Name: Gooey Slow Cooker Caramel Blondies
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup packed brown sugar, divided; ¼ cup unsalted butter, softened; 1 teaspoon vanilla extract; ½ cup milk; 12 soft square caramels (about 3.5 oz), unwrapped and cut into fourths; 1 cup boiling water

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Why You’ll Love This Recipe

I like this recipe because it combines the chewy sweetness of blondies with the indulgence of warm caramel sauce—all made right in the slow cooker. It’s a fuss-free dessert that feels special enough for company but simple enough for a weeknight. I especially love serving these blondies with a scoop of vanilla ice cream on top so the warm caramel sauce melts right into it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup packed brown sugar, divided
¼ cup butter, softened
1 teaspoon vanilla extract
½ cup milk
12 soft square caramels (about 3.5 oz), unwrapped and cut into fourths
1 cup boiling water

Directions

In a medium bowl, I whisk together the flour, baking powder, and salt.
In another bowl (or stand mixer), I cream ½ cup brown sugar with the softened butter until smooth and fluffy.
I stir in the vanilla. Then, I add the flour mixture and milk in three alternating additions, mixing well after each addition.
I fold in the caramel pieces, then spread the batter evenly into the bottom of a 4–5 quart slow cooker.
I combine the remaining ½ cup brown sugar with the boiling water until dissolved, then carefully pour it over the batter.
I cover and cook on high for 2 ½–3 hours, until a toothpick inserted in the blondie comes out clean.
I serve warm, often with a scoop of ice cream on top.

Servings and timing

This recipe makes about 4–6 servings. It takes 15 minutes to prep and about 2 hours 30 minutes to cook, for a total of 2 hours 45 minutes.

Variations

I sometimes add chocolate chips or chopped pecans for extra richness and texture. If I want more caramel flavor, I drizzle warm caramel sauce over the blondies before serving. For a festive twist, I sprinkle a little sea salt on top for that sweet-salty combination.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave individual servings for about 20–30 seconds until warm and gooey again. I don’t recommend freezing these since the caramel sauce doesn’t thaw well.

FAQs

Can I use caramel bits instead of wrapped caramels?

Yes, I often use caramel baking bits to save time—they melt just as well.

Can I make this with white sugar instead of brown sugar?

I don’t recommend it, since brown sugar gives the blondies their rich, caramel-like flavor.

Do I need to line the slow cooker?

It’s not required, but lightly greasing the crock helps prevent sticking and makes cleanup easier.

How do I know when the blondies are done?

A toothpick should come out clean from the cake portion, though the bottom will remain gooey from the sauce.

Can I double the recipe?

Yes, but I make sure to use a 6-quart slow cooker and increase the cooking time slightly.

Conclusion

Gooey slow cooker caramel blondies are one of my favorite slow cooker desserts. I love how the blondies bake into a soft, chewy base with caramel melting throughout and a rich sauce forming on the bottom. Served warm with ice cream, they’re pure comfort in a bowl and guaranteed to impress anyone I share them with.

Gooey Slow Cooker Caramel Blondies