On Memorial Day we had a potluck BBQ with friends from church. We had spent the day playing. We went for a hike at the beautiful Silver Falls State Park. By the time we got home I didn’t have much time but I had told my friend I would bring a salad and a dessert. Yeah, I’m a bit of an overachiever. The salad was no problem as I had made the salad dressing the day before. For once I was planning ahead but I didn’t plan ahead on the dessert. A bar cookie is always a good choice when you are short on time. Mix it up, put it in a pan and bake. I decided to put a little twist on an old favorite and made White Chocolate and Toffee Blondies. I usually make Butterscotch Blondies but since there were no butterscotch chips in my pantry but there was a bag of white chocolate chips guess what we ended up with!? I also uncovered a bag of forgotten toffee chips while searching for the white chocolate chips so I decided to add those in too – good decision. I love to line my 9 x 13 pan with foil when making bar cookies. It makes removing them and cutting them so much easier. After you line it with foil don’t forget to spray it with some baking spray. After removing them from the oven allow them to cool and then lift them out of the pan with the foil. If you are in a hurry like I was you can remove them and cut them while they are still warm.In fact, I rather recommend it. These bars are delicious cooled but they are amazing when they are warm and still a little gooey. I loved the flavor combination of the white chocolate chips and the toffee chips – a really good choice! I cut them up quick and put them on a cake plate and we were out the door. (After I took a few photos of course!) The party guests loved it that they were still warm! A fun twist on an old favorite.
- 1/2 C butter, melted
- 1 1/4 C sugar
- 3/4 C packed brown sugar
- 2 eggs
- 2 C flour
- 1/2 tsp salt
- 2 tsp vanilla
- 2 C white chocolate chips
- 1 C toffee bits
- Preheat oven to 350
- Line a 9 x 13 pan with foil and then spray with baking spray.
- Combine butter and sugars. Beat until fluffy
- Add in eggs and vanilla
- Gradually add in flour and salt until blended.
- Mix in chips
- Spread batter into pan and bake for 20-25 minutes or until golden brown and a tooth pick comes out only slightly gooey.
- Cool and remove from pan by lifting up the foil.