salted caramel blondies

I discovered Kraft Caramel Bits at the grocery store and then I got angry thinking about the hours of my life I've wasted unwrapping caramels to make these. 

...I realize that makes it sound like I've spent hours unwrapping caramels to make these...So I make these a lot. But remember that "a lot" is completely subjective. And I give most of them away. And they are incredible. Whatever. 

 If you are going to make this recipe, I highly recommend buying the Bits for convenience. OH - and Kosher salt will work too if you don't have sea salt. 

Adapted from Two Peas and their Pod
Fills a 9x13 pyrex dish

3 1/4 cup flour
3/4 teaspoon salt
3/4 teaspoon baking soda
18 tablespoons butter, melted and cooled
1 1/2 cup brown sugar
3/4 cup granulated sugar
2 large egg
1 large egg yolk
1 tablespoons vanilla extract
2 cups chocolate chips
2 11-ounce bags of caramel bits
1/3 cup heavy cream
sea salt

Preheat oven to 325 degrees and spray your 9x13 pan lightly with non-stick cooking spray.

In a medium bowl, whisk your flour, salt and baking soda together. Add the chocolate chips, mix and set aside.

Throw your butter and sugars into your stand mixer and whip for 2-3 minutes until light and fluffy. Turn mixer on low and add eggs and egg yolk one at a time, until combined. Then add the vanilla extract. With the mixer still on low, slowly add the dry ingredients/chocolate chips until JUST combined. Take half of the cookie dough and press evenly into the bottom of your prepared 9x13 pan.

In a large glass bowl, combine the caramels and heavy cream. Microwave for 2-3 minutes, stopping to stir the mixture every 30 seconds until melted and bea-u-ti-ful. Pour your smooth caramel over the cookie dough in your pyrex and spread it evenly with a spatula. Sprinkle the caramel with sea salt (about 1/4 teaspoon).

Dot the top of the caramel with small spoonfuls of the remaining cookie dough. Sprinkle with a little more sea salt and bake for 25-30 minutes until the tops of the bars are lightly browned and the edges are a teeny bit darker. I think mine were perfect after 27 minutes.

Cool in the pyrex on a wire rack until room temperature. Cut and serve!