Peanut butter and caramel are two of the most delicious things on earth, but when you combine them into a dessert recipe, it can’t get any better. These “mind blowing” Caramel Peanut & Popcorn Stacked Peanut Butter Blondies will be sure to please your guests at your next holiday party. Not only do they take less than 30 minutes to make (including baking time), these easy to make blondies are gluten free, vegan friendly and have no refined sugar!
– Pastry blender or mixing utensil of your choice to combine the peanut butter and brown sugar together in a bowl. You can also use an electric mixer if you prefer!
– Gluten free flour blend, which is typically made up of tons of different ingredients like tapioca starch, potato starch, sorghum flour and many more (I recommend using this brand) – If you are not gluten intolerant please feel free to substitute regular all purpose flour instead) ** Also make sure that it does not contain any dairy products as well!
* *The last ingredient on the list should be something called “xanthan gum.” This is what helps bind everything together so nothing will crumble.
* *If you are using regular flour instead of gluten free, I recommend adding about ¾ cup in order to get the same consistency.
– Coconut oil or butter for greasing your pan (I prefer coconut oil because it has a high smoke point and is super versatile) – A silicone baking mat if you have one! These make clean up so much easier).
– Popcorn kernels that will be served on top! You can find these at any grocery store. This recipe serves 12 people as an appetizer but feel free to adjust portions accordingly depending on what quantity you want.
Instructions: Preheat oven to 350 degrees Fahrenheit and grease a square or rectangular baking dish with coconut oil or butter. In medium sized bowl, combine all of the dry ingredients together with a whisk or fork. In another bowl, mix together peanut butter (or any other spread), honey and maple syrup until it is well combined. Add liquid mixture to your dry ingredient bowl and stir thoroughly with a spatula then pour in into prepared baking dish. Press down gently on top with wet hands so they are level before adding popcorn kernels that will be served on top! Bake for about 25-30 minutes or until browned at edges and centers puffed up.
* *Carefully remove from oven by lifting out of pan using silicone mat overhang OR if you used parchment paper instead, use an offset spatula to lift off completely) Let cool slightly before cutting them into squares.
Question: What is in the Caramel Peanut & Popcorn Stacked Peanut Butter Blondies?
Answer: The recipe has a layer of brown sugar caramel, peanut butter blondie dough and chocolate ganache!
Question: What if I don’t have access to ingredients for this dish?
Answer: All of these ingredients can be substituted with something that you may already have on hand. For instance, use almond milk instead of whole milk or coconut oil instead of vegan margarine. If you are trying to make it nut-free, substitute gluten free flour mix and sunflower seed butter for all mentions of peanut butter throughout the recipe. You could also just omit the caramel sauce altogether! That’s up to you!
Question: What temperature should I bake the Caramel Peanut & Popcorn Stacked Peanut Butter Blondies?
Answer: The oven needs to be at 350 degrees Fahrenheit for about 30 minutes.
Question: What can you use as a substitute for chocolate ganache?
Answer: Feel free to use melted dark or semi-sweet chocolate chips, milk or white chocolates with sunflower seed butter!
Question: What’s better than a peanut butter blondie?
Answer: A caramel and popcorn layered one! This recipe for Caramel Peanut & Popcorn Stacked Peanut Butter Blondies with chocolate drizzles is just how you should start your day. And the best part about these bars are they can be stored in an airtight container in refrigerator or on countertop for up to five days, so make some extra batches while you’re at it.
The amount of sugar mixed into this batter needs to be perfect enough where it doesn’t taste too sweet but also not too dry that there’s no real flavor left. So if I were making this recipe again, my next time around would have been adding another half cup of sugar.