Butterscotch Blondies with Toffee and Sea Salt

Preheat the oven to 350 degrees F. Lightly grease the bottom and sides of a 9X13 baking dish and line with parchment paper.

Make the Blondies:
Put the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. Cream together until the mixture is light and fluffy. Add the eggs and vanilla mixing on low speed until combined. Scrape down the bowl and set aside.

In another bowl whisk together the all purpose flour, baking soda, and salt. Add the flour mixture to the egg mixture and beat on low speed until just combined. Stir in the chocolate chips, then scrape the batter into the parchment lined pan.

Bake the Blondies for 25 minutes, or until the center is no longer runny when tested with a wooden skewer. Moist crumbs should still cling to the skewer when testing for doneness. You really don’t want to overbake these!

Remove the Blondies to a wire rack to cool.

Make the Topping:
In a small saucepan stir the butter and the milk over medium heat until the butter is melted. Be careful not to bring to a boil. Add the powdered and brown sugars and stir until melted. Increase the heat to medium high. Bring the mixture to a simmer, and simmer for 5 minutes or until it begins to thicken. Remove the pan from the heat.

Using a skewer poke holes all over the top of the Blondies. Pour the topping mixture over the Blondies and spread evenly. Top with the toffee pieces and then sprinkle the sea salt over all.

Cool completely, then cut into 24 bars.

Note: I frequently can’t find toffee pieces overseas where I live. These are lovely without the toffee, or you can chop up Almond Roca in its place. Or if you are enterprising you can make your own toffee.