The spooky is starting. And ve vant to celebrate with you.
This scary good treat from A Spicy Perspective has our fangs drooling…for a few reasons. First, we die for the sweet trick of making caramel corn in the microwave! This idea has got spider legs. (what else could you do with this idea? drizzle chocolate, add nuts, coconut, bat brains??) Secondly, the butterscotch! Butterscotch & caramel…nothing spooky about that. We also love the fun-factor. It’s kid-friendly, unexpected and a little bit silly…kind of like a really adorable mental patient escapee. If serving for a grown-up party, pair them with Caramel Apple Martinis. Lastly, they are delicious. Warning: these will never encourage all those zombies to leave your house.
Recipe: Caramel Corn Blondies
Ingredients
For the Blondies Recipe:
- 1 1/2 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 3/4 cup unsalted butter
- 1 1/2 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup butterscotch chips
For the Microwave Caramel Corn:
- 2 quarts popped popcorn (about 1/3 cup kernels)
- 1/2 cup brown sugar
- 1/4 cup butter
- 2 Tb. corn syrup
- 1 tsp. salt
- 1/2 tsp. vanilla extract
- 1/2 tsp. baking soda
For the Sugar Glue:
- 2/3 cup granulated sugar
- 1/3 cup water
- 1/2 tsp. vanilla extract
- 1 Tb. butter
Instructions
- For the Blondies Recipe: Preheat the oven to 350 degrees F. Grease and flour muffins tins and set aside.
- In a large bowl, combined the flour, baking soda and salt. In a smaller microwave safe bowl, melt the butter. Once the butter is melted whisk in the sugar, eggs and vanilla.
- Combine the wet and dry ingredients in the large bowl and stir in the white chocolate and butterscotch baking chips.
- Scoop the batter into 16-18 muffin tins and bake for 20-25 minutes. Once cooled, run a sharp knife around the edges and lift each blondie out.
- For the Caramel Corn: Place the popcorn in a large paper grocery bag.
- Place the brown sugar, butter, corn syrup, salt and vanilla in a large microwave safe bowl. Microwave for 2 minutes. Stir, then microwave another 2 minutes.
- Immediately stir in the baking soda and pour in the bag, over the popcorn. Fold the top over a couple times and shake well.
- Place the bag in the microwave and cook for 1 minute. Shake the bag vigorously again and microwave for 1 more minute.
- Rip the bag open. Using wax paper to protect your hands press the caramel corn into 16-18 clumps to same size as the blondies.
- Place a clump on top of each blondie and arrange any loose pieces.
- Finally Place the ingredients for the sugar glue in a small microwave safe bowl and microwave for 3-4 minutes, until clear, but the consistency of school glue.
- Quickly drizzle the hot sugar glue over the tops of each caramel corn blondie, SPARINGLY. You just want barely enough sugar glue to hold the corn together and secure them to the blondies.
- Cool and keep in an air-tight container.
Preparation time: 30 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 16-18
Recipe provided by A Spicy Perspective