First of all, six days of work in a row? Really now? I just want to stay home and cuddle in this gloomy weather with the smell of something pumpkin baking in the oven. Before you think that I had disappeared again, I did bake apple crisp last week but it was all gone before I had decent lighting to take a picture of it. That’s what happens when you don’t have fancy lighting equipment and have to wait for the sun to rise the next morning for light (I hate taking food pictures at night while depending on the regular light bulbs as a natural light source). I definitely used the word “light” a million times in that last sentence. I apologize.
I searched through my cabinets and managed to find half a bag of Heath toffee bits.. how wonderful! I bookmarked a recipe from the blog: “3 B’s.. Baseball, Baking, and Books” and finally had the chance to try it from my list. These blondies were a hit! The middle of the pan were nice and chewy, while the edges were a bit more crisp. I can only imagine the possibilities you can do with this basic recipe.. you can sub in white chocolate chips, dark chocolate chips, raisins, nuts, coconut.. anything your heart desires! Here is the recipe with my minor tweaks. I also baked it in a glass pan so the baking time took a bit longer for me.
1 cup AP flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1/2 cup melted butter
1 large egg
1 tsp vanilla
1 cup chopped Heath Bars (I used 1/2 cup Heath toffee bits and 1/2 cup choco chips)
1.) Preheat oven to 350 degrees.
2.) Cream together the brown sugar and melted butter. Beat in the egg and vanilla. Add the dry ingredients to the batter and mix until blended.
3.) Stir in the Heath Bars (or whatever addition you prefer) and pour into a greased 8×8 pan.
4.) Bake for 30-35 minutes.
5.) Let the blondies completely cool before cutting. Enjoy!