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.