Pretzel Toffee Blondies Food

CLASSIC BLONDIES

Steps:

• Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.

MALTED BLONDIES WITH CRUSHED PRETZELS

Steps:

• Preheat the oven to 325 degrees F. Line a 9-by-13-inch pan with parchment paper.
• Cream together the brown sugar, butter and granulated sugar in the bowl of a stand mixer on medium speed until light and fluffy, approximately 3 minutes Add the eggs 1 at a time, beating for 1 minute after each addition. Add the malted milk powder and vanilla. Reduce the mixer speed to low and add the flour, baking powder, baking soda and salt, mixing until just incorporated. Mix in the toffee bits, chopped pecans, chocolate chips and malted milk balls.
• Transfer the batter to the prepared pan. Top with the chopped pretzels, patting them into the batter. Bake until golden on top and a toothpick comes out clean with a couple fudgy crumbs, 35 to 40 minutes. Let cool completely before cutting.

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.