An easy but delicious bar that's perfect for lunchboxes or stocking the cookie jar. Brown sugar, melted butter, and Heath bits combine for a sweet, caramel-like treat. Makes 12 bars.
Prep. First, heat the oven to 350°F (175°C). Then, cover a 9x9 or 9x13 pan with aluminum foil, making sure there is extra foil on the sides to make handles. Remember to spray the foil with cooking spray.
Mix batter. In a large bowl, beat the melted butter and brown sugar with an electric mixer until well combined. Then, add the eggs and vanilla extract and beat until smooth. In a separate bowl, combine the flour and salt. Gradually add the flour mixture to the butter mixture, stirring until just combined.
Add Heath/toffee bits. Add the Heath bar/toffee bits and stir gently.
Bake. Pour the batter into the prepared pan and spread it evenly with a spatula. Then, bake for 35 minutes in a 9x9 pan or 25 minutes in a 9x13 pan, or until the blondies seem firm but slightly undercooked (they will keep cooking as they cool). Let the blondies cool entirely in the pan. After they cool, use the foil handles to take the blondies out of the pan and cut them into squares.
Notes
Variations:
Add 1 package of white or semi-sweet chocolate chips with the Heath bar bits.
Use crushed, full Heath bars containing chocolate.
Can also be baked in an 8 inch square pan for 35 minutes. They will be 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.