Butter Pecan Blondies

Yield: 24 small squares

Ingredients

• 1 (14 ounce) package caramels, unwrapped
• 1 (5 ounce) can evaporated milk, divided
• 1 (18.25 ounce) box French vanilla cake mix*
• 1/2 cup butter, melted
• 1 cup white chocolate chips
• 1 cup chopped pecans

Instructions

1. Heat oven 350 degrees F.
2. Place caramels and 1/3 cup of the evaporated milk in a saucepan. Heat over simmer, stirring occasionally, until caramels are melted, about 10 minutes.
3. Combine cake mix, melted butter and remaining 1/3 cup evaporated milk in a large bowl. Press half of the cake mixture in the bottom of a 9 x 13 inch glass baking dish.
4. Bake for 8 minutes.
5. Remove from oven and sprinkle with the white chocolate morsels and the pecans.
6. Drizzle with the melted caramel, and sprinkle the remaining cake mixture over the top.
7. Return to oven and bake 18 to 20 minutes.
8. Remove from oven and cool completely before cutting into squares.
9. Cool the Blondies completely before cutting, and use a serrated knife for best results.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.