Ingredients:
- 2 cups brown sugar
- 1 1/2 sticks butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup caramel ice cream topping
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups flour
- 1 1/4 cup caramel bits
- 1 1/2 cups rice krispies cereal
- 2 cups chocolate chips
- 1/2 cup heavy whipping cream
Directions:
Cream the butter and sugar until creamy. Add the eggs, vanilla, caramel topping and salt and beat on low until fluffy.
Add the baking powder and flour to the butter mixture, mix well. Stir in the caramel bits and rice krispies by hand. Spread in a greased 9×13 pan and bake at 350 degrees for 28 minutes. Cool on a wire rack.
Bring the heavy whipping cream to a boil in a small saucepan. Remove from the heat and pour in the chips. Stir until melted and creamy. Let cool slightly. Spread on top of the cooled blondes and let set in the fridge for one hour or until firm. Remove from fridge, and let stand at room temperature 10 minutes or until slightly softened. Cut into 24 bars.
Amy Jason, a Vestavia wife and mother of three, is an avid baker and cookie connoisseur. She believes that sharing “a little sacka sugar” from your heart and from your kitchen is the sweetest way to spread some smiles. She doesn’t always know what’s for dinner, but she always knows what’s for dessert! Amy can be contacted at amy.jason@att.net.
