Last Saturday evening, I whipped up a fresh batch of salted caramel sauce, which was amazing all unto itself and I could not quite stop sampling from it whilst it cooled on the countertop.
Then I used it as part of a batch of salted caramel butterscotch blondies, which remained a bit soft in the center but which also were darned difficult to resist. So instead of dinner that night, I basically had sugar. The required and accompanying regrets were delayed.
"Salted Caramel Butterscotch Blondies" and "Salted Caramel Sauce," from Maria & Josh of the Two Peas & Their Pod blog.
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