Butterscotch Blondies With Caramel Frosting

1 cup butter, softened
3 cups brown sugar
4 eggs
1 Tbsp. vanilla extract
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 cups chopped pecans

1. Beat butter and brown sugar until light and fluffy. Beat in eggs, 1 at a time, until blended after each addition. Beat in vanilla. Gradually beat in flour and next 2 ingredients until well blended. Beat in pecans. Pour batter into a lightly greased half-sheet pan.
2. Bake at 350° for 25 to 30 minutes or until done.

Caramel Frosting:
1 cup butter
2 cups brown sugar
1 (16-oz.) box powdered sugar
1/3 cup whipping cream
1 Tbsp. vanilla extract

1. Microwave butter and brown sugar at HIGH for 2 minutes. Stir to combine. Stir in powdered sugar and remaining ingredients until smooth. Pour frosting over top of warm cake. Cool completely before cutting.