Caramel Stuffed Peanut Butter Blondies

1. Preheat oven to 350°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal. Set aside.
2. Add the melted butter, peanut butter, and brown sugar to a large mixing bowl and mix until well combined. Add in the egg and vanilla extract and mix together until fully combined. Then, mix in the flour, baking soda, and salt until just combined. Scoop half of the blondie mixture into the prepared baking pan (set the other half aside) and press it down into an even layer. Bake at 350°F for 12-13 minutes or until the top is set. Remove from the oven and set aside while you make the caramel filling.
3. Add the unwrapped caramel candies and combine them with the heavy cream in a separate microwave safe bowl and microwave in 20-30 second increments, making sure to stir well after each increment, until the mixture is melted and smooth. Pour the caramel over the bottom half of the blondie mixture that you just baked, making sure to leave about 1/2″ of each side uncovered. Top the other half of the peanut butter blondie mixture on top of the caramel by taking pieces, flattening them a little with your hands, and gently laying it over the caramel. You want to make sure the pieces are overlapping and completely covering the caramel.
4. Bake at 350°F for 15-20 minutes or until the top is set and lightly browned.  Remove from the oven and cool on a wire rack for at least 2-3 hours before cutting into the bars.
5. If adding the chocolate drizzle, add 1/4 cup semisweet chocolate chips to a microwave safe bowl and microwave in 20-30 second increments, stirring well after each increment, until the chocolate is melted and smooth. Drizzle the bars with the melted chocolate as desired.

Prep time also includes cooling time.