David’s Peanut Butter Toffee Blondies

This recipe was baked in QVC’s Technique Super Sized Bakeware. If using another type of baking pan, adjust baking times. David Venable's recipe

David’s Peanut Butter Toffee Blondies
David’s Peanut Butter Toffee Blondies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups unsalted butter, softened

  • 1

    cup creamy peanut butter

  • 2 1/2

    cups sugar

  • 3

    large eggs, room temperature

  • 2

    T. vanilla

  • 3

    cups flour

  • 1

    T. baking powder

  • 1 1/2

    t. salt

  • 1/2

    cup chopped unsalted peanuts

  • 1/2

    cup chopped unsalted cashews

  • 1/2

    cup milk chocolate chips

  • 1/2

    cup peanut butter chips

  • 1/2

    cup toffee bits

Directions

Preheat oven to 325 degrees. Sift flour, baking powder and salt together. In a mixing bowl, cream butter and peanut butter together until fluffy. Add sugar and beat until smooth. Add eggs and vanilla; mix well. Add flour and bean until well incorporated. Fold in half the peanuts, cashews, chocolate chips, peanut butter chips and toffee bits into the batter (reserve the balance of the chips for topping the Blondies). Spread the batter evenly into each well of the muffin pan. Bake for 30 minutes and then top each blondie with the reserved nuts, chips and toffee bits. Rotate pan in the oven and bake for another 20 minutes or until tests done. Allow the blondies to cool to room temperature or overnight before cutting and serving. Cut into 24 bars.

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