Chopped walnuts, semisweet chocolate chips, Salted Caramel Sauce, and a hint of bourbon—a Kentucky staple—combine to create a scrumptious bar that is a nod to a famous local pie and is sure to please any crowd. Pictured with our White Chocolate Thumbprint Cookies.
Derby Blondies
Makes 16
Ingredients
- ½ cup unsalted butter, softened
- 1¼ cups granulated sugar
- 1 large egg, room temperature
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¼ teaspoon baking powder
- 1⁄8 teaspoon fine sea salt
- 1⁄3 cup finely chopped walnuts
- 1⁄3 cup mini semisweet chocolate chips
- Salted Caramel Sauce (recipe follows)
- Garnish: mini semisweet chocolate chips
Instructions
- Preheat oven to 350°. Line an 8-inch square baking pan with foil, letting excess extend over sides of pan. Spray foil with cooking spray.
- In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Beat in egg until combined. Beat in bourbon and vanilla extract.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in walnuts and chocolate chips just until incorporated. Spread batter into prepared pan.
- Bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely in pan.
- Using excess foil as handles, remove from pan and trim edges to form a 7-inch square. Cut into 16 (approximately 1½-inch) squares.
- Drizzle Salted Caramel Sauce on top as desired. Garnish with chocolate chips, if desired. Store in an airtight container at room temperature and serve within 3 days.
Salted Caramel Sauce
Makes 1¼ cups
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- ⅓ cup heavy whipping cream, room temperature
- 6 tablespoons unsalted butter, cubed and softened
- ½ teaspoon fine sea salt
- 2 teaspoons vanilla extract
Instructions
- In a small saucepan, combine sugar and ¼ cup water over high heat. Without stirring, bring to a boil. Continue to cook without stirring until mixture turns a deep amber color and a digital thermometer registers 355° to 360°, 15 to 18 minutes. Remove from heat.
- Carefully whisk in cream. Whisk in butter and salt until butter melts and is incorporated. Stir in vanilla extract. Transfer caramel sauce to a heatproof container and let cool completely. Store in an airtight container at room temperature and serve within 5 days.
