Salted Caramel Blondies

A decadent and indulgent sweet treat that’s been adapted for your slow cooker! Learn how to make these gooey salted caramel blondies with our easy to follow recipe.

Prep time: 15 mins
Cook time: 3hrs 10 mins
Makes: 16 Servings


  • 100g butter 
  • 250g white chocolate, roughly chopped 
  • 2 medium eggs 
  • 50g caster sugar 
  • 1 tbsp Vanilla extract 
  • 125g plain flour 
  • 125g salted caramel 
  • 50g dark chocolate, roughly chopped 
  • Flaked sea salt (optional)


    Step 1: Start by lining the pot of your slow cooker with foil and then a layer of baking parchment. This will make cleanup a breeze!

    Step 2: Now, let's melt 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 smoothly melted. Once done, lift the bowl off the pan and set it aside.

    Step 3: In a separate bowl, whisk the eggs and sugar together until they become pale and thick. This usually takes about 3 minutes, but it's worth the effort! Now, beat a large spoonful of the egg mixture into the melted white chocolate to loosen it up. Then, gently fold in the remaining egg mixture in two additions. Don't worry if the mixture looks like it might split at this point. It will be smooth once all the ingredients are combined. Finally, fold in the vanilla and flour until everything is well combined, and then gently fold in two-thirds of the dark chocolate pieces.

    Step 4: It's time to scrape the mixture into the prepared pot. Once that's done, add spoonfuls of the salted caramel over the top and briefly swirl it around to create a beautiful marble effect. Lastly, dot over the remaining dark chocolate pieces to make it extra tasty!

    Step 5: To ensure perfect results, lay a tea towel on top of the pot. But be careful not to let the towel touch the mixture. Then, cover the pot with the lid and turn your slow cooker on to its low setting. Let it cook for about 2.5 to 3 hours, or until the mixture on top is no longer wet and there's no wobble in the centre when you gently shake the slow cooker.

    Step 6: Once your amazing creation is ready, turn off the slow cooker and leave it to cool. It's best to leave it covered with a cloth and the lid for at least 4 hours if you plan on serving it at room temperature. When you're ready to enjoy, lift out the blondies by grabbing the sides of the foil and paper. For an extra delightful touch, sprinkle some sea salt on top.

    Step 7: Cut the blondies into 16 squares and serve immediately. But if you prefer to have them warm, as a mouth-watering dessert, simply keep them covered and let them cool for 30 minutes in the slow cooker. Then, sprinkle with more sea salt and carefully score the blondies into 16 squares using a knife. Finally, scoop out individual portions using a spoon. Don't forget to serve them with a generous scoop of ice cream!

    Recipe inspired by Good Housekeeping

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