Toffee Packaging
Sometimes I do stupid things when it comes to shopping. For example, on numerous occasions I've had things to purchase in my hands, I'm in the line waiting to pay and while I'm there I reconsider, leave the line, put all my purchases back where I found them (that's the really crazy part... I know!!) and leave the store. Sometimes, I'll go back to check something out for months and still never buy it! I'll plan the purchase, budget it out in my head and then chicken out (yeah, it is chickening out... really). Except when it comes to food stuff. I don't shop unwisely but I will spend the money, especially if something looks interesting. So, a while back I picked up these toffee bits in the grocery store. I would love to give you some kind of nice speech about how they are organic, or made with sucanat or whatever... but I can't. These are the awful, processed, teeth rotting things that should make me cringe. BUT... they landed in my house none-the-less.
I didn't think to do anything with them for quite a while. I was waffling about what exactly to do with these things on their maiden voyage in my oven. Anyway, I had a good friend in university whose Grandma gave her great advice when it comes to baking, 'When in doubt, use the recipe on the back of the package'. So, I checked the package and sure enough this recipe is what I found.
It's kinda like a brownie. Sometimes, I find blondies a little too cakey. With this one I added a little more butter (never a bad thing right?) and it turned out more gooey - kinda just right! I think though that the toffee bits just kind of melted into the texture of the whole thing. I thought that they might be crunchier but I couldn't even taste where they were... still, what resulted was good, subtle and just right.
Chipits Toffee Crunch (mmK - mine had no crunch) Blondies
adapted from the back of the chipits package!
As it appears:
1. Beat 2/3 cup unsalted butter with 1 cup brown sugar and 2 eggs until well blended and fluffy.
2. In a bowl, mix together 2 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt. Mix well.
3. Add flour to butter mixture
4. Stir in 1 cup toffee bits and 1 cup semi-sweet chocolate chips (really guys, chocolate of choice here)
5. Spread evenly in greased 13X9 baking pan.
6. Bake at 350 degrees F for about 25 minutes or until a cake tester comes out clean
7. (optional) Remove from oven and sprinkle with more toffee bits.
8. Cool and cut into bars...
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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