Heath Toffee Blondies
Heath Toffee Blondies are so scrumptious. This is another cookie I made for my Christmas Cookie Extravaganza this year. I started off with a favorite shortbread recipe and then added chopped Heath Toffee Bars. We still had some leftover candies from Halloween that I kept in the refrigerator, so it was time to use them up!
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After I made the bulk of my Christmas cookies this year for John’s work place, I still needed to make about 40 trays for our church office staff and friends from our Sunday school class. Instead of making 200 or 300 each of just a couple different kinds of Christmas cookies, I decided to make one batch each of several different kinds of cookies (or blondies). I ended up making about 12 or 15 different kinds of things and filled up those trays in a snap!
If you enjoy Heath Toffee Bars, then they’re absolutely spectacular featured in these blondies. Chocolate and toffee in a shortbread base are just superb. Plus these cookies are really easy to make. You don’t have multiple steps or icing to make so they’re fairly quick to pull off. If you’re ready for a tasty bar-type cookie for your next potluck or party, give Heath Toffee Blondies a try. Prepare to have them wolfed down before you can blink your eyes.
Heath Toffee Blondies are wonderful for holiday baking.
These blondies are easy to make and great for tailgating parties, baby showers or anytime you need to bring a quick dessert.
Everyone raved over Heath Toffee Blondies. I think you will too!
Here’s what I did.
I used these ingredients.
Soften butter. Add sugar, powdered sugar, oil, salt, baking soda, cream of tartar and eggs.
Add vanilla.
Mix with an electric mixer until smooth and creamy.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add coarsely chopped Heath Toffee Bars. I think I cut each of the mini bars in sixths.
Stir with a wooden spoon to combine.
Grease a large 11×17″ cookie sheet. Press cookie dough mixture into pan.
Bake at 350 for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool completely before cutting into bars.
Every bite of these Heath Toffee Blondies is mouthwatering.
You’ll be drooling after one bite of these incredible blondies.
Heath Toffee Blondies are spectacular. Plus they’re easy to make. It’s a win-win!
If you enjoy chocolate and toffee together, you’ll love Heath Toffee Blondies.
Here’s the recipe.
HEATH TOFFEE BLONDIES
(My own concoction)
Heath Toffee Blondies
Equipment
- 1 11x17" jelly roll pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 sharp knife to chop Heath Toffee Bars
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 3/4 cup canola oil or use coconut oil or avocado oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. sea salt
- 1 tsp. vanila extract
- 5 1/2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 2 cups Heath Toffee Bars coarsely chopped
Instructions
- Cream together butter, canola oil, sugars, eggs, vanilla, baking soda, cream of tartar and salt in a large mixing bowl with an electric mixer.
- Add flour and chopped Heath Toffee Bars and stir with a wooden spoon until very thoroughly mixed.
- Press dough into a greased 11x17” jelly-roll style cookie sheet.
- Bake at 350° for 30-35 minutes or until lightly golden brown on top.
- Cool completely.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
I’ve reserved a cookie for you!
If you want an easy dessert to make, give Heath Toffee Blondies a try.
Heath Toffee Bars are so good and they bake up into some marvelous cookies.
You may also enjoy these delicious recipes!
Heath Toffee Cheesecake Brownies
White Chocolate Toffee Peanut Butter Brownies
Heath Toffee Blondies
Equipment
- 1 11×17" jelly roll pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 sharp knife to chop Heath Toffee Bars
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 3/4 cup canola oil or use coconut oil or avocado oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. sea salt
- 1 tsp. vanila extract
- 5 1/2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 2 cups Heath Toffee Bars coarsely chopped
Instructions
- Cream together butter, canola oil, sugars, eggs, vanilla, baking soda, cream of tartar and salt in a large mixing bowl with an electric mixer.
- Add flour and chopped Heath Toffee Bars and stir with a wooden spoon until very thoroughly mixed.
- Press dough into a greased 11×17” jelly-roll style cookie sheet.
- Bake at 350° for 30-35 minutes or until lightly golden brown on top.
- Cool completely.
2 Comments
Kim @ The Baking ChocolaTess
December 28, 2016 at 11:11 am
Heavenly Jesus! <3 Drooling!
Teresa
December 28, 2016 at 1:37 pm
Thanks, Kim. These are really simple but quite delicious!