Chocolate Caramel Toffee Pumpkin Blondie Recipe – Stonewall Kitchen Review

Chocolate.

Caramel.

Toffee.

Pumpkin.

You guys….It doesn’t get better than this! I promise! In fact, this is probably one of the best, if not the best recipes I have ever made. EVER.

I have been waiting for just the right recipe to use my Stonewall Kitchen Sea Salt Caramel Sauce ever since I got it in New York. It’s taken everything I had not to just dig into it with a spoon. It’s seriously amazing stuff.

Actually, everything from that company is to die for! Their pancake mix makes the lightest and fluffiest pancakes. They have drink mixes that a few of my girlfriends will be getting for Christmas for sure! And great meal helpers like New England Chicken Stew Mix and Sloppy Joe Sauce. High quality and delicious they are perfect for busy mom’s who want to make good food.

And of course the desserts.

Like the caramel sauce. (Can you tell I’m in love?)

Luckily for you we will be giving away a HUGE Stonewall Kitchen prize pack! 🙂 Yay!

And with your caramel sauce, you can make this delicious loaded dessert! Chocolate, Caramel, Toffee Pumpkin Blondie. Yes.

Chocolate Caramel Toffee Pumpkin Blondies

Print Recipe

 

Chocolate Caramel Toffee Pumpkin Blondies Print Recipe

Ingredients

• 
  2 1/2 cups
  
  flour
• 
  2 tsp
  
  cinnamon
• 
  1/2 tsp
  
  baking soda
• 
  1/4 tsp
  
  salt
• 
  1/8 tsp
  
  cloves
• 
  1 cup
  
  butter melted
• 
  1 cup
  
  brown sugar
• 
  1/2 cup
  
  sugar
• 
  1
  
  egg lightly beaten
• 
  1 tsp
  
  vanilla
• 
  1 can
  
  pumpkin 15 oz
• 
  1/2 cup
  
  semi-sweet chocolate chips
• 
  1/2 cup
  
  toffee pieces
• 
  12 oz
  
  Stonewall Kitchen Sea Salt Caramel Sauce

Servings:

Instructions

1. Preheat the oven to 350. Spray a 9×13 pan with non-stick spray or with a layer of parchment paper. I really recommend using the parchment paper for this recipe!

2. In a bowl, mix flour, cinnamon, baking soda, salt, nutmeg, and cloves.

   

3. In a second bowl mix melted butter and sugars.

   

4. Add egg and vanilla and mix well.

   

5. Mix the pumpkin into the butter and sugar mixture.

   

6. Combine the dry ingredients with the wet ingredients mixing well.

   

7. Gently mix in chocolate chips and the toffee.

   

8. Pour about half of the mixture into your prepared pan and cook for 12 minutes.

   

9. Remove from the oven and pour the caramel on top of the blondies.

   

10. Spoon the remaining batter on top of the caramel and return to the oven and bake for an additional 35 minutes.

    

11. Let cool completely before cutting.

    

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