Apple Blondies with Caramel Icing

Blondie:
2/3 cup butter, softened, 150 mL
2 cups packed brown sugar, 500 mL
2 eggs
1 tsp vanilla, 5 mL
2 cups Robin Hood All Purpose Flour, 500 mL
2 tsp baking powder, 10 mL
1/4 tsp salt, 1 mL
1 cup peeled, chopped apples (1 large), 250 mL
1/2 cup chopped pecans or walnuts, 125 mL

Icing:
1/2 cup butter, 125 mL
1 cup packed brown sugar, 250 mL
1/4 cup milk, 50 mL
2 cups icing sugar, sifted, 500 mL

To make blondies, cream butter and brown sugar in a bowl until smooth. Add the eggs and vanilla and mix well. Stir in the flour, baking powder, salt, apples and nuts. Stir until thoroughly combined. Spread batter in a greased 13x9-inches (33cm x 23cm) baking pan.

Bake at 350F (180C) for 30 to 35 minutes, or until set and golden. Let cool slightly before icing.

To make icing, melt the butter in a saucepan, then add the brown sugar and milk and bring the mixture to a boil. Remove from heat; let cool and stir in the icing sugar.

Spread icing onto cooled blondies. Cut into squares and serve.

Makes: about 3 dozen blondies, Freezing: excellent
Source: News Canada