Buttery blondies, flavored with cookie butter, and studded with caramels, these caramel Biscoff blondies are an irresistible sweet treat!
Have you tried cookie butter yet? Biscoff? Speculoos? Same thing–different names–all amazing. Think smooshed up cookies. That you can eat with a spoon. Okay–so maybe that sounds gross, but believe me, this stuff is fantastic.
My husband tried one small taste of it and said “Throw it away, it’s too good to be in the house.”
Right he was.
Don’t worry, I didn’t listen. But I did bake with it! And then I gave away the treats so we wouldn’t eat them all. Totally necessary.
Like the flavor of Biscoff/cookie butter? Try these Biscoff no-bake cookies or cookie butter muffins. Or for breakfast, try Biscoff pancakes or Biscoff granola. Didn’t I tell you this stuff is dangerous? I even eat it for breakfast!
About these caramel Biscoff blondies:
The cookie butter, or Biscoff, is stirred right into the batter of these blondies. I think it really enhances the buttery flavor of the blondies.
To make these delicious bars, simply melt butter and brown sugar together in a saucepan on the stove. Stir in one half cup of cookie butter. Next mix the dry ingredients: flour, baking powder, baking soda, and salt.
Start unwrapping caramels. You’ll need about 20 caramels. Once you have them unwrapped, cut them into quarters. You’ll have about a cup of cut-up caramels.
When the butter/sugar mixture has cooled a bit, stir in 2 eggs. Next stir in the dry mixture and spread the batter in a baking pan. Sprinkle the chopped caramels over the batter, and pop the pan into the oven.
You won’t believe how heavenly these caramel Biscoff brownies smell while they’re baking! Get ready for a simply stupendous dessert!
If you want, serve these warm with a scoop of homemade vanilla bean ice cream.
So do I! They’re so rich and buttery, and easy to make. Here’s some more delicious blondie recipes for you:
- 1/2 cup (1 stick) unsalted butter
- 2 cups brown sugar
- 1/2 cup Biscoff spread or other brand of cookie butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unwrapped caramels, cut into quarters (approximately 20 caramels before cutting)
- Preheat oven to 350°F. Grease or spray a 9×13-inch pan.
- Over medium heat, melt the butter and brown sugar in a small saucepan, stirring constantly. Melt until smooth. Remove from heat and stir in cookie butter until incorporated. Pour into a large bowl to cool.
- While that is cooling, combine flour, baking powder, baking soda and salt in a separate bowl.
- Add one egg at a time into the cooled butter/brown sugar mixture, mixing well. Add vanilla extract and stir until combined. Add the dry ingredients and stir until just combined.
- Spread the batter into the prepared pan. Sprinkle the cut-up caramels over the top, pressing down lightly into the batter.
- Bake for 20 to 25 minutes or until set and golden brown. Cool slightly in pan, but cut into squares before caramels harden.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: Delicious. Sweet, chewy and flavorful.
Husband’s take: Loves them!
Changes I would make: None.