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+ servings
blondies in a stack with caramel drizzled over

Caramel Apple Toffee Blondies

Adding apple and toffee bits to blondies makes them the perfect apple season dessert. When you drizzle homemade caramel sauce over the top it makes them irresistible!
Servings 24 bars; about 1 cup caramel sauce
Author Dorothy Kern


For the blondies

  • 1 1/2 cups brown sugar
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 2 cups flour
  • 2 cups apples peeled, cored, and diced small
  • 1 cup toffee bits

For the caramel (optional, but amazing)

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy whipping cream


  • Preheat oven to 350°F. Line a 9x13” 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.
  • Mix in the apples and toffee bits.
  • Press into prepared pan (dough is very wet and sticky, spray your hands with cooking spray to avoid it sticking to your hands). Bake for about 30-35 minutes, until the edges are golden brown and the center just loses the wet look.
  • Cool bars completely before cutting.
  • Make the caramel: melt butter in a medium saucepan. Add the brown sugar and stir until the mixture boils. Boil for 1 minute without stirring. Turn off the heat and stir in the vanilla and heavy cream. Transfer to a jar to cool.
  • Serve bars with a generous drizzle of caramel. Store bars in a covered container for up to 3 days.