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These Toffee Blondies are soft, buttery, and packed with white chocolate chips and crunchy toffee bits. A quick and easy dessert bar recipe that’s perfect for parties, bake sales, and holidays.
Why You’ll Love This Recipe
If you’re looking for an easy dessert that tastes like you spent a lot more time making it than you actually did, these Toffee Blondies are for you. Bar cookies are one of my favorite desserts to make when I’m short on time. There’s no scooping or rolling dough—just mix everything together, spread it into a pan, and let the oven do the work.
If you’ve never had a blondie before, think of it as a brownie without the chocolate. Blondies have all the chewy, buttery goodness you love in a brownie, but with rich brown sugar and vanilla flavors taking center stage.
This recipe actually came about by accident! I had planned to make my favorite Butterscotch Blondies, but when I opened the pantry, I realized I was out of butterscotch chips. Instead, I found a bag of white chocolate chips and, while digging around, uncovered a forgotten bag of toffee bits. It turned out to be one of those happy kitchen surprises because the creamy white chocolate and buttery toffee are absolutely delicious together. Sometimes the best recipes are the ones you never planned to make!
Ingredients Needed
- All Purpose Flour
- Butter, salted and room temperature
- Sugar, granulated sugar and brown sugar
- Eggs
- Salt
- Vanilla Extract
- White Chocolate Chips
- Toffee Bits, or broken up Skor bars or Heath Bars
How To Make Toffee Blondies
- Beat room temperature butter and sugars together until light and fluffy.
- Add in eggs and vanilla and mix to combine.
- Add flour and salt and mix just until combined.
- Stir in white chocolate chips and toffee pieces.
- Spread batter in a 9 x 13″ prepared dish.
- Bake at 350 degrees F. for 20-25 minutes or until a toothpick comes out clean.
Tips from leigh Anne
- For the best blondie texture, be careful not to overbake them. The edges should be lightly golden and the center should still look slightly underdone when you remove the pan from the oven. The blondies will continue to set as they cool, giving you that perfectly soft and chewy center.
- Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Too much flour can make blondies dry and cakey instead of rich and chewy.
- Use good-quality white chocolate chips for the best flavor. Since white chocolate is one of the main ingredients, you’ll really notice the difference.
- Allow the blondies to cool completely before cutting. This helps them set up properly and gives you clean, neat squares. But 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.
- Store leftover blondies in an airtight container at room temperature (no refrigeration needed) for up to 4 days, or freeze them for up to 3 months. Thaw at room temperature whenever you’re ready for a sweet treat.
Frequently Asked Questions
What is the difference between a brownie and a blondie?
A blondie is often called a “blonde brownie.” Instead of cocoa powder or melted chocolate, blondies get their rich flavor from brown sugar, butter, and vanilla, giving them a caramel-like taste and chewy texture.
Can you use milk chocolate or dark chocolate instead of white chocolate?
Absolutely! While white chocolate and toffee are a delicious combination, you can easily substitute semi-sweet, milk chocolate, or dark chocolate chips depending on your preference.
Can I add nuts to toffee blondies?
Yes! Chopped pecans, peanuts, almonds or walnuts are both excellent additions if you enjoy a little extra crunch. Stir about 1 cup into the batter along with the white chocolate chips and toffee bits.
Why are my blondies dry?
The most common causes are overmeasuring the flour or overbaking. Measure the flour carefully and remove the blondies from the oven as soon as the center is set but still looks slightly soft.
Can I freeze blondies?
Yes! Once completely cooled, wrap the blondies tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months and thaw at room temperature before serving.
I can’t find toffee bits what else can I use?
You could use broken up Heath bar or Skor candy bars.
These White Chocolate Toffee Blondies are one of those desserts that prove simple can be spectacular. With their buttery, chewy texture and the irresistible combination of creamy white chocolate and crunchy toffee, they’re always a hit wherever I take them. Whether you’re baking for a family gathering, packing treats for a bake sale, or just satisfying a sweet tooth, this easy blondie recipe is one you’ll find yourself making again and again. Don’t be surprised if it becomes a new family favorite!
Some of my other favorite blondie recipes include:
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Toffee Blondies
Ingredients
- 1/2 cup butter melted
- 1 1/4 cups sugar
- 3/4 cups brown sugar packed
- 2 eggs
- 2 cups flour
- 1/2 tsp salt
- 2 tsp vanilla
- 2 cups white chocolate chips
- 1 cups toffee bits
Instructions
- Preheat oven to 350
- Line a 9 x 13 pan with foil or parchment paper 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.
Tips & Notes:
- For the best blondie texture, be careful not to overbake them. The edges should be lightly golden and the center should still look slightly underdone when you remove the pan from the oven. The blondies will continue to set as they cool, giving you that perfectly soft and chewy center.
- Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Too much flour can make blondies dry and cakey instead of rich and chewy.
- Use good-quality white chocolate chips for the best flavor. Since white chocolate is one of the main ingredients, you’ll really notice the difference.
- Allow the blondies to cool completely before cutting. This helps them set up properly and gives you clean, neat squares. But 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.
- Store leftover blondies in an airtight container at room temperature (no refrigeration needed) for up to 4 days, or freeze them for up to 3 months. Thaw at room temperature whenever you’re ready for a sweet treat.
Nutrition Facts:
mtngrl84 says
Absolutely OUTSTANDING! 8500 ft. 2 extra T. of flour and baked at 350 for 32 minutes. Thank you these are amazing!
Donna Collier says
So after reading the reviews am I understanding correctly that you use all-purpose flour for these blondies?
Leigh Anne says
Yes, I will specify otherwise if it is not all purpose flour
Rachel J says
Hi Leigh Ann- are there leavening agents in here?