This time of year is just so fabulous. I know everyone is writing about the fourth of July, but what’s the rush? Our nation’s birthday is a few weeks away. What I’d rather write about is the end of school. Sweet, sweet freedom. Can you tell I’m a teacher?
I love my job dearly. I also love getting up later, wearing shorts and t-shirts every day, and tooling around the DC area sightseeing. I love being a tourist in my own city, and that’s what summer is about. Blazing, searing heat as I walk from Dupont Circle to Georgetown, stopping along the way for sips of frosty drinks. Or simpler pleasures are also nice. Scooping out ice cream for my kids as they play in the sprinkler, blowing bubbles. Drinking margaritas on the deck.
So don’t rush my season! July 4th isn’t close yet. Seize the day! Don’t let life speed by!
I’m done preaching. Now let’s turn the focus to these blondies, another perfect picnic staple. They have butterscotch. And caramel. And marshmallow fluff. They’re gooey and chewy and perfect. You’ll get sticky and you will not care at all.
These are layered bars, though it’s hard to tell from the pics. The caramel layer in the middle bakes into the top and bottom a bit, but still stays there to provide maximum texture amazingness. I can only describe the feeling of biting into these bars as pillowy. Like you’re biting into this soft yet ever-so-slightly resistant wonder of cooking science.
Have I mentioned that I can be pretty modest?
When it comes to blondies, I’m pretty much in love. And when you add the butterscotch and the caramel and the marshmallow, forget it. I will warn you that I did more than test these. I friggin’ ATE these.
The hardest thing about this recipe is determining when the whole kit n’ kaboodle is done. So you will need to use a toothpick, making sure you get moist crumbs, but nothing more. You might get nervous because the edges are cooking faster. If that happens and the middle isn’t done, edge some foil around the pan to block the edges from baking too far ahead of the rest. It’s a little trick I happen to love.
But whatever happens, prepare yourself for the sticky happiness. Because blondies should be sticky, especially in the summer. Especially at a picnic. Even if it’s not the fourth of July yet!
- 3 cups light brown sugar, packed
- 1 cup unsalted butter, melted
- 4 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 package caramel bits (Kraft brand)
- 1 can sweetened condensed milk (I used fat-free)
- 1/2 cup butter, melted
- 1 cup butterscotch chips
- 1/2 cup marshmallow fluff
Peheat the oven to 350. Line a 9 x 13 pan with foil, leaving enough to overhang the sides, and coat in cooking spray.
In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
Take a larger bowl and mix the brown sugar, melted butter, eggs and vanilla until just blended. Add the dry ingredients gradually and mix until incorporated. Fold in the butterscotch chips.
Spread half the batter in the prepared pan. Bake for 15 minutes until golden.
While that is baking, microwave the remaining 1/2 cup of butter with the caramel bits and condensed milk for two minutes, microwaving in thirty-second intervals after the initial time if the mixture is not melted. Stir after each heating to make a smooth mixture.
Pour the caramel over the baked blondie, and then drop the remaining blondie batter on top, spreading out gingerly. It doesn’t need to cover the whole surface. Using a spoon, drop the marshmallow fluff in intervals along the top and swirl with the batter and caramel gently.
Bake for 30-35 minutes until a toothpick inserted into the center comes out with moist crumbs. Cool and cut into small squares.