Mars Bar Stuffed Salted Caramel Blondies

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Who loves salted caramel? Go on put your hand up with me! I mean what’s not to love about the smooth, rich caramel with just a hint if salty-ness. Hmm so good! February is going to be salted caramel month!! I have a whole lot of scrummy recipes lined up for all involving this step up from your regular caramel. I made two batches of heavenly salted caramel sauce which I’ve been incorporating into a wide selection of recipes for you, so I hope your ready. Get your stretchy pant’s out and your trainers of course, you won’t mind doing extra minutes at the gym for these treats headed your way. Mars Bar Stuffed Salted Caramel Blondies 2

Now i have the perfect solution to all your caramel cravings by making this easy salted caramel sauce you can indulge at your heart’s desire and put it in lot’s of cool stuff like these Mars Bar Stuffed Salted Caramel Blondies! Mars Bar Stuffed Salted Caramel Blondies 3

You can also drizzle your very own jar of salted caramel all over these blondies and if your feeling a little bit devilish then may I suggest even dunking bits of said blondies into your butterscotch-y sauce. Pure sweet tooth heaven!

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Let’s start with the salted caramel sauce shall we. It’s so good and so easy to make that I ended up making two batches within 24 hours. The recipe for this marvellous creation comes from my good friend Allie over at A Baking Moment. All of her recipes leave me feeling hungry and her wonderful photography leaves me staring in awe.

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You don’t need much for this salted sauce just some double cream, a little butter, pure vanilla extract, water, golden syrup and of course your salt. Use a good quality salt, it makes all the difference to the finished product. I use Maldon Sea Salt for all my baking and cooking and for this recipe I recommend using 1 teaspoon as for my first batch I played it safe and went for 3/4 teaspoon which tasted fantastic, but for my second batch I upped it and found the contrast between the sweet and salty-ness to be spot on.   Mars Bar Stuffed Salted Caramel Blondies 6 

Now the blondies, oh these blondies where do I begin. My first batch didn’t quite make the cut so I went to be go-to blondie recipe from those at Baked from which these Brewers Blondies are from. I did a bit of tweaking and these heavenly blondies were born.

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Stuffed with soft caramel nuggets of Mars Bar, six whole bars to be exact, I don’t skimp when it comes to filling my baked goods with delicious things, also in this to die for blondies is a whole bar of dairy milk chocolate. This silky, smooth chocolate blends harmoniously with the sweet, thick layer of chocolate that is the outer casing of a Mars Bar. Mars Bar Stuffed Salted Caramel Blondies 8

If you’re wondering where the salted caramel is, well once these blondie batter has been squished into your baking tin, big, unctuous dollops of your intoxicating sinful sauce gets swirled on top. As the blondies rise, the salted caramel sinks deep as everything melds together.   Mars Bar Stuffed Salted Caramel Blondies 9

The dough is easy peasy to put together, much like a cookie dough just without the scooping and chilling. Cream together your butter and your sugar until its lightened in colour and fluffy, next you add your eggs and vanilla extract mixing until incorporated. Simply add the flour next, as it’s a lot of flour the batter will become very stiff and tough to mix so these are best made using your mixer. The last thing you need to do is add the Mars Bar and milk chocolate pieces. Now scrape into your baking tin and swirl in the salted caramel and bake.

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Once cool, you can drizzle your blondie with your salted caramel, pure utter goodness! You won’t stop at one, even though these are super sweet and Indulgent something inside you will propel you to devour another. If you don’t believe me, try for yourself. Ever little morsel is worth the burn of the treadmill.

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{Salted Caramel Sauce}

  • 125 ml (1/2 cup) Double cream
  • 2 1/2 tablespoons Unsalted butter
  • 1 teaspoon Maldon salt
  • 150 grams (3/4 cup) Caster sugar
  • 2 tablespoons Golden syrup
  • 2 tablespoons Water


  • 350 grams (2 1/3 cups) Self-raising flour
  • 1 1/2 teaspoons Bicarbonate of soda
  • 3/4 teaspoon Maldon Salt
  • 200 grams (14 tablespoons) Unsalted butter, at room temperature and cut into 1 inch cubes)
  • 140 grams (3/4 cup + 1/2 of 1/4 cup) Soft dark brown muscovado sugar
  • 140 grams (3/4 cup) Caster sugar
  • 2 Large eggs
  • 1 teaspoon Pure vanilla extract
  • 300 grams (10 ounces) Mars bars roughly chopped
  • 100 grams (3 ounces) Milk chocolate,  (roughly chopped)
  • 3 tablespoons Salted Caramel Sauce


First you need to make your salted caramel and leave it to cool.

{salted caramel sauce}

  1. In a small pan over a low heat melt the butter in the cream along with the salt and remove from the heat. Add the vanilla extract and leave to cool, set aside.
  2. In a large pan add the sugar, golden syrup and water. Gently heat until amber in colour, reduce the heat even more so then add the cream mixture whisking whilst doing so. Remove from the heat and transfer to a sterilized jar.

For a photo guide on doing this head over to Baking A Moment where Allie show’s you how to achieve the right shade of amber for your caramel,


  1. Pre-heat the oven to 190C,170C(fan),350F and butter a 9 x 13 inch baking tin. Line the bottom with parchment paper and butter this too. Set to one side.
  2. Add to the a medium bowl the flour, bicarbonate of soda, salt and give everything a little stir. Set to one side.
  3. In an electric mixer with a paddle attachment mix together the butter, light brown muscovado sugar and caster sugar on medium speed until you have a smooth, creamy, fluffy mixture. This should take 5-8 minutes. Scrape down your bowl with a spatula.
  4. Crack your eggs into a small bowl one at a time (I do this in case you get a bad one) then add each egg to the batter one at a time, mixing well after each addition. Scrape down your bowl with your spatula. Add the vanilla extract and mix for 30 seconds longer.
  5. Add your flour mixture in two batches, mixing until just combined. Add the chopped mars bar, chocolate chunks and mix for around 10 seconds making sure that everything has been evenly incorporated. Don’t worry if the batter is really thick, it’s supposed to be this way.
  6. Scrape the batter into your cake tin and smooth the surface over using an offset spatula. Dollop over the salted caramel and swirl into your batter. Bake for 25-30 minutes or until a cake tester inserted into the middle comes out clean.
  7. Place the tin on a wire rack and leave to cool for 30 minutes. Transfer from your tin to the wire rack to cool completely. Cut into squares and dig in!


* Salted Caramel sauce from Baking A Moment

* Blondie recipe adapted from Baked: New Frontiers in Baking by Matt Lewis and Renalto Poliafito

* They will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

* Dunking these blondies into your salted caramel is must, you’ll see why.

20 thoughts on “Mars Bar Stuffed Salted Caramel Blondies

  1. Oh, my word, LAURA! These blondies sound absolutely outrageous! So tempting! I have never made blondies before but that is going to have to change, after reading this post. I’m so happy you like my salted caramel sauce; thanks for linking back to me! And I can’t wait to see what else you have planned for Salted Caramel February!!!

  2. Oh, my word, these are decadent- just perfect! Who wouldn’t want one of these gorgeous blondies for Valentine’s?? Thank you for sharing these at Treasure Box Tuesday- PINNED! 🙂

    Have a great weekend, Joy from Yesterfood

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