Happy November to you from Alabama where it’s still hot as fire and we’re all frying eggs on the pavement. The only time nowadays that I don’t sweat like a baby gorilla is if I’m sitting inside or standing in front of an open refrigerator. And don’t judge me, but I do that a lot. 

Last week, we celebrated my birthday with friends over a  meal of stone crabs and layer cakes. I’ve only cracked crabs one other time in my life, back when Brett and I were dating and I was still trying to prove I was adventurous and fun. I typically don’t like food that requires you to work for it, but the stone crabs turned out to be a blast. Were it not for the bloodied knuckles, broken nails, and overall brute strength that was required for breaking through the shells of those tough little buggers, I probably would have cracked all night long. Plus, there was an abundance of crabs jokes, and even though lice in the nether-regions is not something to laugh about, I found it hysterical. So basically the night was a success.

Birthdays are always a big deal in my book. Even though I relish any moment for a celebration, birthdays somehow take the proverbial (and literal) cake. Any chance to celebrate people that I love with music and laughter and dessert is a winning event, if you ask me. 

These pecan toffee blondies are not a birthday cake. These weren’t even served at my birthday party. But they are good and fall-ish and ridiculous easy to make so let’s dive in, shall we?

The blondie dough is made just the same as your average drop cookie recipe. We start by creaming the butter and brown sugar for a while until it’s light and fluffy. Next comes a few eggs followed by a dusting of flour and salt. Things get real at the end when we bring in our guests of honor: pecans and toffee bits. The sweetness from the brown sugar and toffee is offset perfectly by the pecans and salt and if you really like to get down and dirty, I’d recommend adding an extra sprinkle of each once the dough has been pressed out in the pan.

Pecan toffee blondies are one of those foods that you need in your arsenal of recipes. You can file this recipe under “fall recipes to make for a crowd” or “pecan desserts to go nuts for” or “blondies that really do have more fun.” This is the bar I’d be making every week if it weren’t still Africa hot here in the South. I’d eat them for dessert, or afternoon snacks, or even for breakfast if you swore you wouldn’t judge me. But who am I kidding- they’re worth even that.

These pecan toffee blondies are a cinch to make and are a terrific dessert for any occasion. If you get a chance to try them out, let me know what you think in the comments section below!

Cheers to you!

Pecan Toffee Blondies

Print Recipe

These pecan toffee blondies are a brown sugar blondies speckled with toasty pecans and toffee bits. They make a terrific treat to share and store well in the freezer.

• Author: Kate Wood
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes

Ingredients

• 2 sticks unsalted butter, room temperature
• 1–1/2 cups packed brown sugar
• 2 1/3 cup all-purpose flour
• 1 1/4 teaspoon baking soda
• 2 teaspoons salt
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1–3/4 cups pecans, chopped and divided
• 1–1/2 cup toffee bits
• Kosher salt for sprinkling, if desired

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Instructions

1. Preheat the oven to 325 degrees. Spray a jelly roll pan with baking spray or line with a Silpat or parchment paper. Set aside.
2. Cream the butter and sugar on medium speed in the bowl of a stand mixer until light and fluffy, about 10 minutes. Scrape the bowl throughout this process as needed to ensure that all of the butter and sugar is evenly incorporated.
3. Add the eggs one at a time and beat until each are well incorporated. Add the vanilla and mix until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Add these dry ingredients to the butter mixture and beat on low until just combined. Add 1-1/4 cups of pecans and the toffee and stir to combine.
5. Gently spread the mixture evenly into the bottom of your prepared jelly roll pan. If you don’t have a jelly roll pan, a foil lined 9″x13″ casserole dish can be used as well. Sprinkle the remaining pecans on top. If you like extra salty desserts, feel free to sprinkle another teaspoon or two of kosher salt over top of the bars. Bake in the oven at 325 degrees for about 25-30 minutes or until the blondies are golden brown on top and no longer jiggly in the center. Allow the blondies to cool completely prior to cutting.

Recipe Adapted From: Anne Thornton