Ready for the BEST blondie recipe? These Toffee Blondies are soft and have toffee bits baked right in. Plus, they stay soft for days!
Blondies are perfect for potlucks, parties or any occasion where you need a sweet treat!
I can’t be trusted around regular blondie bars, but when you add toffee bits? I have to lock them up to keep from eating the whole pan myself. I can’t help it. I LOVE toffee and I love soft brown sugar blondies so I feel like I need to warn you: these blondies are very addictive!
I’ve been known to call these magical bars because there’s just something so wonderful about mixing toffee into blondies. The flavors totally complement each other and it just makes them extra special. I mean, I might be biased but I really think these are the best blondies ever. I think you’re going to agree once you try them.
Table of Contents
What are Blondies?
Blondies are like brownies except they’re not made with chocolate. Instead they are made with lots of brown sugar which gives them a rich and soft texture that’s dense like a brownie. They’re light in color – hence the name blondies!
GET THE BASIC BLONDIE RECIPE HERE!
Just like brownies you can doctor them up with add ins and this version has bits of toffee stirred into the batter. It gives them these little pockets of crunch which works really well with the soft texture. I like to use Skor bars which are milk chocolate covered toffee. Trust me, toffee just takes them over the top.
I first had these years ago at a function for my daughter’s school. The mom who made them generously shared the recipe and I have since tweaked it and made adjustments. All the experimenting paid off because they are perfection.
Ingredients in Toffee Blondies
This the BEST Blondie Recipe with Toffee Bits!
The other amazing thing about this recipe is that it’s easy – 10 minutes-to-prep easy! You only need one bowl and you don’t need a ton of ingredients. They’re a snap to make. Here’s what you’ll need:
- Brown sugar
- Large eggs
- Vanilla extract
- Baking powder
- Skor bars (toffee candy bars) or toffee bits
Cream the brown sugar and butter together in a large bowl. Add the eggs and vanilla and continue beating until combined.
Add the baking powder, salt, and flour and stir until combined. Stir in the chopped toffee bars until the toffee bits are distributed evenly into the dough. The dough will be sticky.
Press the mixture into a prepared 9×13 pan. Press more chopped toffee into the top of the batter. Bake the bars for 24 to 26 minutes.
Recipe Tips and Tricks!
- To make life easier it helps to start with softened butter. So, just let it sit out at room temperature for 45 minutes. I wrote a whole post about how to soften butter so check it out for more tips!
- Creaming butter and sugar together is an important step because it incorporates air into the batter which gives the blondies a nice texture. One question I get a lot is “how long does it take?” and it’s not long at all – usually you only need to cream them for one to three minutes. I’m a nerd about this stuff so of course I wrote all about it in my how to cream butter and sugar post – you might like to check it out, too!
- The best way to prepare the baking pan is with tinfoil and cooking spray. Lining the baking dish with foil makes it super easy to lift the bars out in one piece before you slice them (make sure they are completely cool!). Spray the foil with cooking spray so they don’t stick.
- The batter for these bars will be very sticky. To make it easier spray your hands with cooking spray before you press the dough into the pan. This will keep it from sticking to you!
- You will know the blondies are done when the center is a little jiggly. You want to take them out at this point because the bars will continue to cook in the pan as they cool. As they cool, they will set and have the best texture. So, be careful to not over bake them – just check on them early.
How Long do Blondies Last?
What I love best about these toffee blondies is that they stay soft for several days at room temperature. Just be sure to wrap them tightly. Air is the enemy!
You can also keep them in the refrigerator for up to a week or freeze them for up to 3 months. As always, tightly wrapping them is the key.
If you’re on team toffee like I am this blondie recipe needs to be on your baking list! They have the most amazing texture and the toffee… well, I think you know how I feel about that now! Seriously, make these. You won’t be disappointed.
Other blondie recipes
Have you made this recipe?
Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust
Toffee Blondies Recipe
- 2 1/2 cups packed brown sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups all purpose flour
- 6 Skor or Heath bars , chopped (or 1 ½ cups toffee bits)
- Preheat oven to 350°F. Line a 9×13” pan with foil and spray with cooking spray.
- Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix. Stir in ½ cup of the chopped Skor bars (2 candy bars).
- Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Press remaining chopped Skor bars evenly on top of dough.
- Bake for 24-26 minutes. Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool. Cool completely before slicing into squares.
Nutritional information not guaranteed to be accurate
These Toffee Blondies are the best blondie recipe with toffee bits! They are so easy to make and everyone will love them!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: July 9, 2020