Wednesday, October 17, 2012

Butterscotch Blondie Bars with Peanut-Pretzel Caramel

Butterscotch Blondie Bars with Peanut-Pretzel Caramel: sounds delicious, right??  Not the way I made them, unfortunately.

Looks can be deceiving!
I tried out this recipe from Epicurious with the intent of serving the bars at Rachel's birthday party, but things did not go according to plan.  I substituted a combination of unsweetened apple sauce and egg-replacer powder for the eggs, and I used coconut cream (the thick layer that rises to the top of a can of coconut milk) in place of heavy cream.

Even though the bars had a solid consistency and looked great, they didn't taste great.  The blondie bottoms were neither very sweet nor very flavorful (yet they were probably the best part of the bar).  Meanwhile, the caramel tasted slightly burnt.  Caramel is difficult to make, so I may have cooked it for too long or made some other mistake.  But, many Epicurious recipe reviewers also had trouble, so the recipe might need some tweaking, too.  I'm not going to write out the recipe here, but feel free to view the original.

In the end, I whipped up a batch of fudgy brownies instead of serving these blondie bars at the party.  If you do make these bars and you're successful, please let me know how you do it!  I believe they have the potential to be incredible.


  1. I consider this a challenge, and I'll let you know! I have to make them vegan, GF, soy-free, and peanut-free for the event to which I'm going to take them; they won't be quite the same. As you pointed out, it's the caramel and blondie base that need the troubleshooting.

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  3. People at work seemed to like them. I think they were better when they were left out for a bit, allowing the caramel to melt a bit.