Butterscotch Toffee Blondies {& How NOT to Hide Dirty Dishes}
So what happens when you take a totally scrumptious gooey blondie and stuff it full with toffee bits and butterscotch morsels? You get totally irresistibly delicious Butterscotch Toffee Blondies ... aka, little bits of ooey-gooey toffee blondie heaven.
I knew it was going to happen.
It was only a matter of time.
See, when your house is on the market to be sold, you have to keep it perfectly clean all the time. Every. Stinkin'. Minute. And let's just say that, well ..., being perfectly clean every stinkin' minute just isn't one of my strong points.
And so I had a little dirty dish accident while baking these Butterscotch Toffee Blondies ...
While our old house was on the market, there were times I just didn't have time to empty the clean dishes from the dishwasher and load in the dirty ones before I ran out the door in the morning. And when a house is on the market, dirty dishes can't just sit on the counter 'cause you never know when that call for a showing is going to come in!
We wanted to make it as easy as possible for people to get in to see our house. So we had it set up for "courtesy call only" ... meaning, no advance warning needed. Want to see the house? No problem! ... just call me to give me a head's-up what time you're going in.
Which means I had to leave the house in "show condition" each morning before I left for work.
And sometimes those dirty dishes on the counter were just staring at me ...
And I had to do something with them ...
Which is a great hiding place for dirty dishes. Provided you don't turn the oven on.
Oh, you can totally see the accident coming, can't you?
Yes, I could too. Which I why I kept reminding myself over and over and over in my head not to forget the dirty dishes were there and turn the oven on to preheat without taking them out.
But ... you guessed it ... it happened anyway.
The day I made these Butterscotch Toffee Blondies.
The day I made these scrumptious blondies, I hadn't baked in quite some time and was so excited to have a baking day in the kitchen. I turned on the oven to preheat and went about whipping up my blondie batter.
I was happily mixing away ...
And then I smelled it.
A terrible, horrific, totally awful smell coming from somewhere in my kitchen.
It. was. horrible.
And then I remembered the dirty dishes. In the oven. And the damage was done ... both to the dishes, and to my nose.
When I opened the oven door, this is what greeted me ...
And the culprit of that horrific smell?
Two of these little plastic containers ...
... reduced to this ...
... a horribly vicious attack on my olfactory sense, and a molten lava-like flow of melted plastic all down the side and bottom of my oven.
Oops.
All I can say is thank goodness for self-cleaning ovens.
And thank goodness the after-effects of the 'accident' didn't impact the blondies.
Nope, these ooey-gooey blondies ... made extra yummy with Heath Bits 'o Brickle Toffee Bits ... you know, broken up little pieces of the totally yummy stuff inside Heath candy bars ... didn't suffer one bit.
Too bad I can't say the same for the poor little dirty dishes.
Butterscotch Toffee Blondies
Ingredients
- 12 T. butter, melted & cooled
- 1 1/2 c. light brown sugar
- 3 eggs, lightly beaten
- 4 tsp. vanilla extract
- 2 1/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 oz. package toffee bits {I use Heath Bits 'o Brickle Toffee Bits
}
- 1 c. butterscotch morsels {approximately 1/2 of an 11 oz. package ... I use Nestle Toll House Butterscotch Morsels
}
- Line a 9x13-inch baking pan with foil; spray foil with non-stick cooking spray.
- Whisk together melted butter and brown sugar. Add eggs and vanilla; mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Fold dry ingredients into egg mixture until just combined do not over mix. Fold in toffee bits and butterscotch morsels. Spread batter in prepared pan, smoothing top with a rubber spatula.
- Bake at 350 degrees for 35 - 40 minutes, until top is light golden brown, shiny, and beginning to crack. Cool on a wire rack.
- When cool, remove bars from pan by lifting by edges of foil. Cut into squares.
Note This recipe creates a gooey, fudgy-consistency blondie, not a cake-like texture.
Enjoy!
Please enjoy these other irresistibly delicious bar recipes from ...
Marbled Peanut Butter & Chocolate Shortbread Bars
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Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these links,at Amazon.com
at no additional cost to you.Read more..