The best blondies in the workshop!
2 cups packed brown sugar
3/4 cup butter, softened
2 teaspoons vanilla
1 3/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
36 caramels, unwrapped
1/4 cup whipping cream
1 can (8.5 oz) salted cashews, coarsely chopped (1 1/2 cups)
Heat oven to 350°F. Line 13x9-inch pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
Meanwhile, in a 2-quart saucepan, melt caramels with whipping cream over medium-low heat, stirring frequently, until melted and smooth. Stir in the remaining 1 teaspoon vanilla and the cashews. Pour evenly over bars. Cool completely in pan on a cooling rack, about 3 hours. Use foil to lift out of the pan. Cut into 6 rows by 4 rows.
Courtney the Wizard Elf