Get the Recipe:
Butterscotch Toffee Blondies
These butterscotch toffee blondies are chewy blondie bars packed with butterscotch chips, toffee bits, caramel, and crunchy cashews.
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.
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