Irish Toffee-White Chocolate Blondies From Chef Lesli Sommerdorf for Harmons Makes 16
1/2 cup (1 stick) unsalted butter, softened
1 cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 cup toffee bits
1/2 cup white chocolate chips
Instructions: Preheat oven to 350 degrees. Line bottom and sides of an 8-inch-square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside. In a bowl, cream butter and sugar until smooth. Beat in eggs, vanilla and salt. Add flour and mix until just combined. Add toffee bits and white chocolate chips and stir until incorporated.
Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.