Chocolate Chip Coconut Toffee Blondies
Prep time: 10 minutes
Bake time: 25 minutes
Ingredients
Bake time: 25 minutes
Ingredients
- Non-stick cooking spray
- 2-1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 sticks butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light OR dark brown sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2 cups chocolate chips (milk, dark, or semi-sweet)
- 1 cup flaked coconut (sweetened or unsweetened)
- 1/2 cup toffee bits (i.e. Heath Bits o’ Brickle)
- Stand or electric hand mixer w/large mixing bowl
- Medium-sized mixing bowl
- Flour sifter
- Rubber spatula (or wooden spoon)
- 9 X 13 cake pan (or larger bar pan)
Preheat oven to 375 degrees.
In the medium-sized mixing bowl, sift together the flour, baking soda, and salt and set aside.
In the separate, larger mixing bowl, cream together the butter and sugars with an electric or stand mixer until smooth. Add the vanilla and almond extracts as well as the eggs, one at a time, beating after each egg until fully incorporated into the dough.
Next, pour approximately half of the dry ingredient mixture into the wet ingredients and mix until all of the flour has been incorporated. Repeat with the remaining dry mixture, stopping as soon as the flour has been incorporated completely.
Dump in the chocolate chips, coconut flakes, and toffee bits, and stir the dough until the mix-ins are evenly distributed. Turn the dough out into a greased 9 X 13 or larger bar pan and spread in an even layer. Bake for 25 to 35 minutes (depending on your oven and desired level of doneness).
Once the edges and top are just starting to turn golden brown, remove the blondies from the oven. Allow to cool slightly–the bars are best when served warm.
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In the medium-sized mixing bowl, sift together the flour, baking soda, and salt and set aside.
In the separate, larger mixing bowl, cream together the butter and sugars with an electric or stand mixer until smooth. Add the vanilla and almond extracts as well as the eggs, one at a time, beating after each egg until fully incorporated into the dough.
Next, pour approximately half of the dry ingredient mixture into the wet ingredients and mix until all of the flour has been incorporated. Repeat with the remaining dry mixture, stopping as soon as the flour has been incorporated completely.
Dump in the chocolate chips, coconut flakes, and toffee bits, and stir the dough until the mix-ins are evenly distributed. Turn the dough out into a greased 9 X 13 or larger bar pan and spread in an even layer. Bake for 25 to 35 minutes (depending on your oven and desired level of doneness).
Once the edges and top are just starting to turn golden brown, remove the blondies from the oven. Allow to cool slightly–the bars are best when served warm.
< Back to Desserts and Sweets