I signed up to participate in a blogger cookie swap, and was excited to try out a recipe I’d had in my head for a while. Can one consider a blondie a cookie? In this case, I did. I had seen recipes for sweets including potato chips, and I love salty pretzels in my treats, so why not include one of my most favorite crunchy treats–Caramel Bugles? These things are a slice of crunchy heaven, I tell ya. I first discovered them last March when my mom brought them along on our Disney World road trip adventure. So I thought I’d throw them into a blondie recipe. I got the base of the bar from my friend Joceyln’s site, Inside BruCrew Life, from her Congo Bars. I made them once before, and they were so moist and delicious. But I had a little mishap the day I made these, and they got SLIGHTLY overcooked. I wouldn’t even share these today if I didn’t HAVE to on account of the cookie swap and my promise to share, so look at Jocelyn’s recipe above if you want to know how moist they are SUPPOSED to be!
- 2½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup butter
- 2 cups brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 6 oz. pkg. Caramel Bugles, crushed
- 1 11 oz. pkg. Caramel bits
- 1 can sweetened condensed milk
- Combine first 7 ingredients mixing wet first, then adding dry.
- Spread half of the dough onto 9×13 greased baking dish.
- Sprinkle with half of caramel bits and half of Caramel bugles.
- Drop spoonfuls of remaining dough on top.
- Sprinkle with more caramel bits and bugle bits.
- Pour can of sweetened condensed milk on top of all.
- Cook at 350 for 30 minutes
I was excited to participate in the Great Cookie Swap, and get to know a few others bloggers better.
The cookie swap also benefitted Cookies’ for Kids Cancer and raised $13k!!
I sent to 3, and 3 sent to me! Well, actually just 2, one had a family crisis come up, hopefully I’ll get them late!
I sent my blondies to:
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