Caramel Apple Blondies

Description

Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER

One of my favorite treats to get at fall festivals or pumpkin patches has to be a caramel apple. There’s something so alluring about it, even though it’s so simple. Lately people have tried to make crazy caramel apples a thing—with crushed cookies, pretzels, candy, and other ridiculous accessories—but I am an apple-simpleton and prefer mine with caramel and peanuts. These blondies have that amazing caramel apple flavor without being outrageous, which is just the way I like it!

Ingredients

• 2 medium Granny Smith apples, peeled, cored, and roughly chopped into bite-size pieces
• 16 tablespoons (2 sticks) unsalted butter, plus 1 tablespoon
• 2 cups brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 2 cups all-purpose flour
• 4 tablespoons butter, softened
• ¼ cup caramel sauce, plus more for garnish (optional)
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 2 to 2½ cups confectioners’ sugar

Directions

1. Preheat the oven to 350°F.
2. Line a 9-by-13 inch baking pan with foil or parchment paper, extending the sides of the foil over the edges of the pan.
3. Spray the foil lightly with cooking spray; set aside.
4. Sauté the chopped apples and 1 tablespoon of butter in a small saucepan over medium heat until softened and tender, 7 to 10 minutes.
5. Remove from the heat and cool slightly.
6. Melt the remaining 16 tablespoons butter in a medium saucepan over medium-low heat.
7. Remove from the heat and cool slightly, 5 minutes.
8. Whisk in 2 cups brown sugar, then whisk in the eggs, one at a time, followed by 1 tablespoon vanilla, baking soda, cinnamon, salt, and flour.
9. Fold in the apples.
10. Spread the mixture evenly into the prepared pan.
11. Bake for 22 to 26 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs.
12. Cool the blondies in the pan completely.
13. For the frosting: Beat 4 tablespoons butter, caramel sauce, and ¼ cup brown sugar together in a large bowl with an electric mixer until creamy and smooth, 1 minute.
14. Add in 1 teaspoon vanilla and 1 cup of the confectioners’ sugar until well blended.
15. Gradually add the remaining confectioners’ sugar until the frosting is light and fluffy.
16. Spread the frosting evenly over the cooled blondies in the pan.
17. Cut into squares to serve. If desired, garnish the frosted blondies with an additional drizzle of caramel sauce.

YIELD: 15-18 BLONDIES