Marshmallow Toffee Blondies
Sweet, chewy blondies studded with marshmallows, chocolate chips, and toffee bits.
Servings: 4 servings
Ingredients
- 2 1/4 cups all-purpose flour Kroger
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 1/2 cups light brown sugar packed, Kroger
- 12 tablespoons butter melted and slightly cooled
- 2 large eggs at room temperature, Kroger
- 2 teaspoons pure vanilla extract
- 1 1/4 cups mini marshmallows Kroger
- 1 1/4 cups semi-sweet chocolate chips
- 1 cup toffee bits or chopped Heath/Skor candy bars
- sea salt for sprinkling on blondies
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and 1 teaspoon sea salt until evenly combined; set aside.
- In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the melted and slightly cooled butter with the packed light brown sugar until smooth, about 1 minute.
- Add the eggs, one at a time, then beat in the vanilla extract until the mixture is smooth and uniform.
- With the mixer on low, slowly add the dry flour mixture and mix just until combined; avoid overmixing.
- Fold in the mini marshmallows, semi-sweet chocolate chips, and toffee bits until evenly distributed through the batter.
- Spread and press the batter evenly into the prepared 9x13 pan, smoothing the top with a spatula. Sprinkle a little sea salt over the top if desired.
- Bake for 30–32 minutes, until the top is light golden brown and the edges begin to pull away from the pan.
- Cool the blondies in the pan on a wire rack to room temperature, then cut into squares and serve.
Equipment
- 9x13 inch Baking Pan
- Mixing bowls
- stand mixer or hand mixer
- Measuring cups and spoons
- Spatula
- wire cooling rack
Notes
- Use room-temperature eggs for best texture.
- Do not overmix the batter to keep blondies tender.
- Allow to cool completely for clean slices.
- Sprinkle sea salt lightly to enhance flavor.