So I present to you . . . Peanut Butter and Toffee Blondies! Soft, chewy, moist blonde brownies topped with a sweet, soft and creamy peanut butter frosting . . . and then sprinkled with chopped Heath toffee!
They are to die for . . . and one piece just isn't enough!
Since the blondie part of this recipe is perfect, it provides a delicious base for other toppings. If you're a fan of Peanut Butter & Jelly, then artistically swirl grape or blackberry jam into the warm peanut butter frosting . . . YUM! And because I adore chocolate, I couldn't resist adding a velvety smooth chocolate ganache frosting. I topped half with toffee bits, and left the other half plain. Both were heavenly!
I promise your friends will be asking you for the recipe, so be sure and have a few printed copies on hand!
So let's get started . . . Here's what you need . . .
1 1/2 cup (3 sticks) unsalted butter, softened
1 1/2 cup smooth peanut butter (like SKIPPY)
2 1/2 cup sugar
3 large eggs, room temperature
2 Tablespoon vanilla extract
3 cup self rising flour
2 cups peanut butter chips
6 Tablespoons heavy cream
6 coursely chopped Heath Bars or chocolate covered toffee bars
1/2 cup finely chopped unsalted peanuts (optional)
Preheat oven to 325 degrees Fahrenheit.
Grease and flour 12x18-inch pan.
In a large bowl, beat together the butter and peanut butter until fluffy. Add the sugar and beat until smooth. Add the eggs and vanilla and mix well. Add the flour and beat until well incorporated. Spread the batter evenly into pan. Bake 25-30 minutes or until cake tester comes out moist with crumbs attached. Do not overbake . . . Remember, you want moist crumbs attached to the cake tester!
In a small saucepan over medium heat, melt the peanut butter chips and cream, stirring until smooth. Drizzle the mixture over the cooled blondies, and spread evenly. Sprinkle with Heath Bars and peanuts.
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