Caramel Walnut Chocolate Chip Blondies

0 Pre-heat your oven to 350 F. Line a 8x8 in baking pan with parchment paper and set aside
1 Start by mixing your cooled melted butter and sugars. Add eggs and vanilla and mix until just combined
2 Incorporate your flour, baking soda, cornstarch and salt and mix until combined, your dough will be thick. Mix in chocolate chunks and walnuts, spreading them evenly throughout the dough
3 Add half of your dough to your prepared baking pan and press until you have an even layer; bake for 15 minutes and let cool for 15 minutes
4 In the meantime, over a sauce pan, heat in low the caramels with heavy cream and salt, until completely melted and combined. Set aside to cool
5 Pour cooled caramel over first layer of blondies and distribute evenly. Carefully, take chunks of your remaining dough, flatten them with your hand and place them on top of the caramel layer. Do not press very hard or your caramel could come up from the pressure
6 Bake for 30 minutes. The toothpick method in these blondies is tricky due to the caramel layer, try sticking it only to the first layer; your blondies should be moist inside.
7 Let them cool for 30 minutes to 1 hour and then transfer to the fridge for one extra hour to let the caramel set. This is only if you want to cut perfect and clean squares. Alternatively dig directly from the slightly warm blondie and gooey caramel :)