I was due to send a new box of homemade treats to my brother in Washington state. In the last box of treats, I had included my favorite blondies recipe. But I thought that I wanted to send another one, except more fancy. 

     I have really been enjoying homemade iced mochas with caramel drizzle lately. So much so that caramel syrup is a regular item on my weekly grocery list. 

     I knew that there was a lot more to be done with caramel than add to iced beverages. My first thought would be brownies, which I really love caramel brownies. BUT, what if I added it to blondies instead? 

     It turns out that this idea would work out even better than I had originally thought, because I also had some sea salt caramel baking chips hanging around. 

     I start with my favorite blondie recipe, only slightly altered. I added my caramel chips. Then before baking it, I drizzle the caramel syrup in a criss-cross pattern over the top, swirling it gently with a butter knife (BTW, I say to use half a cup, but truth be told, it’s just easier to drizzle it right out of the container across the blondie batter and making a guestimation).

     And if it weren’t enough already, I decided why not just add some chocolate toffee bits over the top when it comes out of the oven?

     The result was a very rich and sweet blondie with a smooth texture, almost gooey, reminiscent of pecan pie (without the pecans). These were more delicious than I had imagined, and I think they may become a new favorite.