Toffee Blondies

Just a quick reminder that I’ll be taking most of this week off. Not to worry, I have a few incredible guest posters lined up for you! To start, we have Dorothy from Crazy for Crust. I pretty much love Dorothy. She made cake balls into cookies, you guys. Cake balls! Into cookies! I want to drool all over her face and pet her hair and make her live in my pocket. Is that weird? Dorothy? You still there? Don’t leave meeeeeeee!

Hi there! This is Dorothy from Crazy for Crust, where I’m crazy. For crust. And cookies, and brownies, and, obviously, bars. I’m SO excited that Karly asked me to be here today. I have been a long-time stalker reader of Buns In My Oven. I kind of feel…connected to Karly because she has a whole category of sweets devoted to Chocolate and Peanut Butter. It’s, like, we’re long-lost BFFs or something and someday we’re going to live in a chocolate and peanut butter paradise together with all our blogger friends.

{Totally my own fantasy. All of this is in my own head and has never crossed the mind of Karly or any of my other blogger friends, methinks.}

One of the only other combinations I love almost as much as peanut butter and chocolate is chocolate and toffee. I mean, just thinking of that bag of toffee bits in my pantry is making me salivate. {For the record…they don’t last long there. At all. I’ve been known to eat them from a bowl with a spoon…}

Something you’ll learn about me if you come visit my slice of the internet is that I’m a pretty picky eater. I’m also a weird eater; I eat things in parts. I call myself the “bean burrito vampire” because of the way I eat a Taco Bell Bean Burrito. {I leave that to your imagination.}
Skor and Heath bars are no exception to this rule. I remember, as a kid, sucking all the chocolate off first and then crunching on the hard toffee underneath.
I’m not alone in this, right?


The recipe for these bars came from another mom at my daughters’ school. She made them for a luncheon I hosted and, well, they are beyond fabulous. I’ve changed her recipe just a smidgen, because the original made a half sheet sized pan of bars and I, (1) don’t have a half sheet baking pan and (2) don’t want to go buy a larger size jeans. I ate enough of them as it was…I can’t imagine having double. Normally I freeze baked goods for a rainy day or the apocalypse, but these are one of those treats that would never have lasted, even in my freezer.

Such is the problem when you’re the baker in the house: you always know where you hide the treats.

So, um. You should make these. Really. You totally should. And then come visit me over at Crazy for Crust. I’ll make you something totally sugary that will blow your New Year’s Resolutions.

{You can thank me later.}

Toffee Blondies


Toffee Blondies
2 1/2 cups brown sugar
1/2 cup (1 stick) butter
2 eggs
2 tablespoons vanilla extract
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2 cups flour
6 Skor bars, chopped


Preheat oven to 350 degrees. 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 at 350 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.

Enjoy! And thanks again for having me Karly!