Caramel Corn Blondies

dessert bake kid-friendly peanut corn snack snack week kidney friendly vegetarian pescatarian tree nut free soy free kosher diabetes-friendly

Susan Spungen

Makes 24 bars

Source

Ingredients

1 cup (2 sticks) unsalted butter, melted, plus more for pan

1 1/4 cups (packed) dark brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

2 cups all-purpose flour

3/4 cup chopped roasted salted peanuts, divided

3 heaping cups caramel corn with peanuts (such as Cracker Jack)

Method

Preheat oven to 350°F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.

Whisk brown sugar and 1 cup butter in a large bowl until smooth. Add eggs, one at a time, whisking between additions, until smooth. Whisk in vanilla and salt. Add flour and stir to combine. Gently fold in 1/2 cup peanuts.

Scrape batter into prepared pan and smooth top, pushing batter to edges. Sprinkle evenly with caramel corn and remaining 1/4 cup peanuts and press down gently.

Bake blondies until golden brown and firm, 25–30 minutes. Let cool on a wire rack. Lift bar out of pan using parchment overhang and cut into 24 squares.

Bars can be stored in an airtight container at room temperature for up to 3 days.