Caramel. Apple. Spice. Blondies. Do these scream fall or what?!

I was questioning saving this recipe for later. Figured even though I’m obsessed with everything fall already, maybe other people are still enjoying the last rays of summer. Maybe they’re not ready for fall yet. But then I realized school’s are starting up again (if not already), college football starts in one week and rumor has it Pumpkin Spice Lattes are back on Tuesday?!?!

If PSL is back, that’s proof it’s fall. And here on LDB we LOVE fall so we’re gonna go with it! Get ready for all-pumpkin-everything here pretty soon.

I actually didn’t mean to make a fall dessert. I was home and just asked my sister what she wanted! To which she replied “a juicy caramel apple maybe???” in a creepy voice and accent (Enchanted reference. 2 points if you get it!). Everything is easier in bar form, so naturally that’s what we did.

We started with Kelly’s Easter Blondie recipe, chopped up an apple, unwrapped some caramel, and popped it in the oven. Then swirled some more caramel over the top for good measure. There’s no such thing as too much caramel!

The result was ooey-gooey almost spice cake-like deliciousness. I can’t wait to make these again and this time drink them with my beloved Pumpkin Spice Latte. Fall is right around the corner guys!

~Stephanie

Caramel Apple Spice Blondies

• 2 c flour
• 1 tsp soda
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 2 sticks butter, softened
• 1 c brown sugar
• 2 eggs
• 2 tsp vanilla
• 1 apple, peeled and diced
• 10 oz bag of caramels
• 2 tbsp heavy cream

1. Combine flour, soda, cinnamon and cloves in mixing bowl. Set aside.
2. Cream butter and sugar. Add in eggs, one by one, then vanilla and stir until incorporated.
3. Slowly mix in dry ingredients.
4. Stir in apple pieces by hand.
5. Pour into a parchment lined 9×13 baking dish (the caramel gets really sticky…you’ll want the parchment for easy clean up)
6. Using about half of the unwrapped caramels, press into batter throughout the dish.
7. Bake at 350 for 25-30 minutes, or until golden brown and toothpick inserted in center comes out clean.
8. Melt remaining caramel with the heavy cream. Drizzle over top.
9. Let cool completely before cutting and serving.