Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
Cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in 1 1/2 cups of chopped Crunch Bars and all of the quartered caramel squares into the batter.
Spread the batter evenly into the prepared baking pan and sprinkle the remaining 1/2 cup of chopped Crunch Bars over the top.
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Once baked, let the blondies cool in the pan for about 15 minutes, then lift them out onto a wire rack to cool completely before slicing into squares.
