Caramel Swirl Symphony Blondies

1. Preheat oven to 350ºF with a rack in the middle position. Line a 13×9 inch baking pan with foil and grease the foil.

2. In a large bowl, combine the melted butter with both sugars and mix with a rubber spatula until combined. Add eggs, vanilla, and almond extract and mix until incorporated. Add the salt and baking powder, and stir briefly to combine. Add the flour and stir gently until the flour is just incorporated. Fold in the chopped Symphony bars.

3. Scrape the batter into the prepared pan and spread it evenly. Spoon the caramel evenly over the blondie batter, then drag a thin knife or a skewer through the caramel and batter to create a swirl effect. The chunks of chocolate will prevent this from looking perfect, but that’s totes okay.

4. Bake the blondies for about 25 to 30 minutes until golden brown and dry on top. The edges should just be beginning to darken; you don’t want to overbake them! Let blondies cool completely in pan on a wire rack, then lift them out by lifting up the foil lining. Place on a cutting surface and slice the blondies.

Blondies will keep, covered, at room temperature for 3 days. They should freeze well, tightly wrapped.