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.
Total Time:40 minutes
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
Preheat the oven to 325 degrees. Spray a jelly roll pan with baking spray or line with a Silpat or parchment paper. Set aside.
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.
Add the eggs one at a time and beat until each are well incorporated. Add the vanilla and mix until combined.
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.
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.