OK guys–I’ve got a big one for you today. I stumbled upon the most delicious recipe for a blondie bar that I have ever had In. My. Life.

I made Salted Caramel Cheesecake Blondie Bars. And I am going to tell you all something. I will NEVER make these again. NEVER! Why never, you ask? Well–It’s not that there are bad, It is because they are so dangerously good. I could not keep away from them. I lost 40 pounds, and I have to say, that these things are not only addicting, they are scary good, because having just one, will not do it.

After I made these delicious Salted Caramel Cheesecake Blondie Bars, I seriously felt like I created a drug. I felt like Heisenberg, from Breaking Bad,  and I made a drug that will change my universe, as well as the universe of many others. Okay, maybe a little dramatic there, but still. I made them once, and I think I will only make them during the holidays, because if I make them as often as I would like to, I would be in serious trouble.

They are somewhat easy to make. You start off by making your cheesecake batter, then you make your blondie batter. First spread the blodie batter in the pan, then top with your cheesecake batter, and drizzle on some of the caramel sauce. Use a fork, to swirl that together, then repeat the process of layers. Bake for about an hour using an 8×8 pan, or 50-55 minutes using a 9×9 square pan. I GUARANTEE that they will disappear! I GUARANTEE that people will be begging you to either make these for them all the time, or give them the recipe, so they can get their fix!

 

This recipe is adapted from the original recipe by Lisa Keys for Food Network Magazine. This was a winning recipe, that came in as runner up to a baking competition in the magazine. Her recipe calls for Fleur De Sel–which is French Sea Salt, and a 9×9 inch square pan. I only had an 8×8 inch on hand, and regular sea salt. My tip: Make sure to use high quality vanilla extract. I started using the good stuff as of late, and I will never go back!

I made a few changes, and I am telling you that these will steal the show at any holiday party! So scrumptious, I bet you can’t have just one!

 

Salted Caramel Cheesecake Blondie Bars

Ingredients

  • 1 cup pecans
  • Cooking spray
  • 1 8 -ounce package cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons high quality pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 3 tablespoons high-quality caramel sauce, plus more for topping
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat the oven to 325 degrees F.
  2. Coat a 8-inch square baking dish with cooking spray. Line with parchment paper, leaving an overhang; coat the parchment with cooking spray.
  3. Make the cheesecake batter: Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in 1 egg and 1/2 teaspoon vanilla until combined; set aside.
  4. Make the blondie batter: Whisk the flour, baking powder and fine salt in a medium bowl. Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in 3/4 cup pecans.
  5. Spread half of the blondie batter in the prepared pan. Top with half of the cheesecake batter in spoonfuls. Warm the caramel sauce in the microwave, then drizzle between the spoonfuls of cheesecake batter. Top with the remaining blondie batter, then the remaining cheesecake batter in spoonfuls. Using the tip of a butter knife, gently swirl together to create a marbled effect.
  6. Bake until a toothpick inserted into the center comes out clean, 60 minutes. Let cool 10 minutes in the pan, then lift the blondies out of the pan using the parchment and transfer to a rack. Drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the sea salt. Refrigerate until completely cooled, about 2 hours. Cut into squares.
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