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1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup brown sugar, lightly packed
2 eggs
2 tsp vanilla
1/2 cup Skor toffee bits
Preheat oven to 350F (180C). Lightly butter or spray an 8-inch (2-L) square baking dish. In a small bowl, stir flour with salt.
In a medium-size bowl, using a wooden spoon, beat butter with sugar until evenly mixed. Beat in eggs and vanilla, then gradually beat in flour mixture. Stir in 1/3 cup (75 mL) toffee bits until evenly mixed. Scrape into prepared baking dish. Smooth top.
Bake in centre of preheated 350F (180C) oven until top is deep golden and blondies come away from sides of pan, from 30 to 35 minutes. Remove from oven to a rack. Immediately scatter remaining 3 tbsp (45 mL) toffee bits overtop.
Let blondies cool completely, then cut into 16 squares. Store in an airtight container at room temperature. They will keep well up to 3 days or freeze up to 2 months.
Calories 176, Protein 2g, Carbohydrates 23.9g, Fat 8.4g, Fibre 0.4g, Sodium 58mg.
Downright irresistible, these chewy golden blondies dotted with toffee bits were a test kitchen favourite. Once they're cool, pack them up quickly or you may find they disappear before you get to serve them!
Wrap and seal cooled blondies in plastic, then place in a sturdy container. If making ahead, freeze in a plastic container between layers of waxed paper. You can pack them frozen - they'll thaw as they sit.