Salted Rolo Blondie Bars
Soft and chewy vanilla brownies stuffed with Rolo Caramel Candies and sprinkled with coarse sea salt make these sweet and salty blondie bars magnificent.
Ingredients
- 3 and ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 11 tablespoons unsalted butter, at room temperature
- 2 cups brown sugar, packed
- 1 large egg + 1 egg yolk, at room temperature
- 2 tablespoons vanilla extract
- 2 cups Rolo Caramel Candies chopped¹
- coarse sea salt, for topping
Instructions
- 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.
- Using a rubber spatula, gently fold in 1 ¾ cups of chopped Rolo Caramel Candies¹.
- 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!
Notes
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.
