Peach Caramel Blondies
These luscious bar-type cookies are filled with fresh peaches and Ghirardelli caramel chips. They are absolutely divine! This is a scrumptious dessert for potlucks, tailgating or any summer or fall party when fresh peaches are available.
Equipment
- 1 11x17" jelly roll pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 spatula
- 1 sharp knife to pit, pare and dice peaches
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks)
- 1 1/2 cups brown sugar firmly packed
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 4 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking soda
- 1 tsp. sea salt
- 12 oz. pkg. Ghirardelli caramel chips
- 2 1/2 cups fresh peaches pitted, peeled and finely diced
Instructions
- Preheat oven to 350°.
- Grease or spray a large 11x17” jelly roll pan with cooking spray.
- In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
- Beat at medium speed with an electric mixer until fluffy.
- Stir in flour, caramel chips and fresh peaches with wooden spoon until combined.
- Spread and press down cookie dough into prepared cookie sheet.
- Bake at 350 degrees for 40-50 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
Notes
NOTE: My oven took almost 55 minutes to bake these blondies sufficiently. Your oven may cook them faster.
NOTE: I had to keep my hands moist to press the dough into the cookie sheet.
Peaches courtesy of Washington State Fruit Commission.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 168kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 118mgPotassium: 38mgFiber: 0.4gSugar: 16gVitamin A: 228IUVitamin C: 0.3mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!