Caramel Coconut Blondies
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Caramel Coconut Blondies
Photography by Matthew Kimura
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 129129 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 20 g20g carb |
| fibre | 00 fibre |
| chol | 26 mg26mg chol |
| sodium | 54 mg54mg sodium |
| potassium | 67 mg67mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 44 vit A |
| folate | 77 folate |
Keep the blondies in the pan to overwrap and take to your bake sale.
Ingredients
- 1/2 cup unsalted butter 1/2 cup unsalted butter
- 1-1/4 cups packed brown sugar 1-1/4 cups packed brown sugar
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 1-1/4 cups all-purpose flour 1-1/4 cups all-purpose flour
- 1/2 cup sweetened shredded coconut 1/2 cup sweetened shredded coconut
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- Caramel Topping:
- 10 caramel candy cubes 10 caramel candy cubes
- 2 tbsp water 2 tbsp water
Preparation
In large bowl, beat butter with brown sugar until light and fluffy. Beat in eggs, 1 at a time; beat in vanilla.
Whisk together flour, coconut, baking powder and sa< stir into butter mixture. Spread in parchment paper–lined 8-inch (2 L) square cake pan.
Bake in 325°F (160°C) oven until cake tester inserted in centre comes out with a few crumbs clinging, about 35 minutes. Let cool in pan on rack.
Caramel Topping: In small saucepan, melt caramels with water over medium-low heat until smooth. Drizzle over cooled blondies. Refrigerate for 20 minutes. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.)
Whisk together flour, coconut, baking powder and sa< stir into butter mixture. Spread in parchment paper–lined 8-inch (2 L) square cake pan.
Bake in 325°F (160°C) oven until cake tester inserted in centre comes out with a few crumbs clinging, about 35 minutes. Let cool in pan on rack.
Caramel Topping: In small saucepan, melt caramels with water over medium-low heat until smooth. Drizzle over cooled blondies. Refrigerate for 20 minutes. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.)
Source : Canadian Living Magazine: April 2011
- Keywords : Spring; Snacks; Butter; Brown sugar; Eggs; Flour; Coconut; Bake; 200 calories;
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