January screams for easy bar cookies like blondies and brownies, don’t you think? I mean, most of us are so done with the dainty and fancy, the time consuming and caloric, the stressful and temperamental creations we challenged ourselves with in December.
No, for January? You want something easy that you can throw together, bake, and eat before anyone else gets home and realizes you have just broken your New Years Diet Resolution. If you are gonna be sneaky…you gotta be fast.
These are fast. The entire house will smell like pure deliciousness so I suggest you get a Buttercream or Sugar cookie candle to cover the evidence. These are also amazingly good. Let’s not discuss calories, k? Thanks.
Blondies to be really good have to be chewy. They should have a lot of rich buttery flavor. These cover both requirements but with an extra component. I spread coarsely chopped butter crackers (Townhouse, Ritz, etc) over the top with the toffee and pecans to add a flavor dimension…You could use pretzels to get the same effect.
If you really wanted to make this a show stopper dessert plate it warm with a drizzle of dark chocolate sauce and a scoop of vanilla bean ice cream. You are welcome.
I left chocolate out of these completely, I didn’t think it needed it. If you have to have chocolate then add some chopped milk chocolate to the top with the crackers and pecans and toffee.
Salted Toffee Pecan BlondiesPrint Add to Collection Go to Collections
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 sticks unsalted butter
- 1 cup light brown sugar
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1 package Heath Toffee Bits, , 1 cup reserved
- 1 sleeve crushed Ritz or Townhouse crackers or 1 1/2 cups coarsely crushed pretzels
- 2 cups chopped pecans, , 1 cup reserved
- Preheat oven to 325F
- Allow butter to come to room temperature
- Butter a 13x 9 inch pan
- Mix the flour, baking powder, salt, and baking soda
- Beat the butter until smooth and creamy
- Beat in the sugars until no longer grainy
- Add the eggs, one at a time
- Add the vanilla
- Stir in the dry ingredients
- Fold in the toffee (reserving 1 cup) and pecans (reserving 1 cup)
- Smooth into the prepared pan
- Sprinkle reserved toffee, pecans, and crackers over the top
- Bake for about 40 minutes, or until a knife inserted in center comes out with a few crumbs clinging to it. Cool, and cut into desired sized bars.