• Heat oven to 350°. Line an 8 x 8-inch pan with nonstick aluminum foil; coat with nonstick cooking spray.

  • Combine flour, baking powder and salt. In a large bowl, beat butter and sugar with an electric mixer until fluffy. Working in batches, beat flour mixture into butter mixture, alternating with 1 egg at a time, mixing well between additions. Beat in vanilla. Spread batter in prepared pan.

  • In a medium nonstick saucepan, cook caramels and heavy cream over medium-low until melted, about 10 minutes. Remove from heat; stir in sea salt.

  • Pour caramel over batter. With a small knife, swirl caramel into batter as much as possible. Smooth top. Sprinkle with a pinch of sea salt. Bake 40 minutes, until a toothpick inserted in center comes out clean.

  • Cool 30 minutes in pan on a wire rack, then run a knife around edge of blondie. Use foil to lift blondie onto rack to cool completely. Carefully peel away foil. Cut into 36 bites.


Tote Tip: Cover with foil and tote right in the pan.

Nutrition Facts

115 calories; 6 g total fat; 107 mg sodium. 14 g carbohydrates; 1 g protein;