Salted Caramel Blondies (Diabetic Friendly)

• 1 3/4 cups packed brown sugar (sugar substitute not recommended)
• 1/3 cup butter
• 1/4 cup canola oil
• 1/2 cup refrigerated fat-free liquid egg product (Egg Beaters) or 2 large eggs
• 2 teaspoons vanilla
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 ounce ridged potato chips, coarsely crushed (about 1/4 cup)
• 12 vanilla caramels, unwrapped
• 2 tablespoons nonfat milk
• 1/2 teaspoon sea salt

1. Preheat oven to 350u0b0F Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly coat foil with nonstick cooking spray. In a medium saucepan combine brown sugar, butter and oil; cook and stir over medium heat until smooth. Remove from heat; cool slightly. Stir in egg and vanilla.
2. In medium bowl, combine the flours, baking powder, 1/2 teaspoon salt and the baking soda. Add the egg mixture to the flour mixture; stir to combine. Stir in pecans.
3. Spread batter into the prepared baking pan. Sprinkle with crushed potato chips. Bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pan on a wire rack.
4. Meanwhile, in a 1-cup glass measure combine vanilla caramels and milk. Microwave on 50% power 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Drizzle mixture over blondies; quickly sprinkle with the sea salt.
5. Using the edges of the foil, lift the uncut blondies out of the pan. Cut into 28 bars.

brown sugar, butter, canola oil, liquid egg, vanilla, flour, whole wheat flour, baking powder, baking soda, salt, pecans, potato chips, vanilla caramels, nonfat milk, salt

Taken from www.food.com/recipe/salted-caramel-blondies-diabetic-friendly-504230 (may not work)