chocolate-toffee blondies

January 25, 2012

in Bars & Bites

In what feels like a former lifetime, I frequented a ubiquitous coffee shop for after school study sessions and Saturday outings. My favorite snack was a cookie-bar hybrid, filled with chunks of chocolate and toffee. While those bars disappeared from the pastry case long ago (and my coffee tastes have evolved!), my love for chocolate and toffee has not ceased. These chewy toffee blondies dotted with chocolate chips are an improvement on the original bars I fell for – a generous amount of salt brings out the toffee essence, and plenty of vanilla imparts richness.

Chocolate-Toffee Blondies | Tutti Dolci

Chocolate-Toffee Blondies
1 2/3 cups flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup plus 2 Tbsp brown sugar
1 large egg
1 1/2 tsp vanilla extract
2/3 cup semisweet chocolate chips
1/2 cup toffee bits

Preheat oven to 350°F and coat a 13 x 9-inch baking dish generously with nonstick spray. Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl on medium speed until pale and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits.

Scrape batter into prepared baking dish and use a sheet of parchment to press dough evenly across bottom. Bake for 18 to 20 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack. Just before cutting into bars, move pan to the freezer and chill for 15 minutes; cut into squares with a sharp knife. Store in an airtight container at room temperature up to 3 days.

Yield – 24 bars (serving size: 1 bar)
Calories – 180
Carbs – 23

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12 Comments

1 Mercedes January 26, 2012

These look so moist and melt-in-your-mouth delicious! Sometimes I miss those study sessions at coffee shops! I think I could be a “professional student” and be very happy!

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2 Savory Simple January 26, 2012

Gorgeous macro. And YUM.

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3 Monica (@gastromony) January 28, 2012

Now that’s rather tempting! :) I must resist!

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4 Valerie January 28, 2012

There is something so irresistible about buttery, salty, rich, toffee. These bars sound scrumptious!

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5 Katie {Epicurean Mom} January 28, 2012

Mmmmm chocolate and toffee! My all time fave combo! This look incredible!!

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6 Kare January 31, 2012

Oh, goodness. These would be incredibly dangerous to have around the house. That said, I must make some. Yum.

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7 Christian August 10, 2012

Made these last night and they were so good I made another batch this morning. Second time I added more toffee because the first time it didn’t stand out enough compared to the chocolate chips. You didn’t even have to add the part about storing for up to 3 days, I can’t imagine these things ever lasting for 3 days! Excellent recipe, thanks for sharing!

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8 Tutti Dolci August 10, 2012

So glad you liked them! You are right, these blondies never last that long :)

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9 fatima September 8, 2012

Sounds so yummy!! Just curious, what type of toffee bits do you use? I want to make this, but not sure which to use. Do you chop up toffee or use prepackaged bits? Thanks!

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10 Tutti Dolci September 8, 2012

Hi Fatima, I usually use Heath toffee bits but you can chop up toffee if you can’t find those!

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11 tro December 12, 2012

Made these tonight, perfect amount for a 9X13″ pan. Delicious and easy.

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12 Cynthia February 7, 2013

They still sell something similar to these (but with oats added) in Canadian Starbucks – they are my favorite! I’m glad to have a recipe.

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