This recipe was initially going to be my homage to an Easter dessert. The original recipe from Something Swanky called for using the Cadbury caramel eggs in the blondie. I love those caramel eggs (not the Cadbudy creme eggs that try to make it look like you're eating an egg-looking sugary thing inside a chocolate shell but the caramel-filled chocolate eggs). But every time I looked at them covetously at Target, they're pricey for a pack of 3, considering (insert snobbery here) they're "grocery store chocolate". And I needed 24 of them. Fortunately, I had those Cadbury caramel-filled milk chocolates from my last trip to London. I conveniently ignore how much those things cost me at Heathrow duty-free because, hey, they taste better. But really, you can use any caramel-filled chocolate you wish for this recipe, including Rolos, Milky Way Caramels, Caramellos, etc.
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, softened
1 cup light brown sugar
½ cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
2 dozen mini caramel Cadbury Eggs (rolos or caramellos or Milky Way caramels would work too)
- Mix all of the ingredients, except for the mini cadbury eggs, in a stand mixer with a paddle attachment.
- Add 1 dozen of the Caramel Cadbury Eggs into the dough.
- Press the dough into a greased or lined 9×9 pan.
- “Squish” each of the remaining 1 dozen Caramel Cadbury Eggs and press them into the dough.
- Bake at 350º for 40-45 minutes or until a toothpick comes out clean. Let cool completely before cutting and serving.