White Chocolate Caramel Swirl Blondies

Hello! I was baking things to make a care package for The Middle Child the other day. He’s in Japan and hasn’t been home in 2 years. The last time he was home was for a funeral. It was a sad, quick trip so it almost doesn’t even count.

He called the other day and was talking about my food and said he would really like some home cooking. I wish I could send him dinners, but for now the best I can do is baked goods.

I was making cookies and decided I wanted something different. I decided to make blondies. Not just any blondies, I wanted these to be special. I know a lot of people go for semi-sweet chocolate chips in their blondies, but I decided to use white chocolate chips instead. To take these over the top I swirled in some caramel sauce. YUM!

The combination of the soft molasses flavor from the brown sugar + buttery caramel + subtle white chocolate is pure perfection. These are chewy, rich and flavorful. Everything a good blondie should be.

I used Smuckers Caramel Flavored Topping for this recipe.

Here’s what you’ll need:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 1/2 cups light brown sugar

3/4 cup butter (melted)

2 large eggs

2 tsp vanilla extract

1/2 cup white chocolate chips

4-5 oz Smuckers Caramel Flavored Topping

Ok. Let’s do this!

Preheat oven to 350°

Line a 13×9 baking pan with parchment paper.  

Whisk flour, baking powder, and salt together in a bowl.

In a medium bowl, whisk sugar and melted butter together until fully combined. 

Whisk in the eggs and vanilla.  

Using a rubber spatula, gently fold in the flour mixture.  

Once the mixture is fully combined, fold in the white chocolate chips.

Pour the batter into the prepared pan and smooth the top.

Warm the caramel slightly so it is easy to pour. Carefully drizzle it over the batter. 

Use a knife to create a marbled swirl by running the knife in the opposite direction of the drizzle.  (If you drizzled the caramel horizontally, use the knife to make vertical strokes.)

Bake until the top is shiny and cracked slightly, it should feel slightly firm to the touch (not jiggly), about 30-35 minutes.

Let the blondies cool in the baking pan for 10 minutes. 

Remove the blondies from the baking pan and cool completely on a wire rack before cutting into bars.

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Thanks for stopping by!

Print Recipe

White Chocolate Caramel Swirl Blondies

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American

Keyword: blondies, caramel, recipe, white chocolate

Servings: 12 Bars

Author: Country Girl

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups light brown sugar
• 3/4 cup butter melted
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup white chocolate chips
• 4-5 oz Smuckers Caramel Flavored Topping

Instructions

• Preheat oven to 350°
• Line a 13×9 baking pan with parchment paper.
• Whisk flour, baking powder, and salt together in a bowl.
• In a medium bowl, whisk sugar and melted butter together until fully combined.
• Whisk in the eggs and vanilla.
• Using a rubber spatula, gently fold in the flour mixture.
• Once the mixture is fully combined, fold in the white chocolate chips.
• Pour the batter into the prepared pan and smooth the top.
• Warm the caramel slightly so it is easy to pour. Carefully drizzle it over the batter.
• Use a knife to create a marbled swirl by running the knife in the opposite direction of the drizzle.  (If you drizzled the caramel horizontally, use the knife to make vertical strokes.)
• Bake until the top is shiny and cracked slightly, it should feel slightly firm to the touch (not jiggly), about 30-35 minutes.
• Let the blondies cool in the baking pan for 10 minutes.
• Remove the blondies from the baking pan and cool completely on a wire rack before cutting into bars.