These salted caramel blondies are soft, chewy, and full of sweet-salty goodness. The brown sugar and melted butter make the base rich and flavorful, while ribbons of caramel bake into gooey pockets throughout. White chocolate chips add a creamy bite, and a pinch of flaky sea salt gives each square the perfect finish.

Close-up of caramel blondies topped with white chocolate chips and drizzled caramel sauce.
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This might be my new favorite treat. While I am generally partial to dark or milk chocolate and rarely white chocolate, there are some combinations that just cry out for one another. Caramel and white chocolate go together so perfectly, I knew that’s what had to be in these blondies.

I dare you to try and eat just one. You cannot.

Testing results for salted caramel blondies

  1. It’s really important for your eggs to be room temperature for this recipe.
  2. We added a little cornstarch to keep the blondies tender and less chewy. It’s not necessary but we do like how it affects the texture.
  3. Be gentle when swirling the caramel into the batter as too much mixing will cause it to sink to the bottom.
  4. The blondies were perfectly baked in our test oven in 30 minutes. They will not look set after this time. The center should still be slightly jiggly when you take them out. They will set as the blondies cool. Over baking will dry them out.
Person with shoulder-length blond hair and blue glasses smiling indoors in front of a red brick wall.

I hope you make this recipe. I think you’ll love it!

Close-up of caramel blondie bars topped with white chocolate chips and a sprinkle of sea salt, arranged in a grid pattern.

Ingredient notes

Here are a few things to know about the ingredients in this recipe.

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

White chocolate chips: White chocolate can vary greatly in quality, so choose wisely. I like Ghirardelli White Chocolate chips for this recipe.

Salted caramel sauce: While homemade caramel sauce can’t be beat, you can find some good options in the store. I like Ghirardelli, Stonewall Kitchen, and Mrs. Richardson’s.

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Close-up of a blondie bar with white chocolate chips and caramel drizzle on a rustic white wooden board.

How to make salted caramel blondies

  1. Mix up the batter for the blondies: melted butter, brown and white sugar, eggs, and vanilla.
  2. Add flour and cornstarch and blend.
  3. Stir in white chocolate chips and spread into prepared pan.
  4. Place dollops of caramel on top of the batter and gently swirl into the mixture.
  5. Bake. Garnish with additional caramel sauce and white chocolate chips.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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Check out our other bar cookies: these Chocolate Chip Blondies are a traditional bar cookie with semi-sweet chocolate chips and extra brown sugar, just like our Award-winning Chocolate Chip Cookies. You’ll love how easy they are! These Pecan Pie Bar Cookies are another favorite, with all the flavors of Southern Pecan Pie worked into a tasty, chewy bar. And my personal favorite, this Southern Food and Fun original recipe for Chocolate Caramel Shortbread Bars with Nutella. These have the most incredible flavor combination and I could eat the whole pan.

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Salted Caramel Blondies Recipe

Chewy blondies swirled with salted caramel and white chocolate, topped with a sprinkle of flaky sea salt.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 16 bars
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A close-up of caramel blondie squares topped with white chocolate chips and a drizzle of caramel, placed on parchment paper.

Ingredients 

For the blondies

  • ¾ cup unsalted butter, melted
  • 1 ¼ cups light brown sugar
  • 1 cup granulated white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1 cup white chocolate chips
  • ½ cup salted caramel sauce (store-bought)

For topping

  • drizzle store-bought salted caramel sauce
  • white chocolate chips
  • flaky sea salt
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Instructions 

  • Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang, and spray the parchment paper with non-stick spray.
  • To a large mixing bowl add the melted butter, brown sugar, and white sugar. Beat on medium high until combined and smooth, about 2 minutes.
    3/4 cup unsalted butter, melted, 1 1/4 cups light brown sugar, 1 cup granulated white sugar
    A mixing bowl containing melted butter, brown sugar, and granulated sugar sits on a marble countertop next to a pink cloth.
  • Add the eggs, one at a time, beating well on medium speed between each addition. Add the vanilla extract and beat to combine.
    2 large eggs, room temperature, 1 teaspoon vanilla extract
    A mixing bowl with light brown batter and a raw egg in the center, placed on a white marble surface next to a folded mauve cloth.
  • Add flour and cornstarch to the mixing bowl. Beat on the lowest speed until almost combined.
    2 cups all purpose flour, 1 tablespoon cornstarch
    A mixing bowl containing flour, sugar, and a whole egg sits on a marble surface next to a folded pink cloth.
  • Add white chocolate chips then use a handheld rubber spatula to fold evenly through the mixture.
    1 cup white chocolate chips
    A mixing bowl containing cookie dough with white chocolate chips on a marble countertop, next to a folded mauve cloth.
  • Transfer the blondie mixture to the prepared baking pan. Use an offset spatula or the back of a spoon to smooth the top.
    A square metal baking pan filled with unbaked blondie batter sits on a white marble surface next to a folded mauve cloth.
  • Dollop the salted caramel sauce on top of the blondie mixture then use a knife to gently swirl it into the mixture.
    1/2 cup salted caramel sauce (store-bought)
    A square baking pan filled with light brown batter, topped with dollops of caramel sauce, sits on a marble countertop.
  • Bake in the middle of the preheated oven for 30 minutes. The center of the blondies will still look a bit jiggly and some of the caramel will look runny. The blondies and caramel will set up as the blondies cool.
    A hand uses a spoon to swirl caramel into batter in a square baking pan on a marble countertop.
  • Allow the blondies to completely cool in the pan then turn out and cut into squares.
    A square baking pan with a caramel-swirl cake on a white marble surface, partially covered by a light purple cloth in the corner.
  • Drizzle over the extra salted caramel sauce and scatter over the white chocolate chips. Finish with a sprinkle of flaky sea salt.
    drizzle store-bought salted caramel sauce, white chocolate chips, flaky sea salt

Notes

  • When making blondies, melted butter creates a denser, fudgier blondie with a chewy crumb.
  • Use room temperature eggs as they will incorporate more easily, helping your batter become smooth and light.
  • Be sure to properly measure your flour by spooning it into a measuring cup and
    leveling the top. Too much flour can lead to dense cakey blondies. Avoid over mixing to keep the blondies tender.
  • The added cornstarch softens the blondies making them more tender and less chewy. It can be omitted if you don’t have any but it is worth adding it in if you have some.
  • Be gentle when swirling the caramel into the batter as too much mixing will cause it to sink to the bottom.
  • The blondies were perfectly baked in our test oven in 30 minutes. The center should still be slightly jiggly when you take them out. They will set as the blondies cool. Over baking will dry them out.
  • Cool completely before cutting, this helps the caramel and blondies firm up for clean, neat squares.

Nutrition

Serving: 1bar, Calories: 332kcal, Carbohydrates: 52g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 50mg, Sodium: 109mg, Potassium: 82mg, Fiber: 0.4g, Sugar: 40g, Vitamin A: 308IU, Vitamin C: 0.1mg, Calcium: 48mg, Iron: 1mg
Course: Dessert, Snack
Cuisine: American
Calories: 332
Keyword: salted caramel blondies
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Questions and tips

Storage

The blondies will keep for 3-4 days in an airtight container at room temperature, maintaining their soft and chewy texture.

Can I freeze the salted caramel blondies?

You can freeze these blondies. Wrap individual blondie squares tightly in plastic wrap and freeze for up to 3 months. To enjoy, thaw frozen blondies at room temperature or warm gently in the microwave for a few seconds.

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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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