Toffee Blondies

These White Chocolate Toffee Blondies are soft, buttery, and packed with white chocolate chips and crunchy toffee bits. An easy dessert bar recipe that's perfect for parties, bake sales, and holidays.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 281kcal

Author Leigh Anne Wilkes

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.

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.

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