Dairy Milk Caramel Blondies
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These Dairy Milk Caramel Blondies are fudgy, rich, and packed with chocolate caramel chunks and delicious caramel sauce.
Why You’ll Love These Dairy Milk Caramel Blondies
If you’re a fan of Dairy Milk Caramel, these blondies will quickly become your new obsession. They’re fudgy, rich, and packed with gooey chunks of caramel that melt into every bite.
The combination of white chocolate in the batter and a drizzle of caramel sauce on top takes these blondies to the next level. They’re easy to make and perfect for sharing—or not!
What Makes These Blondies Special?
Unlike traditional blondies, these are made with white chocolate, giving them a sweet, creamy base that pairs beautifully with the Dairy Milk Caramel chunks.
The caramel sauce on top adds an extra layer of indulgence, making them a showstopper for any occasion. Whether you’re baking for a party or just treating yourself, these blondies are guaranteed to impress.
Equipment You’ll Need
To make these blondies, you’ll need:
- 8×8-inch square tin – The ideal size for evenly baked blondies.
- Mixing bowls – For mixing the blondie batter.
- Microwave-safe bowl – To melt the butter and white chocolate.
- Electric hand mixer – To whisk the batter.
- Spatula – For folding in the caramel chunks.
- Parchment/baking paper – To line the tin and make removing the blondies easier.
Tips for Perfect Dairy Milk Caramel Blondies
- Melt the Butter and White Chocolate Gently: Use a low to medium heat in the microwave, stirring frequently, to avoid overheating and turning the mixture lumpy.
- Cool Before Slicing: Let the blondies cool fully in the tin before cutting them. For cleaner slices and an extra fudgy texture, chill them in the fridge for an hour.
- Don’t Overbake: The blondies should have a light golden-brown top but still be slightly soft in the center when they come out of the oven – if you overbake, they will turn cakey.
Ingredients for Dairy Milk Caramel Blondies
For the Blondies:
- 115 g unsalted butter (½ cup)
- 225 g white chocolate, broken into chunks (8 oz)
- 2 large eggs
- 70 g granulated sugar (⅓ cup)
- 2 tsp vanilla extract
- 155 g plain flour (1 ¼ cups all-purpose flour)
- 1 tsp salt
- 180 g Dairy Milk Caramel, broken into pieces (6.5 oz)
For the Topping:
- 70 g Carnation caramel, warmed in the microwave (¼ cup caramel sauce)
How to Make Dairy Milk Caramel Blondies
Step 1: Prepare the Tin and Preheat the Oven
Line an 8×8-inch tin with baking paper, making sure it extends slightly over the edges for easy removal. Preheat your oven to 170°C (150°C fan)/340°F.
Step 2: Melt the Butter and White Chocolate
Put the butter and white chocolate in a microwave-safe bowl. Heat on a low to medium setting, stirring every 20–30 seconds, until fully melted and smooth – make sure you don’t overheat the mixture otherwise it can burn or turn lumpy.
Set the mixture aside to cool slightly before moving on to the next step.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk the eggs until they’re really light and frothy with an electric mixer. Then add the granulated sugar, and vanilla extract and whisk until combined. Pour in the melted butter and white chocolate mixture, stirring until smooth.
Step 4: Sift in the Dry Ingredients
Place a sieve over the bowl, then pour in the plain flour and salt. Slowly fold these into the mixture, being careful not to overmix.
Step 5: Add the Dairy Milk Caramel
Gently fold the Dairy Milk Caramel chunks into the batter, ensuring they’re evenly distributed.
Step 6: Add the Caramel Sauce and Bake the Blondies
Pour the batter into the prepared tin, spreading it out evenly with a spatula. Drizzle the warm carnation caramel over the top, then use a knife to swirl it through the batter.
Bake in the preheated oven for 25–30 minutes, or until the top is crisp and light golden brown. The center should no longer wobble, but it’s okay if it’s slightly soft—it will set as it cools. Make sure you don’t overbake otherwise they’ll turn cakey.
Step 7: Let Them Cool
Allow the blondies to cool fully in the tin. For extra fudginess, chill them in the fridge for about an hour before slicing.
Store in an airtight container at room temperature or in the fridge if you prefer for up to 4 days.
