Salted Caramel Blondie Trifles #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.



Browsing through my Gram's recipe box for inspiration for #BrunchWeek and there was a card for blondies.   I've eaten plenty of blondies in my time, but have never made them myself. These were interesting to me because it starts with melting butter with brown sugar.   I replaced the vanilla called for in that recipe with Torani Salted Caramel syrup.

 
They were absolutely delicious, but then I decided to take it into "over the top" territory. I layered the blondies, real whipped heavy cream and chopped Rolo candies into some beautiful Joy Jolt Carre martini glasses.   I'm a huge fan of individually portioned desserts, especially for brunch or other family functions.


Be sure to enter for the chance to win one of the prize packages from Joy Jolt, Torani, and the rest of the amazing sponsors by using the form below.  You can find details on the prizes here.



Salted Caramel Blondie Trifle


Author:

ingredients:

For the blondies:
  • 2 cups Dixie Crystals Light Brown Sugar (packed)
  • 2/3 cup Cabot butter
  • 2 large eggs
  • 1 tablespoon Torani Salted Caramel Syrup
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
For the trifles:
  • 1 cup heavy cream
  • 1/4 cup  Dixie Crystals Powdered Sugar
  • Chopped Rolo candies

instructions:

  1. Preheat oven to 350 degrees.  Melt butter and sugar together in a large saucepan until smooth. Stir constantly.  Cool, then beat in eggs.  Stir in salted caramel syrup.  Combine flour, baking powder, baking soda and salt.  Add to butter mixture, stirring until well combined.
  2. Coat a 13x9 pan with non stick spray.  Pour batter into prepared pan.  Bake for 30 to 35 minutes or until a toothpick inserted near center tests clean.   Cut into bars while warm.   Let cool completely.
  3. Beat heavy cream, and powdered sugar until stiff peaks form ( I chill my mixing bowl and beaters for several hours or even overnight) Place blondie in bottom of glass.  Top with a layer of whipped cream, sprinkle with chopped Rolos.  Repeat.  Keep chilled until serving.
Created using The Recipes Generator


Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Maple Bacon Old Fashioned from The Spiffy Cookie
Pimm's Iced Tea from Books n' Cooks
Sparkling Strawberry Peach Punch from For the Love of Food
Spicy Bloody Mary from Sweet Beginnings
Starbucks Copycat Chai Tea Latte from Snacks and Sips
Strawberry St Germain Gin and Tonic from Caroline's Cooking
Triple Orange Julius from The Crumby Kitchen
Watermelon Fizz Cocktail from Who Needs A Cape?

BrunchWeek Appetizers and Salads:
Breakfast Nachos from Culinary Adventures with Camilla
Cheddar Cheese Bites from Family Around the Table

BrunchWeek Egg Dishes:
Amish Breakfast Casserole from Platter Talk
Cheesy Poblano Frittata from Shockingly Delicious

BrunchWeek Breads, Grains, and Pastries:
Berry Baked Oatmeal from Kate's Recipe Box
Galaxy Donuts from Hezzi-D's Books and Cooks
Vegan Mango Peach Toaster Pastries from The Baking Fairy
Waffle Casserole with Maple Sausage from Karen's Kitchen Stories

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Desserts:
Brunch Cake from April Golightly
Cream Cheese Coffee Cake from PasstheSushi
Lavender Mimosa Cupcakes from Strawberry Blondie Kitchen
Orange Creamsicle Cupcakes from Cookaholic Wife
Peachy Keen Buttercream from Cooking With Carlee
Raspberry Lemon Cake from The Redhead Baker
Salted Caramel Blondie Trifles from Jolene's Recipe Journal
Sugar Cookie Fruit Pizza from Hardly A Goddess


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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.


Comments

  1. I love everything about brunch! Sweet or savory, it doesn't matter. Brunch food just feels fancy!

    ReplyDelete
  2. Oh my ........ those Salted Caramel Blondie Trifles look and sound so AWESOME!!! I just copied the recipe ...... could be on my menu SOON!! Thanks for sharing, Jolene!!!

    ReplyDelete
  3. That trifle looks amazing! Definitely something I'm going to make for my next gathering. Thanks for sharing, Jolene!

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  4. Hi Jolene! The comment above was mine, but noticed it didn't have my name, so I logged out then logged back in and it seemed to work. Can't wait to try the trifle! Have a great day!

    ReplyDelete
  5. Hi Jolene, it's me, Deb Glasscock (VFE) and the above two comments were mine, but I can't seem to get my name to publish. Help?

    ReplyDelete
  6. Never mind...got it :)

    ReplyDelete
  7. This looks delicious! My sweet tooth can't wait to try these!

    ReplyDelete

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