You may or may not have heard on the American news that we had 2 – 2 1/2 inches of snow here this week, resulting in ice, resulting in 4 million folks all heading home in the middle of a minor snow storm, compacting more ice and ending in a massive traffic gridlock…and stranded motorists. This event is now not-so-affectionately known as “Snowpocalypse 2014.” I still feel so badly for anyone who went through the stress and frightening strain of being stuck in traffic or stranded for hours—and in some cases days—on our roads and interstates here in Atlanta as well as in Birmingham, Alabama. Hopefully everyone is home, safe and sound by now.
In addition to a stiff single-malt scotch, there’s nothing that can take away the sting of enduring such an event quite so well as these easy, chewy and toffee-covered Heath Bar Blondies. And hey, they’d be a good choice for the Superbowl festivities, too.
Not a fan of toffee? Use the same amount of mini semi-sweet chocolate chips instead, and lightly press them into the top of the batter before baking.
Heath Bar (or Chocolate Chip) Blondies
Makes 3 dozen rich bars, plenty to soothe your raw nerves and some to share, too!
1 cup packed light brown sugar
1/4 cup melted butter, unsalted, plus extra to grease the pan
2 teaspoons good quality pure vanilla extract (I use Madagascar bourbon vanilla)
1 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
3/4 cup English toffee bits in milk chocolate such as Heath, or you can sub an equal amount of mini semi-sweet chocolate chips
Grease an 8 x 8 inch square baking pan with butter and set aside. Preheat the oven to 350 degrees F. Combine the sugar, butter, egg and vanilla in a medium-sized bowl with a whisk. In a small bowl, mix together the flour, baking powder and salt, then pour it into the butter mixture. Stir with a spoon to combine, until the mixture is moist and just blended. Spread the batter into the prepared pan, smoothing evenly. Scatter the toffee bits or the chips evenly over the top of the batter and press lightly to adhere. Bake at 350 degrees for 20-22 minutes, until the blondies start to pull away from the sides of the pan, and a toothpick inserted into the middle comes out mostly clean. Remove from the oven and cool completely in the pan on a wire rack. Cut into 36 small squares. Relax.