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Caramel Crunch Blondie and the Great COOKIE SWAP

I signed up to participate in a blogger cookie swap, and was excited to try out a recipe I’d had in my head for a while. Can one consider a blondie a cookie? In this case, I did. I had seen recipes for sweets including potato chips, and I love salty pretzels in my treats, so why not include one of my most favorite crunchy treats–Caramel Bugles? These things are a slice of crunchy heaven, I tell ya. I first discovered them last March when my mom brought them along on our Disney World road trip adventure. So I thought I’d throw them into a blondie recipe. I got the base of the  bar from my friend Joceyln’s site, Inside BruCrew Life, from her Congo Bars. I made them once before, and they were so moist and delicious. But I had a little mishap the day I made these, and they got SLIGHTLY overcooked. I wouldn’t even share these today if I didn’t HAVE to on account of the cookie swap and my promise to share, so look at Jocelyn’s recipe above if you want to know how moist they are SUPPOSED to be!

Caramel Crunch Blondies

But I did like the overall flavor using crushed up caramel bugles, caramel bits, and sweetened condensed milk to a cookie base. I just layered it all on there like so:

caramel blondies

Caramel Crunch Blondie
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fun twist on blondes
  • 2½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup butter
  • 2 cups brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 6 oz. pkg. Caramel Bugles, crushed
  • 1 11 oz. pkg. Caramel bits
  • 1 can sweetened condensed milk
  1. Combine first 7 ingredients mixing wet first, then adding dry.
  2. Spread half of the dough onto 9x13 greased baking dish.
  3. Sprinkle with half of caramel bits and half of Caramel bugles.
  4. Drop spoonfuls of remaining dough on top.
  5. Sprinkle with more caramel bits and bugle bits.
  6. Pour can of sweetened condensed milk on top of all.
  7. Cook at 350 for 30 minutes

I was excited to participate in the Great Cookie Swap, and get to know a few others bloggers better.

The cookie swap also benefitted Cookies’ for Kids Cancer and raised $13k!!


I sent to 3, and 3 sent to me! Well, actually just 2, one had a family crisis come up, hopefully I’ll get them late!

The first package I got from the Curious Cuisiniere, Sarah, and she sent Chocolate Peppermint Biscotti! Then I got some peppermint hot cocoa cookies from Karen at In the Kitchen with KP.

I sent my blondies to:

The Lean Green Bean and The Divine Miss Mommy and Cupcake and Bacon  If you’d like to see ALL of the cookies and participates in this great cookie swap, head HERE.

If you are a blogger that shares at least 2 food recipes each month, and want to be a part of this next year, subscribe for notifications HERE.

Kristen Duke

Kristen Duke

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Kristen Duke
Kristen Duke
Kristen Duke
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  1. Bugles in a blondie! Pure genius! I have to try these!
    Julianne @ Beyond Frosting recently posted..Maple Sugar CookieMy Profile

  2. It has been years since I ate Bugles. I didn’t even know they had carmel ones. Have to try them :)

  3. I love Cookie Exchanges. I’m hosting one next week. Wished I had known about this one. Thanks for the recipe. Merry Christmas!!

  4. These are so much fun! And, thanks for the shout out! Happy Cookie Swap!
    Sarah | Curious Cuisiniere recently posted..Sweet Potato White Bean Chili {Slow Cooker} for #WeekdaySupperMy Profile

  5. What an absolutely fun twist to the blondies! I’m loving the sweetened condensed milk too! And girl, they look absolutely delicious! Thank you for the shout out though :-)


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