Instructions

• Preheat the oven to 350°F. Line a 9x13" pan with foil and spray the foil with nonstick cooking spray.
• In the bowl of an electric mixer fitted with the paddle attachment, cream 2 cups packed light brown sugar and 1/2 cup softened unsalted butter on medium speed until light and slightly fluffy, about 2–3 minutes.
• Add 2 eggs and 1 tablespoon vanilla extract. Beat until fully combined, scraping down the bowl as needed.
• Add 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 cups all-purpose flour. Mix on low speed just until the dry ingredients are incorporated and no large streaks of flour remain; do not overmix.
• Stir in 1/2 cup Caramel Bits (or caramel squares cut into quarters), 1 cup chocolate chips, and 15 chopped Fun Size Milky Way candy bars with a spatula until evenly distributed.
• Transfer the sticky batter to the prepared pan and press it evenly into the pan (spray your hands with cooking spray if needed to prevent sticking).
• Bake for 22–25 minutes, until the edges are set and the center is still slightly jiggly. Avoid overbaking—the blondies will continue to firm up as they cool.
• Remove from the oven and let cool completely in the pan on a wire rack before lifting out and slicing into squares.
• Store blondies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.