large eggs
2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon table salt
3/4 cup milk chocolate chips
about a cup of Caramel Bites (If you can’t find those you can use 20-25 caramel squares- cut in quarters)
Flaked sea salt (for topping)
For topping the blondies you will need an additional cup and a half of milk chocolate chips and the sea salt flakes like Maldon.
Preheat oven to 350.
Grease two 8×8 pans– as a little trick I use the wrapper that the butter was in, to grease my pans. There is usually enough left on there to do the job. No waste!
You could use just one large pan but will need to account for the additional thickness cooking time.
Melt the butter in a saucepan, transfer to a large bowl-then add the brown sugar and mix well, using a whisk.
Cook until a toothpick comes out just clean, at least 25-30min. Make sure not to overcook, better to take them out a touch too early and have them a little extra gooey than to overbake them into a brick.
In a double boiler set up or microwave safe bowl, melt the rest of the chocolate chips (if in microwave heat in 30 second segments, stirring between each reset). When completely smooth and evenly melted, remove and spread over top of the blondies. Then sprinkle a fine dusting of the sea salt flakes over the melted chocolate. I like Maldon because they are big enough to see so you won’t overdo it, and they don’t melt in completely.
Let cool until chocolate has become solid. Cut the Maple Caramel Sea Salt Blondies into 1.5″ squares.
As a caution- If you plan to refrigerate these, make sure you have ample time to let them soften again. The caramel could be too hard for your teeth.