Dulce De Leche Blondies Recipe Easy

DULCE DE LECHE BLONDIES

Steps:

• Preheat oven to 350 degrees F. Foil AND grease (or use non-stick foil) a 13x9 baking pan. Sift flour, baking soda and salt into medium bowl.
• Beat butter and brown sugar in large bowl until creamy. Add eggs and vanilla; beat until smooth. Gradually stir in flour mixture Spread half of batter in prepared pan. Bake 8 minues; cool 5 minutes on wire rack.
• Meanwhile, melt caramels and evaporated milk in nonstick saucepan over very low heat. Reserving 2 tablespoonfuls for drizzle, GENTLY SPOON remaining caramel mixture over baked layer in pan. Drop tablespoonfuls of remaining batter over caramel layer, swirl slightly with knife.
• Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into squares. Reheat reserved caramel, if necessary; drizzle over bars.

DULCE DE LECHE

Steps:

• Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
• When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
• Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.

DULCE DE LECHE BLONDIES (FILLED AND TOPPED!)

Steps:

• Preheat oven to 350*F.
• Grease a 13x9" baking pan or line it with parchment paper.
• Sift together the flour, baking soda, and salt in a medium bowl; set aside.
• Using an electric mixer on medium speed, cream together the butter and brown sugar until creamy.
• Add the eggs and vanilla; beat until smooth.
• Gradually stir in the flour mixture.
• Spread 1/2 to 2/3 of the batter evenly in the prepared pan.
• Bake for 7-8 minutes; cool for 5 minutes on a wire rack.
• Meanwhile, melt the caramels in the evaporated milk in a non-stick saucepan over very low heat; reserve 2 Tbsp.
• Pour the remaining caramel over the baked bottom layer of dough.
• Drop dollops of the remaining dough over the caramel layer; swirl slightly with a knife.
• Bake for 25 minutes, or until golden brown.
• Cool completely in pan on a wire rack; drizzle with the reserved caramel, reheating if necessary.
• Cut into 1" bars.