So… I need to be honest here. I did not make these blondies the way I wrote below. First I pretty much dumped everything into a single bowl all at once – I got quite the arm workout just trying to ‘mix well.’ I ground the Pecans to dust with some chunks instead of chunks with some dust. I also did not have enough Vanilla Extract. We have this enormous bottle of extract that chose this moment of all moments to run out. Ahh! Instead I reached into the highest shelf of the spice cabinet and the first thing my fingers touched was the orange extract. Therefore, my blondies came out tasting like biscottis – if biscottis were warm and soft.

All in all, this recipe is very forgiving. Give it try!

Ingredients

• 2 sticks of Butter (1 cup), melted
• 2 cups packed Brown Sugar
• 2 Eggs
• 2 tsp Vanilla Extract
• 2 cups A.P. Flour
• 1/2 tsp Baking Powder
• 14 tsp Salt
• 1 cup Pecans, chopped
• 1 cup White Chocolate Chips
• 1 cup Toffee pieces

Method

Preheat oven to 375 degrees. Line a 9 x 13″ pan with parchment paper or spray with nonstick cooking spray.

In a mixing bowl combine the dry ingredients: Flour, Baking Powder, and Salt. In a separate large bowl mix Butter and Brown Sugar. Using a rubber spatula, add in the dry ingredients bowl. Once all that is combinded, fold in Pecans, White Chocolate Chips, and Toffee pieces.

Spread the batter into the pan. Bake for 35 min or until a fork stuck in the center comes out clean. Allow to cool in the pan before cutting into squares.

Enjoy!