Why These Blondies Are Perfect for Any Occasion
These Dairy Milk Caramel Blondies are rich, indulgent, and packed with flavour, making them perfect for any occasion. They’re great for birthdays, potlucks, or even as a sweet gift for someone special.
Because they’re so easy to make, they’re also ideal for a last-minute dessert when you want something impressive but don’t have much time.
Tips for Success
- Chill for Fudginess: If you love extra fudgy blondies and clean slices, chilling them in the fridge before slicing is a game-changer.
- Customize the Toppings: Add a sprinkle of sea salt, a drizzle of chocolate, or even chopped nuts to elevate the flavours.
- Check for Doneness: The blondies are ready when the edges are set, the top is lightly golden and it no longer wobbles in the middle.
Serving Suggestions.
For an extra indulgent dessert, drizzle with additional caramel sauce just before serving. They taste great warm or cold and they’re perfect with a hot cup of coffee or tea.
Why You’ll Keep Coming Back to This Recipe
These Dairy Milk Caramel Blondies are the perfect combination of rich, fudgy texture and sweet, caramel goodness. They’re easy to make, yet they taste like a dessert you’d find in a fancy bakery.
Whether you’re sharing them with friends or keeping them all to yourself, this recipe is one you’ll want to make again and again.
Other Recipes to Try
If you loved this recipe, you’ll enjoy these other caramel-inspired treats from Fitwaffle Kitchen:
- Jammie Dodger Blondies – Sweet, jammy blondies loaded with white chocolate chips and Jammie Dodger biscuits.
- White Chocolate Blondies: Sweet white chocolate blondies with the perfect fudgy texture.
Both recipes are easy to make and guaranteed to satisfy your sweet tooth.
Watch My Step-by-Step Video
For a complete guide, check out my video tutorial on how to make these Dairy Milk Caramel Blondies. You can find it right here on this page or on my Fitwaffle Kitchen YouTube channel. Follow me on Instagram @fitwafflekitchen
Caramel Blondies
Ingredients
For the Blondies:
- 115 g unsalted butter ½ cup
- 225 g white chocolate broken into chunks (8 oz)
- 2 large eggs
- 70 g granulated sugar ⅓ cup
- 2 tsp vanilla extract
- 155 g plain flour 1 ¼ cups all-purpose flour
- 1 tsp salt
- 180 g Dairy Milk Caramel broken into pieces (6.5 oz)
For the Topping:
- 70 g Carnation caramel warmed in the microwave (¼ cup caramel sauce)
Instructions
Step 1: Prepare the Tin and Preheat the Oven
- Line an 8x8-inch tin with baking paper, making sure it extends slightly over the edges for easy removal.
- Preheat your oven to 170°C (150°C fan)/340°F.
Step 2: Melt the Butter and White Chocolate
- Put the butter and white chocolate in a microwave-safe bowl. Heat on a low to medium setting, stirring every 20–30 seconds, until fully melted and smooth - make sure you don't overheat the mixture otherwise it can burn or turn lumpy.
- Set the mixture aside to cool slightly before moving on to the next step.
Step 3: Mix the Wet Ingredients
- In a large mixing bowl, whisk the eggs until they're really light and frothy with an electric mixer. Then add the granulated sugar, and vanilla extract and whisk until combined.
- Pour in the melted butter and white chocolate mixture, stirring until smooth.
Step 4: Sift in the Dry Ingredients
- Place a sieve over the bowl, then pour in the plain flour and salt.
- Slowly fold these into the mixture, being careful not to overmix.
Step 5: Add the Dairy Milk Caramel
- Gently fold the Dairy Milk Caramel chunks into the batter, ensuring they’re evenly distributed.
Step 6: Add the Caramel Sauce and Bake the Blondies
- Pour the batter into the prepared tin, spreading it out evenly with a spatula.
- Drizzle the warm carnation caramel over the top, then use a knife to swirl it through the batter.
- Bake in the preheated oven for 25–30 minutes, or until the top is crisp and light golden brown. The center should no longer wobble, but it’s okay if it’s slightly soft—it will set as it cools. Make sure you don't overbake otherwise they'll turn cakey.
Step 7: Let Them Cool
- Allow the blondies to cool fully in the tin. For extra fudginess, chill them in the fridge for about an hour before slicing.
