Active Time

　　15 minutes

　　Total Time

　　45 minutes, plus cooling time

　　Imagine what would happen if gooey butterscotch cookies and crunchy Cracker Jack had a love child. Caramel corn blondies are born! These are best served the day they are made for the crunchiest texture, but they are still yummy as the popcorn softens. It shouldn't be a problem though, since they take just minutes to throw together.

　　

Ingredients

Makes 24 bars

　　1 cup (2 sticks) unsalted butter, melted, plus more for pan

　　1 1/4 cups (packed) dark brown sugar

　　2 large eggs, room temperature

　　1 teaspoon vanilla extract

　　1/2 teaspoon kosher salt

　　2 cups all-purpose flour

　　3/4 cup chopped roasted salted peanuts, divided

　　3 heaping cups caramel corn with peanuts (such as Cracker Jack)

　　

Step 1

Preheat oven to 350°F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.

　　

Step 2

Whisk brown sugar and 1 cup butter in a large bowl until smooth. Add eggs, one at a time, whisking between additions, until smooth. Whisk in vanilla and salt. Add flour and stir to combine. Gently fold in 1/2 cup peanuts.

　　

Step 3

Scrape batter into prepared pan and smooth top, pushing batter to edges. Sprinkle evenly with caramel corn and remaining 1/4 cup peanuts and press down gently.

　　

Step 4

Bake blondies until golden brown and firm, 25–30 minutes. Let cool on a wire rack. Lift bar out of pan using parchment overhang and cut into 24 squares.

　　

Do Ahead

Step 5

Bars can be stored in an airtight container at room temperature for up to 3 days.