These White Chocolate Caramel Blondies are quick and easy to make, and they’re endlessly customizable. I love the contrast of sweet white chocolate chips with soft caramel pieces, but you can swap in dried fruit, different chocolate chips, chopped candy bars, or any mix-ins you prefer.
Blondies are essentially the “blonder” cousin of brownies: buttery, dense bar cookies that satisfy a sweet tooth without a lot of fuss. For this batch I skipped milk, dark, or semi-sweet chocolate and focused on white chocolate. To add extra chew and caramel flavor, I used Kraft Caramel Bits — tiny nuggets that melt into gooey pockets as they bake. If you don’t have caramel chips, chopped soft caramels work well too.
The result is a warm, soft bar cookie with a buttery edge and a tender, slightly gooey center. I prefer to pull them from the oven a minute early so they stay chewy rather than dry.
Begin by preheating your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang so you can lift the blondies from the pan when they’re cool.
Whisk together the dry ingredients — all-purpose flour, baking powder, baking soda, and salt — and set aside. In a separate bowl, combine melted unsalted butter with brown sugar and vanilla. Stir in the egg until fully incorporated.
Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the white chocolate chips and caramel chips — the batter will be very thick. Use a rubber spatula dipped in water to spread the batter evenly in the prepared pan.
If you like a hint of warm spice, sprinkle the top with a little ground cinnamon before baking. Bake for about 20 minutes, or until the top is lightly golden. I recommend removing them when they still look slightly underbaked for a chewy center. Let the blondies cool completely in the pan, then lift them out using the parchment overhang and cut into 12 squares.
The caramel chips will be varied — some pieces remain a bit firm while others melt into irresistible gooey pockets. The white chocolate softens and melds into the batter, creating rich, sweet bites. These blondies are simple comfort food and great for sharing or packing for a snack.
White Chocolate Caramel Blondies
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Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1 cup brown sugar
- 1/3 cup unsalted buttermelted
- 1 tbsp vanilla extract
- 1 large egg
- 1 cup white chocolate chips
- 1/2 cup caramel chips
- 1/2 tsp cinnamon
Instructions
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Preheat oven to 350° F (175° C).
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Line a 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang to lift the blondies out.
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Whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In another bowl, combine the melted butter, brown sugar, and vanilla. Add the egg and mix until smooth.
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Gradually add the dry ingredients to the wet mixture and stir until combined. Fold in the white chocolate and caramel chips. The batter will be very thick. Spread evenly into the prepared pan using a rubber spatula dipped in water.
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Sprinkle the top with cinnamon, if using. Bake about 20 minutes or until the top is lightly browned. Allow to cool completely before cutting into 12 squares.
Nutrition
The nutrition information is an estimate and should not replace professional advice.