Caramel Crunch Blondies are the BEST blondie recipe with a candy bar and caramel candy upgrade.
These blondies stay soft and chewy for days – if they last that long! Trust me, they disappear fast!
This is the BEST Blondie Recipe
I love soft and chewy blondies and have been using the same recipe for years to create all kinds of variations like these caramel crunch blondies. When you start with the best blondie recipe, you are guaranteed a fantastic bar no matter what you add to them. They are full of brown sugar and have the most amazing flavor.
This recipe is really the best – no matter what you put in them. I love adding caramel and crunch bars, but you can add whatever you want (hello, Milky Way Blondies). These taste almost like melted toffee. If you’re looking for the best blondie recipe, look no further – you’ve found it.
What’s the secret to super soft blondies?
- Brown sugar. Lots and lots and lots of it!
- Under-baking them – do NOT over-bake them. Take the blondies out of the oven when they don’t look done, and they’ll finish cooking as they cool.
These blondies with crunch bars stay soft and chewy for days, making them great for gifts, make-ahead for a party, or even sending them to some lucky person in the mail!
These blondies are the same base that I used to make these Loaded Chocolate Chip Cookie Bars, Toffee Blondies, and Nutter Butter Butterscotch Blondies. You really cannot go wrong with these – they turn out fabulous every time. Plus, they come together in just one bowl, and you can be eating blondies with caramel and candy bars in under an hour.
Table of Contents
- Brown Sugar: 2 full cups!
- Butter: I use unsalted
- Eggs, Vanilla extract, Salt: typical in cookie bars
- Baking powder: these use powder instead of soda, which gives them a nice texture
- Flour: use All-purpose
- Mix-ins: today we are using chopped Crunch bars and Caramel Bits or chopped Caramel Squares
How to Make Blondies
1. Prepare your pan: Line a 9×13” baking pan with foil and coat it with cooking spray.
2. Cream: In a large bowl, cream the brown sugar and butter. Add the eggs and vanilla extract and beat until combined. Mix in the baking powder, salt, and flour.
3. Mix: Mix in one cup of the chopped candy bars and all of the caramels. Press the dough into the prepared pan. The dough will be sticky, so lightly coat your hands with cooking spray to make it easier to press the dough.
4. Bake: Sprinkle the rest of the chopped candy over the top of the batter, and then bake the bars for 25 minutes at 350°F. Take them out of the oven when they are still underdone and jiggly in the center. They will finish cooking in the pan and will set up as they cool.
5. Cool them completely before slicing and serving. Store leftovers in an airtight container.
Are blondies supposed to be gooey? When they are properly baked, they will be soft and chewy when cool. The key is to take them out of the oven while they are still gooey in the center. As they cool, they will set up. If you overbake blondies, they will end up very hard once cooled, so keep an eye on them while they are baking and take them out when they are a little underbaked.
Why are my blondies cakey? Cakey blondies have too much flour. When you measure the flour, be sure to use the spoon and level method for the most accurate measurement. This will ensure that you don’t add too much, which will make them cakey instead of soft and chewy. These crunchy caramel blondies are one of my favorite variations – I mean, what’s not to love about chocolate, caramel, and the best soft and chewy blondie? Give them a try – I know you will love them, too!
More Blondie Recipes You Have to Try
Caramel Crunch Blondies
- 2 cups (400g) brown sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups (248g) all-purpose flour
- 2 cups chopped Crunch Bars about 18 minis, divided
- 15 caramel squares such as Kraft, unwrapped and quartered
- Preheat oven to 350 degrees. Line a 9×13” pan with foil and spray with cooking spray.
- Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
- Stir in 1 cup of the chopped Crunch Bars and all of the quartered caramel squares.
- Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
- Sprinkle the remaining 1 cup of chopped Crunch bars over the top and press lightly to make them stick to the surface.
- Bake at 350 for about 25 minutes. (Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.
- You can use any mix-ins you like totaling up to 2 cups
- If you can find them, use the Caramel Bits (instead of squares) – use about 1 cup. These are smaller and less firm, plus you don’t have to unwrap and cut them.
- Don’t over bake these! They taste better under baked.
Nutritional information not guaranteed to be accurate
These Caramel Crunch Blondies are the best – I love adding in caramel and chocolate, but you can add whatever you want, even candy!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 28, 2021