Save These peanut butter toffee blondies are my answer to every craving for something chewy, sweet, and just a little bit salty. Each bite melts in your mouth, packed with creamy peanut butter, bursts of caramelized toffee, and if you choose, melty chocolate pockets. I have baked them for everything from last minute potlucks to cozy movie nights at home, and there is never a crumb left behind.
When I first made these blondies for my kids, the house smelled like a bakery and even the neighbors dropped by for a taste. Now it is a family tradition for birthdays and snow days.
Ingredients
- All purpose flour: gives the blondies their chewy, soft texture select a high quality unbleached flour for best results
- Baking powder and baking soda: help lift the bars slightly so they are not too dense
- Salt: balances out the sweetness and boosts the peanut butter flavor fine sea salt works beautifully
- Unsalted butter: adds rich, delicious moisture choose European style for extra flavor if you can
- Light brown sugar: imparts that butterscotch undertone always go for soft, fresh brown sugar
- Granulated sugar: provides a clean, sweet finish and helps create a crinkly crust
- Creamy peanut butter: is the star opt for a smooth, no stir variety for best texture
- Large eggs: at room temperature yield a tender crumb and blend more evenly
- Vanilla extract: rounds out flavors pure vanilla gives the best aroma
- Toffee bits: bring crunch and deep caramel notes look for a quality brand without added nuts if allergies are a concern
- Semisweet chocolate chips: optional for extra decadence choose good quality for best melting
Instructions
- Prep the Pan:
- Line an eight inch square baking pan with parchment paper making sure extra paper hangs over two edges for easy removal later
- Mix Dry Ingredients:
- Whisk flour baking powder baking soda and salt thoroughly in a medium bowl making sure everything is evenly distributed
- Blend Wet Ingredients:
- In a large mixing bowl whisk melted butter brown sugar and granulated sugar together until smooth and glossy. This should take about one minute of brisk whisking
- Incorporate Peanut Butter:
- Add creamy peanut butter to the wet mixture and stir vigorously until the mixture is fully unified and no streaks remain
- Add Eggs and Vanilla:
- Beat in eggs one at a time mixing well after each addition then stir in vanilla extract to bring all the flavors together
- Combine Wet and Dry Mixtures:
- Gently fold the dry ingredients into the wet mixture using a spatula. The batter should just come together with no visible flour streaks. Overmixing can make the blondies tough so stop as soon as it is blended
- Add Mix ins:
- Fold in the toffee bits and chocolate chips if using ensuring even distribution without stirring too much
- Spread Batter:
- Transfer the batter to your prepared pan. Spread it out evenly and smooth the top with your spatula to ensure uniform baking
- Bake:
- Slide the pan into your preheated oven and bake for twenty three to twenty seven minutes. Look for a golden brown top and check doneness by inserting a toothpick in the center — it should come out mostly clean with a few moist crumbs
- Cool and Slice:
- Allow the blondies to cool completely in the pan. Lift them out using the parchment paper overhang and cut into sixteen neat squares
Save My daughter once surprised me by sneaking a blondie into her lunchbox and telling all her friends it was her magic treat
Storage Tips
Store blondies in an airtight container at room temperature for up to four days. For longer storage pop them in the freezer they thaw quickly and taste just as fresh. I often wrap individual squares for grab and go treats or lunchbox surprises.
Ingredient Substitutions
If you need these nut free try sunflower seed butter instead of peanut butter and use toffee brands that are guaranteed nut free. You can also swap part of the toffee for butterscotch chips or white chocolate for new flavor twists. For extra richness try browning the butter first.
Serving Suggestions
Serve warm blondies with vanilla or coffee ice cream for an ultimate dessert. For parties melt extra chocolate and drizzle over the cooled bars before cutting. Try adding a scoop of ice cream and a sprinkle of toasted chopped peanuts for crunch.
Cultural Context
The blondie is an American classic, the peanut butter twist started showing up in church bake sales by the 1970s. Adding toffee bits is a nod to English toffee’ s popularity and makes the classic even more decadent.
Seasonal Adaptations
Swap toffee for crushed peppermint candies in winter for a cool crunch Add chopped roasted peanuts in autumn for an even heartier bar Try using maple extract in place of half the vanilla during fall months Helpful notes Toffee bits may melt a bit while baking this is normal and adds a sticky caramel texture Baking times can vary so check for doneness early especially if your oven runs hot Lining the pan with parchment makes removal and cleanup a breeze
Success Stories
I have made these with kids as a beginner baking project and everyone feels successful. A dear friend mailed me a photo of her batch that vanished in minutes at an office party. Every single time I share these the compliments roll in and the recipe gets requested.
Freezer Meal Conversion
To freeze wrap cooled blondies tightly in plastic or foil then transfer to a zip top bag. They keep well for up to two months. Let thaw at room temperature or give them a quick warm up in the microwave for that fresh baked sensation.
Save Every time I make a new batch I try a fresh swirl or sprinkle—there is endless room to get creative whether you love extra crunch or gooey chocolate. Enjoy sharing them with family or simply savor them fresh from the pan with a cup of coffee on a slow afternoon.