Today I am sharing with you a delicious recipe that is perfect to pack in school lunches or to bring to your next gathering, Polka Dot Squares. They are a huge crowd favorite. I’m not sure but I believe the name pays homage to my German roots in one way or another…or my great-grandmother just liked the idea of polka dots (chocolate chips).
This dessert has been passed down in my family at least 4 generations, believed to have stemmed from my maternal great-grandmother, Hazel (Ott) Reinhardt. On this side of the family we are steeped in German heritage, settling in the Midwest, Minnesota and Wisconsin.
Essentially these lovelies are a current day blondie, but for some reason, they taste so much better than your average run of the mill version. Maybe it’s the Watkin’s vanilla? Maybe it’s the caramel sauce? I’m not certain but I can tell you that they are ridiculously good.
Since my mom’s side of the family is from the mid-west; Minnesota and Wisconsin and I have a strong appreciation for that part of the country and anything that comes from it. My grandfather was born and raised in Winona, Minnesota, home of Watkin’s. My family has been using their products for years and swear by the vanilla. It takes your baking to another level.
I hope you enjoy this recipes as much as we have for many many years.
- ⅔ cup butter
- 2¼ cups packed brown sugar
- 3 each eggs
- 2⅔ cups AP flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup chopped walnuts (optional)
- 12 ounces semi-sweet chocolate chips
- Melt in medium sauce pan ⅔ c butter. Stir in 2¼ cups packed brown sugar. Cool.
- Pour cooled caramel sauce into a large bowl. Beat in 3 egg and 1 teaspoon vanilla.
- Add 2⅔ cup flour, a little at a time, 2½ teaspoon baking powder and 1 teaspoon salt. Add and mix well.
- Add 1 cup chopped nuts (optional) and 12oz chocolate chips.
- Spread in a greased 13"x9" pan. Bake 30-35 minutes at 350.