Bourbon Caramel Blondies

Name: Bourbon Caramel Blondies
Yield: 20 bars
Ingredients: 1/2 cup (125 mL) butter softened; 1 1/4 cups (310 mL) brown sugar lightly packed; 3 tbsp (45 mL) bourbon or 1 tsp (5 mL) vanilla extract; 1/3 cup + 1 tbsp (100 mL) Break-Free or 2 eggs; 1 1/2 cups (375 mL) Five Roses All-Purpose Flour; 1/4 tsp (1 mL) salt; 1 cup (250 mL) Baker's butterscotch chips; 2 Squares (2 oz/60 g) Baker's semi-sweet chocolate melted

This is the Bourbon Caramel Blondies recipe.

Prep: 10 min
Cooking: 40 min
Refrigeration: 10 min

Yields 20 bars

Ingredients

1/2 cup (125 mL) butter softened
1 1/4 cups (310 mL) brown sugar lightly packed
3 tbsp (45 mL) bourbon or 1 tsp (5 mL) vanilla extract
1/3 cup + 1 tbsp (100 mL) Break-Free or 2 eggs
1 1/2 cups (375 mL) Five Roses All-Purpose Flour
1/4 tsp (1 mL) salt
1 cup (250 mL) Baker's butterscotch chips
2 Squares (2 oz/60 g) Baker's semi-sweet chocolate melted

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Preparation

In large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time. Beat in bourbon until smooth.

In separate bowl, mix together flour and salt; stir in butterscotch chips. Using a wooden spoon stir into butter mixture, one half at a time. (To make cutting easier, or if making more squares later, line pan with enough foil to overlap pan by about an inch (2.5 cm), then butter.) Spread in buttered 8-inch (20 cm) square baking pan.

Bake in 350 ºF (180 ºC) oven for 40 minutes or until set around edges but still soft in centre. Let cool on rack. Drizzle with melted chocolate. Chill for 10 minutes to set chocolate; cut into bars.