Caramel Cashew Blondies

The best blondies in the workshop!


2 cups packed brown sugar
3/4 cup butter, softened
2 teaspoons vanilla
2 eggs
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.
In a large bowl, beat brown sugar and butter with an electric mixer on medium speed until light and fluffy. Beat in 1 teaspoon of the vanilla and the eggs until well blended. Stir in flour, baking powder, and salt until blended. Spread in pan. Bake for 25 to 30 minutes or until set.
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 of vanilla and the cashews. Pour evenly over bars. Cool completely in the pan on a cooling rack, for about 3 hours. Use foil to lift out of the pan. Cut into 6 rows by 4 rows.


Courtney the Wizard Elf