Cinnamon Toffee Blondies Recipes

Steps:

• Heat oven to 350°F. Line 9-inch square pan with cooking parchment paper, leaving some hanging over sides.
• In medium bowl, mix flour, baking powder, salt and 1/2 teaspoon ground cinnamon.
• In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat 1 cup granulated sugar, the brown sugar and butter on medium-high speed about 3 minutes or until pale and creamy. Add eggs 1 at a time, mixing after each, followed by vanilla. Add flour mixture, and mix until just incorporated. Mix in toffee bits.
• Spread dough in pan. Mix 1 tablespoon granulated sugar and 1 teaspoon cinnamon; sprinkle on top.
• Bake 30 to 35 minutes or until edges are golden brown and center appears set. Cool in pan 10 minutes, then lift entire blondie out of pan using overhanging parchment as handles. Cool completely before cutting and serving. Cut into 4 rows by 4 rows.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
• Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside.
• In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.
• Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
• Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.

Steps:

• Preheat the oven to 350 degrees F.
• Line a 13- by 9-inch glass pan with parchment paper, leaving a 2-inch overhang and spray with nonstick spray.
• Whisk flour and salt together in a small bowl and set aside.
• In a large bowl, using a hand held mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time until thoroughly combined. Add milk, vanilla extract, and peanut butter and continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.
• Pour batter into prepared pan. Bake in the center rack of the oven for 30 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely. When cool use cookie cutters to create fun shapes.

Steps:

• Pre-heat oven to 350°F.
• Grease and flour a 8x8-inch baking pan.
• In a large bowl, beat margarine and sugar until fluffy.
• Add egg and vanilla; beat well.
• Add dry ingredients and stir, just until moistened.
• Stir in zucchini and nuts.
• Pour into pan and bake 25 minutes.
• Cool in pan.
• Cut into 9 bars.

Steps:

• Preheat the oven to 350 F Grease an 8x8" baking pan.
• Melt 2/3 cup butterin a small saucepan and let it cook until it is golden brown but not burnt.
• Set aside to cool slightly. In a baking bowl, combine flour, baking powder, and salt.
• In another baking bowl, combine the melted butter, brown sugar, and granulated sugar, and stir until smooth.
• Add the eggs one at the time. then vanilla, and lemon juice and mix well. Add the dry ingredients and stir until just combined.
• Spread the batter in the prepared pan. In a saucepan, melt 1/4 cup butter for the cinnamon swirl.
• Add the sugar and cinnamon and stir to combine. Drizzle the cinnamon sauce over the blondie batter and use a butter knife to swirl it inches Don't try to do a fancy pattern; it all bakes together.
• Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it. Cool completely before serving.