Bready or Not Original: Macadamia Nut Caramel Chip Blondies

This original recipe combines salted caramel chips (my new favorite ingredient) with my beloved macadamia nuts to make something innovative and amazing.

These Macadamia Nut Caramel Chip Blondies are soft, chewy, and nigh divine. Plus, if you’re in a hurry, they are fast to make and bake.

That’s exactly what I needed when I created this recipe. I had another recipe result in total disaster (it happens to us all!) and I needed another platter of baked goods, fast, for my husband to take to work…

… where these bars were declared a new kind of crack. All of the bars were scarfed up. Not bad for an emergency oh-crap-what-can-I-throw-together recipe.

If you need to sub another kind of nut in this recipe, I think pecans and walnuts would work especially well. I do suggest sticking with the balance of 1 cup white chocolate and 1 cup salted caramel chips, though.

Caramel chips are very strong–like butterscotch chips in that way. They are a great ingredient, but you don’t want to go overkill. Plus, this way you’ll still have half a bag for another recipe. Scroll back on Bready or Not for some suggestions!

Print Recipe

Bready or Not Original: Macadamia Nut Caramel Chip Blondies

These delicious, fast-to-make bars utilize salted caramel chips, a fantastic new innovation on the baking aisle. These bars are chewy and sweet with a welcome crunch from the macadamia nuts.

Course: Dessert, Snack

Keyword: bars, chocolate, macadamia nuts

Author: Beth Cato

Ingredients

• 1 cup unsalted butter 2 sticks, softened
• 2 cups brown sugar packed
• 2 eggs room temperature
• 1 Tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 cups old-fashioned rolled oats
• 1 teaspoon coarse sea salt
• 1 teaspoon baking powder
• 1 cup salted caramel chips
• 1 cup white chocolate chips
• 1/2 cup macadamia nuts chopped

Instructions

• Preheat oven at 350-degrees. Line a 9x13 baking pan with foil and apply nonstick spray or butter.
• In a large bowl, stir together the butter and brown sugar until fluffy and smooth. Add the eggs and vanilla.
• In a smaller bowl, sift together the flour, oats, salt, and baking powder. Gradually mix the dry ingredients into the wet. Stir in the two kinds of chips and macadamia nuts until just distributed.
• Smooth out the dough in the prepared pan. Bake for 20 to 25 minutes, until the center passes the toothpick test. Cool completely before using the foil to life the contents from pan to slice on a cutting board.
• Store in a sealed container with parchment or wax paper between the layers.
• OM NOM NOM!