Caramel Walnut Chocolate Chip Blondies
These decadent and extremely delicious Caramel Walnut Chocolate Chip blondies are very soft and gooey from the inside, and crunchier on the outside, with a salted caramel layer in between two Blondie layers filled with semi-sweet chocolate chunks and crunchy walnuts. -Yup! you read that right!
They’re a caramel lover’s dream! plus, they’re whipped up in a single bowl and without the need for an electric mixer.

Ingredients to make these Blondies
- Butter. Unsalted and melted
- Granulated sugar. To sweeten your blondies
- Brown sugar. Helps sweeten and gives a chewy consistency
- Vanilla extract. Good quality goes a long way!
- Eggs. Room temperature
- All-purpose flour. Will help hold all of your ingredients together
- Baking soda. Gives softness and airiness
- Cornstarch. Helps “soften” the flour
- Salt. Enhances flavors
- Semi-sweet chocolate. In chunks
- Walnuts. In chunks
- Chewy caramels. I used Werther’s Original Chewy Caramels
- Heavy cream. To soften the caramels

How to make Blondies (with how-to photos)
Preheat your oven to 350 F. Line an 8×8 in baking pan with parchment paper and set aside.
Start by mixing your cooled melted butter and sugars. Add eggs and vanilla and mix until just combined.

Incorporate your flour, baking soda, cornstarch, and salt and mix until combined, your dough will be thick.
Mix in chocolate chunks and walnuts, spreading them evenly throughout the dough.

Add half of your dough to your prepared baking pan and press until you have an even layer; bake for 15 minutes and let cool for 15 minutes.
In the meantime, over a saucepan, heat in low the caramels with heavy cream and salt, until completely melted and combined. Set aside to cool.
Pour cooled caramel over the first layer of blondies and distribute evenly.

Carefully, take chunks of your remaining dough, flatten them with your hand, and place them on top of the caramel layer. Do not press very hard or your caramel could come up from the pressure.

Bake for 30 minutes. The toothpick method in these blondies is tricky due to the caramel layer, try sticking it to the first layer only; your blondies should be moist inside. Do not overbake!
Let them cool for 30 minutes to 1 hour and then transfer to the fridge for one extra hour to let the caramel set. This is only if you want to cut perfect and clean squares. Alternatively dig directly from the slightly warm Blondies and gooey caramel 🙂

Can I freeze my Caramel Walnut Chocolate Chip blondies?
Sure! you can cut them in squares and store them with parchment paper between each layer in an air-tight container for up to 6 months.
How to store
These blondies will keep for up to 3 days stored in an air-tight container at room temperature, or for up to 5 days in the fridge.
Can I make these blondies gluten-free?
Although I haven’t tried it yet, you can substitute the flour for Gluten-free wheat flour on a 1:1 ratio and your Blondies should turn out almost the same
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Caramel Walnut Chocolate Chip Blondies
Ingredients
Blondies
- 1 Cup unsalted butter melted
- 1/2 Cup granulated sugar
- 1 Cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs room temperature
- 2 1/2 C all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 Cup semi sweet chocolate in chunks
- 1 Cup walnuts in chunks
Caramel:
- 10 oz chewy caramels unwrapped (I used Werther’s Original Chewy Caramels)
- 2 Tablespoons heavy cream
- 1/4 teaspoon salt
Instructions
- Pre-heat your oven to 350 F. Line a 8×8 in baking pan with parchment paper and set aside
- Start by mixing your cooled melted butter and sugars. Add eggs and vanilla and mix until just combined
- Incorporate your flour, baking soda, cornstarch and salt and mix until combined, your dough will be thick. Mix in chocolate chunks and walnuts, spreading them evenly throughout the dough
- Add half of your dough to your prepared baking pan and press until you have an even layer; bake for 15 minutes and let cool for 15 minutes
- In the meantime, over a sauce pan, heat in low the caramels with heavy cream and salt, until completely melted and combined. Set aside to cool
- Pour cooled caramel over first layer of blondies and distribute evenly. Carefully, take chunks of your remaining dough, flatten them with your hand and place them on top of the caramel layer. Do not press very hard or your caramel could come up from the pressure
- Bake for 30 minutes. The toothpick method in these blondies is tricky due to the caramel layer, try sticking it only to the first layer; your blondies should be moist inside.
- Let them cool for 30 minutes to 1 hour and then transfer to the fridge for one extra hour to let the caramel set. This is only if you want to cut perfect and clean squares. Alternatively dig directly from the slightly warm blondie and gooey caramel 🙂
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