Salted Caramel Blondies (Diabetic Friendly)
"Salty potato chips add unique crunch to these caramel blondies and pack even more flavor into each 150-calorie bar. From the Fall 2013 Diabetic Living magazine."
- Ready In:
- 43mins
- Ingredients:
- 15
- Yields:
-
28 bars
ingredients
- 1 3⁄4 cups packed brown sugar (sugar substitute not recommended)
- 1⁄3 cup butter
- 1⁄4 cup canola oil
- 1⁄2 cup refrigerated fat-free liquid egg product (Egg Beaters) or 2 large eggs
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup chopped pecans
- 1⁄2 ounce ridged potato chips, coarsely crushed (about 1/4 cup)
- 12 vanilla caramels, unwrapped
- 2 tablespoons nonfat milk
- 1⁄2 teaspoon sea salt
directions
- Preheat oven to 350°F Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly coat foil with nonstick cooking spray. In a medium saucepan combine brown sugar, butter and oil; cook and stir over medium heat until smooth. Remove from heat; cool slightly. Stir in egg and vanilla.
- In medium bowl, combine the flours, baking powder, 1/2 teaspoon salt and the baking soda. Add the egg mixture to the flour mixture; stir to combine. Stir in pecans.
- Spread batter into the prepared baking pan. Sprinkle with crushed potato chips. Bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pan on a wire rack.
- Meanwhile, in a 1-cup glass measure combine vanilla caramels and milk. Microwave on 50% power 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Drizzle mixture over blondies; quickly sprinkle with the sea salt.
- Using the edges of the foil, lift the uncut blondies out of the pan. Cut into 28 bars.
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RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
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