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Nutrition Facts
Serving Size 1 (55g) Recipe makes 12 servings The following items or measurements are not included below: 1/2 cup toffee pieces
Calories 222
Calories from Fat 88		(39%)
Amount Per Serving		%DV
	Total Fat 9.9g	15%
	Saturated Fat 4.4g	21%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 128mg		5%
Potassium 147mg		4%
Total Carbohydrate 32.0g		10%
	Dietary Fiber 1.2g	4%
	Sugars 22.0g
Protein 3.5g		6%
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Cathy's Toffee Blondies for C-A-C-H-E

Recipe #293866 | 30 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Debber
Mar 24, 2008

Oooey, gooey and oh-so-good you'll want to eat 'em all! But really, save some for the next day or two, as they get better with time...and willpower is a good thing to test from time to time! A good friend brought over a batch of these little beauties as a thank you for hosting a homeschooling (CACHE = Coulee Area Christian Home Educators) function. I've made this right in the baking pan, too---with very good results. Allow pan to cool before cutting otherwise the ooey will be really gooey.

SERVES 12 , 12 bar-cookies (change servings and units)

Ingredients

1/4 cup butter, melted
1 cup brown sugar, packed
2 eggs, lightly beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1 pinch salt
1/2 cup toffee pieces (Heath Bar)
1/2 cup semisweet mini chocolate chips
1/2 cup chopped nuts

Directions

1
Preheat oven to 350; grease an 8-inch square pan.
2
In a mixing bowl, combine butter, sugar, eggs and vanilla until well-mixed.
3
Add dry ingredients, chips and nuts and mix well.
4
Spread in prepared pan,.
5
Bake for 25-30 minutes (set & golden brown on top).
6
Cool, cut in to small squares.

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Featured Reviews for This Recipe

From: Chef #902351

On Oct 6, 2008

I baked these last night and was very disappointed. After mixing, I felt like it needed more flour. I baked for the recommended time; the top was well browned but the middle sank down considerably. I cooled the pan for several hours and when I cut into them, they were more than just gooey - more like not baked. Very bland flavor. Threw the whole pan of them out.

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From: Beautiful BC

On Jun 20, 2008

Yummy, chewy, tasty - good! I chose this because I needed a cookie recipe for a bake sale and this had all the ingrediants I had on hand and Deb's recipes are never fail. Since it was for a bake sale, I decided to make them as cookies instead of bars and doubled the recipe. The only thing I didn't double up on was the eggs. They took 11 minutes to bake and needed 2 minutes to cool on the sheet before transferring to a cooling rack. For a less chewy thin cookie I'd just use less butter but they are yummy this way. As written, this recipe would lend itself better for the recommended squares rather than a cookie but they're still awesome! Made for ZWT4

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From: Chef #1154124

On May 3, 2009

I've had a lot of blondies before but none are as good as these were. The toffee and chocolate chips made this so rich and delicious it is defiantly going to be a new favorite in our home.

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From: Diaryofamadbathroom

On Feb 11, 2009

I made these the way Beautiful BC recommended - doubled recipe except for the eggs and formed cookies. The only other change I made was to include a full teaspoon of salt. They worked out beautifully. They rose up and did not flatten like a cookie with melted butter sometimes can. The kids loved the slight change over regular choc chip cookies.

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