Salted Caramel Blondies Diabetic Friendly Recipes

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SALTED CARAMEL BLONDIES (DIABETIC FRIENDLY)



Salted Caramel Blondies (Diabetic Friendly) image

Salty potato chips add unique crunch to these caramel blondies and pack even more flavor into each 150-calorie bar. From the Fall 2013 Diabetic Living magazine.

Provided by Crafty Lady 13

Categories     Dessert

Time 43m

Yield 28 bars

Number Of Ingredients 15

1 3/4 cups packed brown sugar (sugar substitute not recommended)
1/3 cup butter
1/4 cup canola oil
1/2 cup refrigerated fat-free liquid egg product (Egg Beaters) or 2 large eggs
2 teaspoons vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 ounce ridged potato chips, coarsely crushed (about 1/4 cup)
12 vanilla caramels, unwrapped
2 tablespoons nonfat milk
1/2 teaspoon sea salt

Steps:

  • Preheat oven to 350°F Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly coat foil with nonstick cooking spray. In a medium saucepan combine brown sugar, butter and oil; cook and stir over medium heat until smooth. Remove from heat; cool slightly. Stir in egg and vanilla.
  • In medium bowl, combine the flours, baking powder, 1/2 teaspoon salt and the baking soda. Add the egg mixture to the flour mixture; stir to combine. Stir in pecans.
  • Spread batter into the prepared baking pan. Sprinkle with crushed potato chips. Bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pan on a wire rack.
  • Meanwhile, in a 1-cup glass measure combine vanilla caramels and milk. Microwave on 50% power 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Drizzle mixture over blondies; quickly sprinkle with the sea salt.
  • Using the edges of the foil, lift the uncut blondies out of the pan. Cut into 28 bars.

Nutrition Facts : Calories 153.7, Fat 6.2, SaturatedFat 1.8, Cholesterol 6.1, Sodium 144.3, Carbohydrate 24, Fiber 0.8, Sugar 16.4, Protein 1.5

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