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Caramel Rum Spice Blondies

  •  4 stars stars based on 4 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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Makes about 24

1-1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup granulated sugar
pinch of salt
2/3 cup solid vegetable shortening
3 large eggs
1/4 cup milk
3 tablespoons rum
2/3 cup caramel chips (or toffee, or butterscotch)
1/2 cup whole macadamia nuts

Pre-heat oven to 350 F. Butter a 9 x 9-inch baking dish. Sift together the flour, spices, sugar and salt; set aside. In a large mixing bowl, beat together shortening and eggs until creamy. Beat in milk and rum. Gradually stir flour mixture into egg mixture. Stir in chips and nuts. Pour the batter into the prepared baking dish. Bake for 30 minutes or until the blondies start to detatch from the sides of the dish. Allow to cool to room temperature and cut into 24 bars.

Note: Translated from the French from "Cuisine des fêtes" magazine.

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Reviews of Caramel Rum Spice Blondies:

1-4 of 4 reviews  

  Cookie Monster in Hamilton, Ontario  Dec 13, 2006
Would make this again.
I used pecans instead of macadamia nuts, which was good, but next I would increase the salt and maybe add some brown sugar in place of some of the white sugar for richer flavour. 3 stars

  melissa in PA  Dec 6, 2006
Would make this again.
I loved the way these tasted, but they were less like blondies and more like a dessert bread. I accidently used chopped macadamias since that's what I had and I think texture-wise, they would have been better whole, as the recipe states. Also, I used toffee chips and I think they were too small and crunchy for the consistency of the blondies. 4 stars

  A cookie baker  Feb 23, 2005
Would make this again.
These things are super duper good 5 stars

  A cookie baker in middle of nowhere, IN  Dec 11, 2004
Would make this again.
Really good. MUST TRY! 4 stars

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