Aunt Jean’s Heath Bar Blondies

My Aunt Jean makes these every Christmas for an unnamed cousin who hates pies, ice cream, and fruit. (I know, totally ridiculous.). But since this pickiness led to the creation of these super moist and gooey blondies, all is forgiven. The brown sugar, butter, and Heath bar bits combine to make up a bar that tastes like caramel all the way through.

My girls like them moist and somewhat gooey and the baking time given in the recipe reflects that. But if you like them a little more done, feel free to add a few extra minutes of baking time.

Ingredients and Tools You’ll Need

The key to these is the Heath bar Bits o’ Brickle toffee bits. But if you can’t find that, regular toffee bits will do just fine. And if you don’t like chocolate (like my weird cousin) you can just leave the chocolate chips out.

Don’t skip the aluminum foil! They’ll stick terribly to the pan otherwise.

This makes 12 bars. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• 9×9 square pan
• aluminium foil
• Electric Mixer

Ingredients

• 1 cup melted butter
• 1 ¾ cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla
• ½ teaspoon salt
• 2 cups all purpose flour
• ¾ cup Heath bar Bits o’Brickle toffee bits or just regular toffee bits
• ¾ cup chocolate chips

How to Make Heath Bar Blondies

These are gooey on purpose. If you want them more done, add a few extra minutes.

Step One: Get Ready

Heat your oven to 350°F. Line a 9×9 pan with foil – leave some hanging over the sides so you can pull them out later. Spray it down.

Step Two: Make the Base

Mix the melted butter and brown sugar with your mixer until it looks right. Add the eggs and vanilla, beat it smooth.

Step Three: Add the Flour

In another bowl, mix your flour and salt. Add this to your butter mixture bit by bit until it just comes together. Don’t overdo it.

Step Four: Stir in the Good Stuff

Stir in the Heath bits (and chocolate chips if you’re using them).

Step Five: Bake

Dump it in your pan and spread it out. Bake for 35 minutes in a 9×9 pan or 25 minutes in a 9×13 pan. They’ll look slightly underdone – that’s what you want. They keep cooking while they cool.

Step Six: Wait

Let them cool COMPLETELY in the pan. Use your foil handles to lift them out and cut into squares.

Storage Instructions

These are perfect to throw in a lunchbox or enjoy as an after school snack.

Like most cookies and bars, these will keep quite well on a covered plate for 2-5 days. If you want them firmer, you can refrigerate them for up to 1 week in a sealed container.

For longer storage, freeze the cut-up bars in a freezer-safe container for up to 3 months. You can leave them at room temperature to thaw, or defrost them in the microwave to get them gooey again.

More Recipes For The Toffee/Caramel Lover

• These oatmeal caramelitas are another delicious bar that combines chocolate and caramel.
• Buttery English toffee is one I love to eat and make even when it’s not Christmas.
• Old fashioned butterscotch cookies are an easy drop cookie to make in an afternoon.
• My caramel Bundt cake is impressive, but easier than it looks.

Printable Recipe