It’s been a good while since I’ve done any baking. This weekend was a rainy one, perfect for indoor project including spending some time in the kitchen. Butterscotch Toffee Blondies have a taste similar to a chocolate chip cookie bar but include butterscotch and toffee chips instead of chocolate chip ones. After one small bite of this delicious treat, I knew that this recipe will be one that I make time and again.
Butterscotch Toffee Blondies are moist on the inside and slightly crunchy on the outside.
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- ½ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (11 oz) package butterscotch morsels
- 1 (8 oz) package toffee bits
- Preheat oven to 350 degrees. Line a 13×9-inch baking pan with aluminum foil and spray with cooking spray.
- In a large bowl, combine butter and sugars. Beat at medium speed with an electric mixer until fluffy. Add vanilla, beating to combine. Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in butterscotch morsels and toffee bits. Spread batter evenly in pan. Bake for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan on wire rack.
Mr. SP, my father-in-law, and Sherman enjoyed a few of these Sunday night while watching football. I doubt if the rest of the pan makes it until the end of the week. They are addictively good!