Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Toffee Blondies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 50 mins Yield: 16 The toffee candy melts as it bakes, which gives these moist, buttery-tasting blondies a soft chewy consistency, perfect with a glass of milk. These bars are great for lunchboxes, a bake sale, or to bring to a party. Ingredients ½ cup (1 stick) unsalted butter, melted 1 cup packed light-brown sugar 2 large eggs 1 teaspoon vanilla extract ¼ teaspoon salt 1 ½ cups all-purpose flour 1 cup toffee bits Directions Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside. In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand. Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan. Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days. Cook's Notes Toffee bits are little candies you can find in the baking section of your supermarket, near the chocolate chips. Rate it Print