Violet Bakery Butterscotch Blondie Bars

Blondies are more fun in these Violet Bakery Butterscotch Blondie Bars with Caramel highlights. This blondie is crackly on top with Caramel shards, gooey in the middle, loaded with white chocolate & cashews and extremely addictive! Even better is that, it is so easy to make with ingredients probably in your pantry and no need for a mixer.

I had Blondie Bars before at Violets Bakery in London. They were just the right side of gooey and crispy and amazingly had caramel shards on the top and studded with white choc chips. And because Violet’s Bakery is out of reach for me at the moment, I had to try and recreate them and here we are. From what I can remember, the blondies at Violet Bakery didn’t have cashews, but I think they’re better with nuts. These Butterscotch Blondie Bars is for Caramel lovers out there. The smell when they come out of the oven is just heavenly. While you’re here check out my recipe for Triple Chocolate Brownies.

What you need..Violet Bakery Butterscotch Blondies

• Pantry/Fridge Staples – Butter, Flour,Cornstarch,Light Brown Sugar,Caster Sugar
• Optional Extras – White Choc Chip, Cashew Nuts or any other nuts you fancy
• Caramel Shards – Sugar

Easy does it…

• Make the caramel shards topping
• Whisk together the dry ingredients , then in another bowl whisk together the melted butter vanilla and sugars and stir in the eggs.
• Use a spatula to fold the flour mix into the egg mix until just combined then stir in the nuts or choc chips if using. Reserve a few nuts/choc chips for decorating the top of the blondies.
• Transfer dough to lined pan and sprinkle with Caramel Shards and reserved nuts and choc chips.
  
• Bake for 35 minutes then cool completely in the pan. Slice into bars about 12 to 16 pieces.

Options & More

• Biscoff it – Add small dollops of Lotus Biscoff Spread to the batter in the pan and space them out at regular intervals. Or use roughly chopped pieces of Biscoff biscuits as topping instead of the Caramel Shards.
• Peanut Butter or Nutella – Place teaspoons of peanut butter to the batter in the baking pan, and swirl it thru the batter. Do not over mix. You want swirly streaks of Peanut Butter or Nutella.
• Nuts of your Choice – Use any coarsely chopped nuts of your choice like pecans , walnuts or almonds.
• Mini Marsmallows – Fold in 1/4 cup of mini marshmallows to the batter for a colourful option. Not my favourite, but a friend loves this combo.

If you do make this blondies, or you have any questions, please drop me a line via the comments section below. I would love to hear from you.

Violet Bakery Butterscotch Blondie Bars

Recipe by Lola Adele

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

35

minutes

Butterscotch Topping Gooey Chewy Blondie Bars

Ingredients

• 300g flour (2 cups) plus 1 teaspoon cornstarch

• 1 teaspoon baking soda

• 175g butter, melted and cooled

• 1 cup light brown sugar

• 1 cup caster sugar

• 2 eggs,room temperature,beaten

• 2 tablespoon vanilla

• 1 cup cashew nuts and/or white choc chips about 150g total

• Caramel Shards

• 2 tablespoons water

• 1/2 cup caster sugar

Directions

• Preheat oven to 160°C. Spray a 9×9 inch baking pan with cooking oil and line with a square of baking paper. Prepare the caramel shards.
• In a bowl, whisk together flour,baking soda, cornstarch to combine and set aside.
• Add the sugar and the brown sugar, vanilla to the melted butter and whisk together to combine. Then add beaten eggs and whisk together well.
• Fold in the flour mixture into the butter mixture and use a spatula to mix until just combined. Then add the nuts or white chocolate chips if using. Reserve a few for sprinkling on the top.
• Transfer the mix to the prepared pan and smooth out the top with a spatula. Sprinkle with the reserved nuts and caramel shards.
• Bake for about 30 minutes or until the edges are set and golden brown . Cool in the pan before turning out in a chopping board. Cut into bars or squares.
• Caramel Shards
• Measure 2 tablespoons water into a small heavy bottomed pan. Add the sugar and stir to mix together. Line a baking pan with baking paper to set the caramel in.
• Heat gently until sugar starts to dissolve then increase the heat to medium until it turns into a deep caramel colour. Do not stir or you’ll end up with sugar crystals.
• Pour into a baking sheet lined with parchment paper. Swirl the pan around so the caramel sets in a thin even layer.

Notes

• Will keep in a sealed container in room temperature for 5 days..Australian Measurement Standards used throughout.