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.

Recipe TipBe sure to measure the flour correctly. If you use too much flour, the blondies will have a cake-like texture. Fluff the flour up some in the bag or container with a spoon. Then lightly spoon it into a dry measuring cup. Use the back of a knife to level it off.

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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