Caramel Corn Blondies
['1 cup (2 sticks) unsalted butter, melted, plus more for pan', '1 1/4 cups (packed) dark brown sugar', '2 large eggs, room temperature', '1 teaspoon vanilla extract', '1/2 teaspoon kosher salt', '2 cups all-purpose flour', '3/4 cup chopped roasted salted peanuts, divided', '3 heaping cups caramel corn with peanuts (such as Cracker Jack)']
Preheat oven to 350°F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.
Whisk brown sugar and 1 cup butter in a large bowl until smooth. Add eggs, one at a time, whisking between additions, until smooth. Whisk in vanilla and salt. Add flour and stir to combine. Gently fold in 1/2 cup peanuts.
Scrape batter into prepared pan and smooth top, pushing batter to edges. Sprinkle evenly with caramel corn and remaining 1/4 cup peanuts and press down gently.
Bake blondies until golden brown and firm, 25–30 minutes. Let cool on a wire rack. Lift bar out of pan using parchment overhang and cut into 24 squares.
Bars can be stored in an airtight container at room temperature for up to 3 days.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.