These bars are essentially a culmination of everything I was craving at the time. I drew inspiration from a Food Network magazine article, my inherited-from-my-grandma Cooky Book, and my desire for chocolate.
Chocolate-Drizzled Toffee Blondies // 24 bars
1/2 c butter, softened
1 1/2 c brown sugar, lightly packed
2 c flour
2 tsp baking powder
1 tsp salt
1 tsp vanilla
3/4 c toffee bits + 1/4 c for sprinkling
3/4 c chopped pecans
1/2 c semi-sweet chocolate chips
2 tsp Crisco
Preheat oven to 350 degrees. Fit a 9x13" pan with parchment paper, leaving enough to hang over for easy removal. To make things even easier, spray the un-papered part to ensure painless departure from pan to board.
In bowl of mixer fitted with the paddle attachment, cream together butter and sugar on high for about 3 minutes. Add eggs and vanilla; combine on medium speed until incorporated. In separate bowl, stir together flour, baking powder, and salt. Carefully add flour mixture to the mixer bowl, pulsing at first so you don't get a flour shower. Mix until fully incorporated; add pecans and 3/4 cup toffee bits and stir until just combined. Pour into prepared pan, spreading into an even layer. Sprinkle with remaining toffee bits. Bake for 20-25 minutes to start, depending on your oven. These little puppies are best when ever-so-slightly under baked. When a toothpick inserted in the center comes out just barely clean, remove and allow to cool completely on a wire rack before removing to cut.
Lift the sheet of glory from the pan and onto a board; cut into 24 pieces. You should probably taste one at this point so you know how delicious they are, even without chocolate. To get my drizzle on, I chose to place all the bars back on the wire rack and lay a piece of parchment under it to catch the drips. Now this was a great idea in theory, however, the wire rack was incredibly annoying to clean since I used the cute one with the millions of crosshatches that the chocolate sank into. I recommend using a rack that has just one direction of wires so washing is much easier! Moving right along...
Place the chocolate and Crisco(or butter) in a small bowl and microwave in 30-second increments until you can stir and it's melted through. Make sure your bars have a little space between each one on the rack, then use your spoon to drizzle the chocolatey goodness all over the those golden brown confections.
Perform another taste test, then allow chocolate to set before placing in a tin. If you are like me and sometimes just bake for the sake of baking, wrap some up and give them to a neighbor or coworker or really anyone who can benefit from a treat (everyone). Then pour yourself a cup of coffee and have one more to be sure they are perfect.
With a full heart and an empty plate,