Almond Toffee Blondies
Almond toffee blondies are a one-bowl bar cookie that gets its character from chopped candy rather than chocolate chips. The toffee softens in the oven and leaves crisp, buttery pockets through a chewy brown sugar base. Using both white and brown sugar gives the crumb a caramel edge without extra steps. The bars cut neatly into small fingers, and a layer of frosting and more toffee is an easy upgrade.
Instructions
Sift the flour, baking powder and salt together into a bowl and set it aside. Grease a 9 x 13-inch (18 x 30 cm) pan well.
Beat the butter until it is creamy. Add the white and brown sugars and keep beating until the mixture is well combined and smooth.
Add the eggs and vanilla and beat until the batter looks fluffy.
Stir in the sifted dry ingredients until just blended, then fold in the chopped almond toffee.
Spread the batter evenly over the bottom of the greased pan. Bake at 350°F (180°C) for about 30 minutes.
Let the blondies cool in the pan, then cut them into bars 3 inches (8 cm) long and 1 inch (2.5 cm) wide. If you like, spread the cooled slab with white or chocolate butter frosting before cutting and scatter more crumbled toffee on top.
Serve the bars warm with a cold drink.
Make it personal.
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