I got sidetracked over the weekend with taxes and laundry, and it wasn’t until late in the evening that I realized I hadn’t made the blondies I’d intended on making. I didn’t even make the soup I was planning, either–I made cheese fries instead because I was mired in medical and dental bills, trying to figure out if my thyroid had cost us enough last year to deduct (it didn’t, in case you were interested). It wasn’t until about 8 on Sunday night that I started working on these Peanut Butter Toffee Blondies:
They were well worth the wait. Chewy, buttery chunks of toffee, with a mild peanut butter flavor…I ate 4 right off the bat (some intense snacking while Jay and I were watching Game of Thrones), and 2 more for breakfast the next morning!
I am sad that I am now out of toffee bits, because I need to make these again–We’re all out!
Preheat the oven to 350 degrees F. Line a 13 x 9-inch baking pan with foil and spray with cooking spray. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
In a medium sauce pan, combine the butter and the 2 sugars over medium-low heat. Stir occasionally until the butter is melted. Then cook and stir for 5 minutes, allowing the sugars to melt. Cook 5 minutes more, but do not allow the mixture to boil. Remove from the heat and stir in the peanut butter. Allow the mixture to cool for 10-15 minutes, then add the eggs one at a time, and add the vanilla.
Pour the peanut butter mixture into the flour mixture and mix until just combined. The batter will be thick like a cookie dough, so you may need to knead a bit with clean hands. Add the toffee bits, again, using your hands if necessary.
Place the batter in the prepared pan, patting or spreading out evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack 30 minutes before cutting and serving.