These delicious blondie bar cookies will satisfy any caramel craving! With a brown sugar and molasses base and a swirl of homemade salted caramel sauce on top, you’ll have a hard time keeping them on hand for more than a day. Bake for 20-25 minutes for gooey blondies, or 30 minutes for a firmer center.
Between work and other commitments, I haven’t had much time for baking over the past couple of weeks. But yesterday I was feeling inspired (and I had a free afternoon…and a bowl of navel oranges waiting on my countertop!) so I decided to give chocolate-dipped orange shortbread cookies a try.
These were inspired by a recipe from Sally’s Baking Addiction. I followed Sally’s recipe almost exactly. The only tweak I made was to add about 1/4 teaspoon of Lorann Oils 100% pure blood orange oil to the cookie dough, to make the orange flavor a bit more pronounced. Also, Sally’s recipe recommends chilling the dough for a minimum of four hours; I chilled mine for about 2.5 hours, and the cookies turned out perfectly.
These shortbread cookies look, smell, and taste amazing! They pair perfectly with a cup of black tea, which I’m enjoying as I write this post!
Like any simple recipe, the key to this one is using high-quality ingredients. In addition to pure blood orange oil, I used Grand Aroma dark chocolate coverture from Santa Barbara Chocolate, and finished my cookies with a sprinkling of Halen Mon Welsh sea salt.