Graham Square Caramel Chocolate Chip Blondies

These blondies are so easy to make, fun and delicious to eat, freeze perfectly, and yield a unique and updated version of the classic blondie.  Try it and you’ll love it as much as we did!  Perfect for your Purim seuda dessert table, a long Shabbos-day afternoon snack, or any other time you can think of that requires a sweet treat 🙂

Graham Square Caramel Chocolate Chip Blondies

Preheat the oven to 350*. 

Take one (6 oz) store bought graham pie crust, remove the plastic lid, and slide the crust out of the foil it comes in into a large bowl.  With a wooden spoon, chop up the crust into large crumbs.  Set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, combine:

2 eggs

1 tsp. vanilla extract

1 c. brown sugar

3/4 c. oil (I use canola oil)

Beat on medium-high for 3-5 minutes.

To the bowl, add:

1 1/2 c. white whole wheat flour

1 tsp. baking powder

dash salt

1/2 c. of the graham crumbs

Beat all together till the dry ingredients are incorporated into the batter, scraping down the sides of the bowl as necessary.  To the batter, add:

1/4 c. caramel flavored chips

1/4 c. chocolate chips

Beat another minute or so to combine the chips into the batter. 

Spray a 9×13 foil pan with non stick cooking spray, such as Pam.  Transfer the batter to the foil pan and spread it out so it is evenly distributed in the foil pan.

Top the blondie dough, in the following order, with:

1/4 c. caramel flavored chips

the rest of the graham crumbs

1/4 c. chocolate chips

Bake on 350* for 25-30 minutes (depending on your oven), rotating the pan half-way through baking.

When the blondies are done, remove the pan from the oven and allow it to cool on a wire rack (alternatively, you can eat the blondies warm out of the oven, when the chips are still melted!).  Serve blondies with a scoop of (parve or dairy) ice cream of your choice.

B’tay’avon, happy baking, and Freilichin Purim!


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