These butterscotch toffee blondies are rich, chewy bars filled with butterscotch chips, toffee bits, caramel, and crunchy cashews for plenty of sweet, buttery flavor and texture.
If you enjoy blondies that are packed with mix-ins, these butterscotch toffee blondies are a fun twist on the classic bar cookie. The buttery brown sugar base is filled with butterscotch chips, toffee bits, caramel pieces, and crunchy cashews for a blondie with plenty of flavor and texture.
They’re easy to make and perfect when you want something a little more indulgent than a traditional blondie.
Why You’ll Love These Blondies
- Big butterscotch flavor. Butterscotch chips add a rich, buttery sweetness that pairs perfectly with the brown sugar base.
- Lots of texture. Toffee bits and chopped cashews add crunch to balance the soft blondie.
- Caramel in every bite. Caramel bits melt into the bars, adding little pockets of caramel flavor.
- Perfect for sharing. A 9×13-inch pan makes plenty of blondies for parties, bake sales, or potlucks.
Key Ingredients
- Dark brown sugar – Adds deep caramel flavor and helps create the chewy texture blondies are known for.
- Butterscotch chips – Bring that signature butterscotch flavor throughout the bars.
- Toffee bits – Add buttery crunch that pairs beautifully with the brown sugar base.
- Cashews – Their mild flavor works well with the sweetness of the blondies while adding texture.
- Caramel bits – Melt into the bars for little pockets of caramel flavor.
Tips for Success
- Let the butter mixture cool. After melting the butter and brown sugar, allow the mixture to cool before adding the eggs so they don’t scramble.
- Don’t over-bake. Bake just until the bars are golden and set in the center. Slightly underbaked blondies stay soft and chewy.
- Use parchment for easy removal. Lining the pan with parchment makes it easier to lift the blondies out and cut neat squares.
Variations
- Try different nuts. Walnuts or pecans can easily replace the cashews.
- Use your favorite mix-ins. Swap some of the butterscotch chips for chocolate chips or peanut butter chips.
- Skip the caramel. If you prefer a simpler blondie, leave out the caramel bits and add extra butterscotch chips or toffee.
How to Store
Store blondies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze the blondies for up to 3 months. Thaw at room temperature before serving.
A Fun Twist on Classic Blondies
With plenty of butterscotch flavor and lots of crunchy mix-ins, these butterscotch toffee blondies are a delicious variation on traditional blondies. They’re easy to make and perfect when you’re craving something rich, chewy, and a little extra indulgent.
More Blondie Recipes
Butterscotch Toffee Blondies
Ingredients
- 1 ½ cups (300 g) packed dark brown sugar
- ¾ cup (170 g) unsalted butter
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 tablespoon (15 ml) vanilla extract
- 1 ½ cups butterscotch chips
- 1 cup caramel bits
- 1 cup toffee bits
- 1 cup coarsely chopped cashews
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Instructions
- Place brown sugar and butter in a small saucepan. Cook over medium heat, stirring frequently, until melted and smooth.
- Transfer to a large mixing bowl and allow to cool to room temperature.
- Preheat oven to 350°F (175°C). Grease a 9"x 13" baking pan.
- Whisk together flour, baking powder, and salt. Set aside.
- Add eggs, one at a time, to cooled butter mixture, beating well after each addition. Stir in vanilla.
- Stir in flour mixture. Then, stir in butterscotch, caramel, toffee, and cashews.
- Transfer batter to prepared pan and spread evenly.
- Bake 25 to 30 minutes, or until golden brown.
- Cool in pan on a wire rack before cutting into bars.
Notes
- If you're using salted cashews, you may want to decrease the salt in the recipe. Or, just go with it for a nice sweet & salty treat.
- Store in an airtight container at room temperature up to 4 days.
- Recipe slightly adapted from BHG.
17 Comments on “Butterscotch Toffee Blondies”
Those look so dense and amazing I cannot handle it.
Caramel, toffee, and cashews, yummy!
I like my butterscotch paired with chocolate, but all the other yummies in these blondies may just convince me otherwise!
Oh wow, that sounds awesome! Love all of the flavors in here–butterscotch and caramel are two of my favorites! 🙂
You know what? This is one recipe where I would not miss chocolate! They look so buttery and caramel-y and just perfect!
I normally gravitate towards chocolate desserts, but I wouldn’t miss it here at all! This flavor combination sounds so delicious with the butterscotch and caramel bits, and the cashews and toffee must give these such a nice crunch. YUM!
I am paying a lot for those in shops, didn’t how to make them at home up till now – thanks!
These look fantastic – love the use of butterscotch chips!
Already got someone wanting this one baked for next week. Looks amazing!! Can’t wait to try it!!
I normally can’t stand butterscotch chips because they taste too chemical to me, but I must try to find those Guittard ones! I love their regular chocolate. These blondies are a dream!
Oh I just love butterscotch, these look so gooey and delicious!
I like the Guittard ones best too but harder to find. I just made these and took part to work (part will go to another group–makes a nice quantity!) and they were declared “wonderful!”. Thanks for another keeper recipe!
I am clueless on how I missed these when they were first posted! Butterscotch! Hello!? My favorite! Totally, making these ASAP! I will send you the IG pic when I get them done! 😉
What are caramel bits and where do I find them?
Hi, Constance. Caramel bits are just what you’d think – little bits of caramel. I usually find them with chocolate chips and other baking ingredients. Or, you can substitute soft caramels. I would recommend cutting them into small pieces.
Just what I needed, butterscotch is by far my most favourite! Thanks a lot, Jen. 🙂
Jennifer – These look awesome. I might make these as a surprise treat for the kids on New Year’s Eve. My little ones really like butterscotch, so I think they’ll go over well. Thanks again.
Kenneth