Hershey’s makes delicious salted caramel chips which are available in our area only during the Christmas season. I buy three or four bags and squirrel them away for use during the year. This is a blonde brownie that I have made in various ways, made even more delicious with these chips. Of course, any kind of chips would be fine – dark or milk chocolate, butterscotch, peanut butter, etc., but the salted caramel version gives a special flavor to these easy-to-make bars.
2 eggs, room temperature Preheat oven to 350 degrees F 9 inch square pan, lined with parchment paper. In a large bowl, whisk together the eggs, sugars, oil and vanilla. Whisk in the baking powder and salt. Stir in the flour, chips and pecans just until blended. Spread in prepared pan. Dampening your fingertips will help spread the batter in the pan. Bake for 30 minutes at 350 degrees F until top is light-golden brown – don’t overbake. Let cool in pan for 5 minutes, then remove by lifting parchment paper and cool on wire rack. Tip: Before cutting, remove parchment paper and place it under the rack for easy cleanup of crumbs. Salted Caramel Bars
½ cup granulated sugar
½ cup light brown sugar
1/3 cup canola oil
1 tsp vanilla
½ tsp baking powder
½ tsp salt
1-1/3 cups all-purpose flour
1 cup of Hershey’s Sea Salt Caramel Chips
½ cup chopped pecans
LILLIAN'S CUPBOARD 