Toffee bits mixed into a rich, moist blondie for a special treat for the Heath Bar lovers in your life. An easy recipe perfect for lunchboxes or after school.
Table of contents
❤️ Why you’ll love this recipe
- Okay, they might not be the most beautiful-looking cookie bar, but what they lack in beauty they make up for in taste. The brown sugar, butter, and, chocolate chips, and Heath bar bits combine to make up a bar that tastes like caramel all the way through.
- We like them moist and somewhat gooey and the baking time 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.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for these easy homemade bars:
- 9 x 9 square pan or 13 x 9 pan
- aluminum foil
- electric Mixer
Step One: prep
Begin with lining a square or rectangular pan with aluminum foil, leaving an overhang of foil “handles”. Spray the foil with baking spray. Preheat the oven to 350 with the rack in the center.
Step Two: WEt ingredients
Since you are working with melted butter, a hand mixer works just fine for this. Begin by blending the butter and brown sugar.
You can mix in the eggs and vanilla with the hand mixer.
Step three: Finish the batter
Once you add the dry ingredients, mix on low. And then add the Heath bar bits and stir by hand.
Step FouR: Bake
Spread the batter out on the prepared pan. It will seem very shallow.
Bake at 25 minutes for a 9×13 pan, or 35 minutes for a square pan. Let them cool right in the pan, then use the foil handles to remove the whole thing before you cut. Finally, cut them up and serve!
🥫 Storage instructions
Like most cookie bars, this will keep quite well on a covered plate for 2 days or so. For longer storage, freeze the cut-up bars. You can defrost them in the microwave for a special treat just for you.
Nuts are great additions to this recipe. You can add them right into the batter, or sprinkle them on top before baking.
You can frost these with a simple cream cheese frosting, or a more elaborate chocolate ganache. If you want to keep it simple, a dusting of powdered sugar will do the trick. But they really don’t need anything at all.
👩🏻🍳 Expert tips
- Properly baked blondies (or brownies) will appear underdone but will cool to doneness.
- Don’t skip the aluminum foil! They’ll stick terribly to the pan otherwise.
- If you don’t like chocolate, just leave it out. They’re still delicious.
📘 Related Recipes
- Caramel chocolate chunk pretzel cookies are a favorite around here.
- And Caramel apple cobbler is a classic cobbler drizzled with caramel.
- Caramel fudge ribbon ice cream made from scratch is a lot more work, but so very special.
- Caramel Bundt Cake is a very sweet classic beloved by my kids.
🍽 Serve it witH
📖 Here’s the recipe
- 9 x 9 square pan
- aluminium foil
- Electric Mixer
- 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 toffee bits Bits o’ Brickle
- ¾ cup chocolate chips
- Preheat oven to 350. Line a square 9×9 or 9×13 pan with aluminum foil, leaving an overhang of foil to make little handles. Spray the foil with cooking spray.
- Beat the butter and sugar with an electric mixer until well combined. Add the eggs and vanilla and beat again. Combine the flour and salt in a separate bowl, then add to the butter mixture, stirring until just combined. Add the Heath bar bits and stir gently.
- Pour into the prepared pan and spread with a spatula. (It will seem shallow.). Bake for. 35 minutes in a 9 x9 square pan, or 25 minutes in a 9 x 13 pan. The blondies will appear underdone but will cool to doneness. Allow to cool in the pan. When completely cool, remove using foil handles and cut into squares.