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.
| Print Recipe |
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| | Chocolate Caramel Toffee Pumpkin Blondies
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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:
- 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!
- In a bowl, mix flour, cinnamon, baking soda, salt, nutmeg, and cloves.
- In a second bowl mix melted butter and sugars.
- Add egg and vanilla and mix well.
- Mix the pumpkin into the butter and sugar mixture.
- Combine the dry ingredients with the wet ingredients mixing well.
- Gently mix in chocolate chips and the toffee.
- Pour about half of the mixture into your prepared pan and cook for 12 minutes.
- Remove from the oven and pour the caramel on top of the blondies.
- Spoon the remaining batter on top of the caramel and return to the oven and bake for an additional 35 minutes.
- Let cool completely before cutting.
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Debra Recipes says
The recipe that I need to try immediately at home. I can not wait to get started it!