Steps

1. Preheat oven to 350°F. Place coconut flakes on a cookie sheet and bake in the oven until lightly toasted, 4-6 minutes. Set aside to cool while preparing the rest of the batter.
2. In a medium saucepan over medium-low flame, heat the caramel chews, butter, brown sugar and evaporated milk until the caramels are just melted. Remove from heat, whisk in the beaten eggs and vanilla and set aside.
3. Sift the flour, baking powder and salt into a large mixing bowl. Stir in the ingredients from the saucepan and mix until the flour is just moistened. Fold in the white chocolate chips and toasted coconut flakes.
4. Pour the batter into a 9x13-inch baking dish and bake for approximately 25 minutes. The blondies are done when the top surface is firm and the edges are pulling away slightly from the sides of the pan.

Notes

Blondies pack a good flavor punch when you are looking for an alternative to something chocolate. The caramel goodness here comes from the melted chews which create a rich and sumptuous flavor. This recipe is particularly 'blonde' from the white chocolate chips and the coconut. If you prefer more 'brunette' then by all means, substitute chocolate chips instead. Enjoy blondies as an afternoon pick-me-up with a steaming hot cappuccino.