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Ready for the BEST blondie recipe? These Toffee Blondies are soft and have toffee bits baked right in. Plus, they stay soft for days!
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Best Blondie Recipe with Toffee
I can’t be trusted around regular blondie bars, but when you add toffee bits? I have to lock them up to keep from eating the whole pan myself. I can’t help it. I LOVE toffee and I love soft brown sugar blondies so I feel like I need to warn you: these blondies are very addictive!
I’ve been known to call these magical bars because there’s just something so wonderful about mixing toffee into blondies. I have been making this recipe for over 10 years and they turn out perfectly every time!
Ingredients in Toffee Blondies
- Brown sugar: This is the key to the recipe, for flavor and softness. 2 cups of brown sugar keep these moist and fudgy!
- Butter: Make sure to use unsalted softened butter.
- Baking powder: I use this instead of baking soda. I find it makes them moister and keeps them soft.
- Skor bars (toffee candy bars), Heath Bars, or toffee bits: As the mix in
How to make Toffee Blondies
- Cream the brown sugar and butter together in a large bowl. Add the eggs and vanilla and continue beating until combined.
- Add the baking powder, salt, and flour and stir until combined. Stir in the chopped toffee bars until the toffee bits are distributed evenly into the dough. The dough will be sticky.
- Press the mixture into a prepared 9×13 pan. Press more chopped toffee into the top of the batter. Bake the bars for 24 to 26 minutes.
Tip From Dorothy
Expert Tips
- Creaming butter and sugar together is an important step because it incorporates air into the batter which gives the blondies a nice texture. One question I get a lot is “how long does it take?” and it’s not long at all – usually you only need to cream them for one to three minutes. I’m a nerd about this stuff so of course I wrote all about it in my how to cream butter and sugar post – you might like to check it out, too!
- Only use a METAL pan to bake these in. Glass pans can make them brown on top too much while the center doesn’t bake through. Metal pans conduct heat more evenly.
- The best way to prepare the baking pan is with tinfoil and cooking spray. Lining the baking dish with foil makes it super easy to lift the bars out in one piece before you slice them (make sure they are completely cool!). Spray the foil with cooking spray so they don’t stick.
- The batter for these bars will be very sticky. To make it easier spray your hands with cooking spray before you press the dough into the pan. This will keep it from sticking to you!
- You will know the blondies are done when the center is a little jiggly. You want to take them out at this point because the bars will continue to cook in the pan as they cool. As they cool, they will set and have the best texture. So, be careful to not over bake them – just check on them early.
FAQs
How long do blondies last?
These bars last up to a week in an airtight container. The brown sugar keeps them soft for days!
Can you freeze toffee blondies?
Freeze these in an airtight container for up to 3 months.
Toffee Blondies Recipe
Ready for the BEST blondie recipe? These Toffee Blondies are soft and have toffee bits baked right in. Plus, they stay soft for days! Blondies are perfect for potlucks, parties or any occasion where you need a sweet treat!
Recipe Video
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients
- 2 cups (400g) packed brown sugar
- ½ cup (113g) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- 2 cups (248g) all purpose flour
- 6 Skor or Heath bars , chopped (or 1 ½ cups toffee bits)
Instructions
- Preheat oven to 350°F. Line a 9×13” pan with foil and spray with cooking spray.
- Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix. Stir in 1/2 cup of the chopped Skor bars (2 candy bars).
- Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Press remaining chopped Skor bars evenly on top of dough.
- Bake for 24-26 minutes. Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool. Cool completely before slicing into squares.
Recipe Notes
- I recommend only baking these in a metal pan. Glass might not bake the center while the top gets too brown.
- Store in an airtight container for up to a week. Freeze for up to 3 months.
Recipe Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 38mg | Potassium: 70mg | Fiber: 1g | Sugar: 23g | Vitamin A: 141IU | Calcium: 33mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
These Toffee Blondies are the best blondie recipe with toffee bits! They are so easy to make and everyone will love them!
The ingredient list states one and a half cups toffee bits or six score bars but on the instructions it states half a cup of score bars. What is the correct amount? Thank you.
Both – you use some in the dough and some on top, as it states in step 3
Took these for a snack for young adult Sunday School class! They were a hit
OMG so chewy and delicious. I thought I took it out too early but I didn’t. A keeper. Txs!
Thanks for sharing. Mine are still in the oven but judging but the taste of the spoon…they will be scrumptiously delish!! One note…the recipe calls for 2 cups brown sugar and the videos states 2 1/4 cups. I followed written recipe so we shall see how it turns out!!
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