Salted Caramel Blondies (diabetic Friendly)

Total Time: 43 mins Preparation Time: 25 mins Cook Time: 18 mins

Ingredients

• 1 3/4 cups packed brown sugar (sugar substitute not recommended)
• 1/3 cup butter
• 1/4 cup canola oil
• 1/2 cup refrigerated fat-free liquid egg product (egg beaters) or 2 large eggs
• 2 teaspoons vanilla
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 ounce ridged potato chips, coarsely crushed (about 1/4 cup)
• 12 vanilla caramels, unwrapped
• 2 tablespoons nonfat milk
• 1/2 teaspoon sea salt

Recipe

• 1 preheat oven to 350°f line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly coat foil with nonstick cooking spray. in a medium saucepan combine brown sugar, butter and oil; cook and stir over medium heat until smooth. remove from heat; cool slightly. stir in egg and vanilla.
• 2 in medium bowl, combine the flours, baking powder, 1/2 teaspoon salt and the baking soda. add the egg mixture to the flour mixture; stir to combine. stir in pecans.
• 3 spread batter into the prepared baking pan. sprinkle with crushed potato chips. bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. cool pan on a wire rack.
• 4 meanwhile, in a 1-cup glass measure combine vanilla caramels and milk. microwave on 50% power 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. drizzle mixture over blondies; quickly sprinkle with the sea salt.
• 5 using the edges of the foil, lift the uncut blondies out of the pan. cut into 28 bars.