Golden Toffee Blondies Food

TOFFEE BLONDIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside.
• In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.
• Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
• Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.

GINA'S TOFFEE BLONDIES

Steps:

• Preheat the oven to 350 degrees F.
• Line a 13- by 9-inch glass pan with parchment paper, leaving a 2-inch overhang and spray with nonstick spray.
• Whisk flour and salt together in a small bowl and set aside.
• In a large bowl, using a hand held mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time until thoroughly combined. Add milk, vanilla extract, and peanut butter and continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.
• Pour batter into prepared pan. Bake in the center rack of the oven for 30 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely. When cool use cookie cutters to create fun shapes.

TOFFEE CRUNCH BLONDIES

Steps:

• Heat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.
• In large bowl, beat shortening and sugar until fluffy. Beat in eggs until creamy.
• In medium bowl, mix together flour, baking powder, baking soda and salt; stir into butter mixture with milk.
• Stir in 1 cup (250 mL) of the toffee bits and semi-sweet chocolate chips. Spread evenly in baking pan.
• Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately sprinkle evenly with remaining toffee bits. Let cool. Cut into bars.

TOFFEE BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
• Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.

TOFFEE-ALMOND BLONDIES

Steps:

• Stir together butter and egg in a large bowl. (Mixture will not fully blend together.)
• Stir in cookie mix and vanilla until a soft dough forms.
• Stir in toffee bits and almonds until well blended.
• Press mixture into a lightly greased 13- x 9-inch pan.
• Bake at 350° for 25 to 30 minutes or until golden and a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack, and cut into bars.
• Note: For testing purposes only, Southern Living used Betty Crocker Chocolate Chip Cookie Mix and Heath Toffee Bits.

CHIPITS TOFFEE CRUNCH BLONDIES

Steps:

• Preheat oven to 350.
• Beat butter, sugar, and eggs until well blended.
• Stir in flour, baking powder, baking soda, and salt. Mix well.
• Stir in 1 cup of the Skor bits.
• Spread in a greased 9x13" pan. Bake for 23-28 minutes or until golden brown.
• Remove from oven and immediately sprinkle with remaining Skor bits.
• Let cool the cut into bars.

BROWN BUTTER TOFFEE BLONDIES BY MARTHA STEWART

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
• In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
• Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

BROWN-BUTTER TOFFEE BLONDIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
• In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
• Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired.