Tested till perfect Caramel Coconut Blondies
Caramel Coconut Blondies
Photography by Matthew Kimura

Caramel Coconut Blondies

 Keep the blondies in the pan to overwrap and take to your bake sale. 

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: April 2011

Recipe3 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 pieces


  • 1/2 cup 1/2cupunsalted butter
  • 1-1/4 cups 1-1/4cupspacked brown sugar
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 1-1/4 cups 1-1/4cupsall-purpose flour
  • 1/2 cup 1/2cupsweetened shredded coconut
  • 1/2 tsp 1/2tspbaking powder
  • 1/4 tsp 1/4tspsalt

Caramel Topping:

  • 10 10caramel candy cubes
  • 2 tbsp 2tbspwater
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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 salt; 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.)

Nutritional Information Per piece: about

cal 129 pro 1g total fat 5g sat. fat 3g
carb 20g fibre 0 chol 26mg sodium 54mg
potassium 67mg

% RDI:

calcium 2 iron 4 vit A 4 folate 7
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