Caramel Coconut Blondies Caramel Coconut Blondies

Caramel Coconut Blondies 150 Image by: Caramel Coconut Blondies 150 Author: Canadian Living

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

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: April 2011


Caramel Topping:


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 facts Per piece: about

  • Sodium 54 mg
  • Protein 1 g
  • Calories 129.0
  • Total fat 5 g
  • Potassium 67 mg
  • Cholesterol 26 mg
  • Saturated fat 3 g
  • Total carbohydrate 20 g


  • Iron 4.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 4.0
Share X

Caramel Coconut Blondies