Preheat oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8x8 inch baking pan with aluminum foil.
In a small bowl, mix together the All-Purpose Flour (1 cup), Baking Powder (1/2 teaspoon), Baking Soda (1/8 teaspoon), and Salt (1/2 teaspoon).
In a stand mixer bowl, add Unsalted Butter (5 tablespoon) and Brown Sugar (1 cup) and mix until combined.
Then add in the Egg (1), Vanilla Extract (1 teaspoon), Bourbon (1/4 cup), and Biscoff Cookie Spread (1/2 cup). Mix on low speed until smooth.
Slowly add the dry ingredients to the wet ingredients. The batter will be very thick. Do not over mix, or the blondies will turn out hard.
Lastly, mix the remaining 1 tablespoon All-Purpose Flour with the Semi-Sweet Chocolate Chips (1 cup) and add them to the mixer bowl along with the Chopped Pecans (1/2 cup).
Mix until evenly distributed.
Spoon the batter into the lined baking dish. Bake for 25 to 26 minutes or until a toothpick inserted in the center comes out almost clean.
Allow the blondies to cool completely, about 3 hours. You can place them in the fridge for 20 to 30 minutes to speed up the process.
Once cooled, gently lift the foil out of the pan, place the blondies on a cutting board and cut into squares.
In a small bowl, whisk together the Caramel Sauce (1/4 cup) and Bourbon (1 teaspoon).
When ready to serve, drizzle some over a blondie square. Vanilla Ice Cream (to taste) is optional. Enjoy!