Preheat oven to 350F degrees. Grease a 13"x9" baking pan with non-stick cooking spray. Set aside.
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside
In a large bowl using an electric mixer, beat butter on medium speed; beat until smooth and creamy. Add the brown sugar; mix on medium speed until light and fluffy. Use a rubber spatula and scrape sides of the bowl. Add the egg, egg yolk, and vanilla extract; mix until fully incorporated.
Add half of the flour mixture; mix on low just until flour disappears. Add remaining flour mixture; mix until combined. Scrape the bowl and mix 15-seconds.
Spread batter evenly into prepared pan. Sprinkle with coarse sea salt and top with the remaining ¼ cup of chopped candy.
Bake for 25-30 minutes or until edges are golden brown and center is light golden brown. Cool completely on wire rack. Cut into bars. Eat & Enjoy!
Salted Rolo Blondie Bars should be stored in an airtight container; will keep 3+ days.¹ You may substitute Rolo Caramel Candies with your favorite candy bars, chopped.Recipe adapted from Kristen Tomlan of DO's Salted Candy Blondie Bars.