Butterscotch Toffee Blondies are completely stuffed with butterscotch chips and toffee bits with even more sprinkled on top. They are fabulously buttery and rich and a little chewy. Since they have baking powder in them they bake up fabulously thick.
My daughter recently asked me to make some baked goods to be sold at her high school’s fall play performances. She helps with the tech crew. 🙂 (Update: This post was originally posted in 2015. My daughter is now a college graduate and serving in the US Air Force.)
I asked her what I should make and she said something with butterscotch and toffee. I’m not sure where she developed such a liking for these two flavors because I hardly ever bake with them. But she’s all about the butterscotch and toffee. I can’t say I blame her.
Lots of brown sugar and butter make these bars irresistible and I have to admit I very much like the combination of butterscotch and toffee.
It was good they left the house quickly. I may have eaten the whole pan.
Storage
Bars can be kept at room temperature in an airtight contianer for about a week. Or they can be frozen for up to 3 months.
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More Fabulous Bar Recipes
- Peanut Butter Bars with Chocolate Chips
- Sugar Cookie Bars
- Buttery Coconut Bars
- Toffee Chocolate Chip Bars
- Butterfinger Cheesecake Bars
- Chocolate Fudge Oatmeal Bars
Butterscotch Toffee Blondies
Ingredients
- 1 cup unsalted butter at room temperature
- 3 cups packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup toffee bits,, divided
- 3/4 cup butterscotch chips,, divided
Instructions
- Line a 9X13-inch pan with aluminum foil and spray lightly with baking spray. Preheat oven to 350 degrees.
- Beat butter and brown sugar using an electric mixer with paddle attachment until fluffy, about 2 minutes.
- Add eggs one at a time while beating on medium-low speed and then add vanilla extract. Scrape down sides of bowl to make sure everything is even in consistency.
- Combine flour, baking powder, and salt in a bowl and mix into butter mixture.
- Mix 1/2 cup of toffee bits and 1/2 cup butterscotch chips into batter.
- Pour batter into prepared pan. Scatter remaining toffee bits and butterscotch chips on top.
- Bake at 350 degrees for 40 minutes. Let cool before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted November 17, 2015.
Nice!!!
I made these today and they are delicious but came out “cake like.” Any thoughts.
These took a little longer to cook up and I thought they looked cake like. They cooled and collapsed ino this delicious, sugary, chewy blonde bar! I am making them again today and will serve with vanilla ice cream, almond slivers, and caramel. Thanks for the great recipe.
Thanks for taking the time to leave a comment Bethany! So happy you like the blondies!
I made them today.. couldn’t find the toffee bits or butterscotch bits at our one and only store here in rural Hawaii, so
I substituted with peanut butter chips and caramel chips. Will bring to a dinner tomorrow night and serve with ice cream. my husband cleaned up the crumbs after I cut them, and said they were delicious. Also we have a celiac in the house and they came out well with gluten free flour.
Love all that buttery sweet goodness 🙂 Pinning!
Rich and little chewy.. These blondies look and sound very good!
Butterscotch and toffee sound like the best combination in these blondies! I love how thick and chewy these bake up, too. What a delicious dessert, Christin!
Is the tablespoon of baking powder supposed to be a teaspoon? Mine looked good going into the oven, but they didn’t bake all the way through, and were too gooey, even after baking a little longer.