Slow Cooker Salted Caramel Blondies

Name: Slow Cooker Salted Caramel Blondies
Prep time: 15 min
Cook time: 3 h 10 min
Total time: 3 h 25 min
Yield: 16 serving(s)
Ingredients: 100 g butter; 250 g white chocolate, roughly chopped; 2 medium eggs; 50 g caster sugar; 1 tbsp. vanilla extract; 125 g plain flour; 125 g salted caramel (we used Bonne Maman); 50 g dark chocolate, roughly chopped; Flaked sea salt, optional, to decorate

These indulgent crockpot blondies are easy to make and packed with squidgy caramel and dark chocolate. Don’t worry if your blondies are slightly dark on the base - this only adds to the delicious buttery caramel flavour.

By The Good Housekeeping Cookery TeamPublished: 02 May 2023

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preview for Slow Cooker Salted Caramel Blondies

Slow cookers aren't just for stews! You can cook desserts in them too. This salted caramel blondie dessert can be served either warm or ant room temperature and your guests will absolutely love it.

If you're not sure which slow cooker to buy, then we have you covered.

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Yields:

16 serving(s)

Prep Time:

15 mins

Cook Time:

3 hrs 10 mins

Total Time:

3 hrs 25 mins

Cal/Serv:

232

Ingredients

100 g
butter
250 g
white chocolate, roughly chopped
2
medium eggs
50 g
caster sugar
1 Tbsp.
vanilla extract
125 g
plain flour
125 g
salted caramel (we used Bonne Maman)
50 g
dark chocolate, roughly chopped
Flaked sea salt, optional, to decorate

Directions

1. Step 1Line the pot of slow cooker with foil then a layer of baking parchment.
2. Step 2Melt the butter and white chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). Stir frequently until the mixture is just melted and smooth. Lift the bowl off the pan and set aside.
3. Step 3In a separate bowl, whisk the eggs and sugar together until pale and thick (about 3min). Beat a large spoonful of the egg mixture into the white chocolate mixture to loosen, then fold in the remaining egg mixture in two additions (don’t worry if the mixture looks like it might split - it will be smooth once all the ingredients are added). Fold in the vanilla and flour until combined, then fold in two-thirds of the dark chocolate pieces.
4. Step 4Scrape the mixture into the prepared pot, then add spoonfuls of the salted caramel over the top and swirl briefly to marble through. Dot over the remaining dark chocolate.
5. Step 5Lay a tea towel over the top of the pot (don’t let the towel touch the mixture) and cover with the lid. Turn the slow cooker on to its low setting and cook for about 2.5-3hr until the mixture on top isn’t wet and there is no wobble in the centre when you gently shake the slow cooker.
6. Step 6Turn off slow cooker, leave to cool, covered with cloth and lid, for at least 4hrs if serving at room temperature. Lift out the blondies by grabbing the sides of the foil and paper. Sprinkle with seasalt, if using, then cut into 16 squares. If you want to serve warm, as a dessert, keep covered and leave to cool for 30min in the slow cooker. Sprinkle with seasalt, if using, then carefully score the blondies into 16 squares with a knife and scoop out portions using a spoon (it will be too soft to lift out). Serve immediately with ice cream.