Salted Caramel Blondies (Diabetic Friendly) - cooking recipe

Ingredients

1 3/4 cups packed brown sugar (sugar substitute not recommended)
1/3 cup butter
1/4 cup canola oil
1/2 cup refrigerated fat-free liquid egg product (Egg Beaters) or 2 large eggs
2 teaspoons vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 ounce ridged potato chips, coarsely crushed (about 1/4 cup)
12 vanilla caramels, unwrapped
2 tablespoons nonfat milk
1/2 teaspoon sea salt

Preparation

Preheat oven to 350\u00b0F Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly coat foil with nonstick cooking spray. In a medium saucepan combine brown sugar, butter and oil; cook and stir over medium heat until smooth. Remove from heat; cool slightly. Stir in egg and vanilla.
In medium bowl, combine the flours, baking powder, 1/2 teaspoon salt and the baking soda. Add the egg mixture to the flour mixture; stir to combine. Stir in pecans.
Spread batter into the prepared baking pan. Sprinkle with crushed potato chips. Bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pan on a wire rack.
Meanwhile, in a 1-cup glass measure combine vanilla caramels and milk. Microwave on 50% power 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Drizzle mixture over blondies; quickly sprinkle with the sea salt.
Using the edges of the foil, lift the uncut blondies out of the pan. Cut into 28 bars.