Chocolate Chip Oatmeal Blondies with Coconut and Caramel Drizzle Recipe

Name: Chocolate Chip Oatmeal Blondies with Coconut and Caramel Drizzle
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 9 large bars
Ingredients: ½ cup (1 stick) unsalted butter, room temperature; 1 large egg; ½ cup light brown sugar, lightly packed; ¼ cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1½ cups oats; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup unsweetened coconut; 1 cup semi-sweet chocolate chips; ½ of the caramels from an 11 ounce bag, unwrapped; 2-3 tablespoons heavy cream

Ingredients

½ cup (1 stick) unsalted butter, room temperature
1 large egg
½ cup light brown sugar, lightly packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1½ cups oats
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsweetened coconut
1 cup semi-sweet chocolate chips
½ of the caramels from an 11 ounce bag, unwrapped
2-3 tablespoons heavy cream

PREP TIME 10m	COOK TIME 35m	TOTAL TIME 45m
YIELD 9 large bars

Instructions

Preheat the oven to 350 degrees and line an 8x8 baking pan with parchment paper so that the paper hangs over the edges.
In a medium bowl, mix flour, oats, baking soda, and salt; set aside.
In a mixer, cream the butter and sugars. Next add the egg and vanilla, scraping down the sides of the bowl as necessary.
With the mixer on low-speed, slowly add the bowl of dry ingredients.
Lastly, gently mix in the coconut and chocolate chips.
Press dough into the pan and bake for 25 minutes. Let bars cool completely.
While the bars are cooling, make the caramel sauce. Add the caramels and heavy cream to a sauce pan. Place the pan over medium-low heat stirring constantly until the caramels completely melt. This can take about 8 minutes. Careful not to burn, turn heat to low if necessary.
Drizzle caramel over bars and let sit again for about 20 minutes for the caramel to cool and set.