Loaded Blondies by Tiffany
Blondies, Congos, whatever you call them, I call them straight up goodness! 😉 I’ll never forgot the first time I tried and adapted a recipe for these bars from an old community cookbook I got years ago. Our taste buds hit the roof, I’ve been making these babies ever since. Here’s my loaded version from the original.
I pictured these on my goodie platters this year and I couldn’t wait to make them. They’re slightly crunchy outside, chewy in the middle and loaded with semi-sweet chips, toasted coconut, pecans and toffee bits. They make this gal do the foodie happy dance, (more like the funky chicken dance.) I wanted to share them with you in advance.
- 2/3 cup unsalted butter, room temp.
- 1 cup white sugar
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 cups unbleached all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup mini semi-sweet chocolate chips + more for topping bars
- 1/2 cup milk chocolate english toffee bits + more for topping bars
- 1/2 cup toasted coconut + more for topping bars
- 1/2 cup pecans, chopped + plus more for topping bars
- Preheat oven to 350 degrees F. Confection Setting
- Grease a 9 x 13 inch baking dish; set aside.
- In a standing mixer, beat butter and sugars for 10 minutes.
- Beat in eggs and vanilla.
- In a medium sized bowl, combine flour, baking powder and salt; whisk.
- Slowly stir in flour to creamed mixture.
- Stir in chips, toffee bits, toasted coconut and nuts.
- Mixture will be thick. Scoop into greased baking dish. Top with desired amounts of chips, toffee bits, toasted coconut and nuts. Gently press toppings down into the mixture.
- Bake in preheated 350 degree oven for 40 minutes or until toothpick inserted in the center comes clean.