Coconut Toffee Blondies

Coconut Toffee Blondie Dough

2-1/4 c. all purpose flour

1 tsp. baking soda

1 tsp. Kosher salt

2 sticks salted butter, room temperature

3/4 c. granulated sugar

3/4 c. light OR dark brown sugar

2 eggs, room temperature

2 tsp. vanilla extract

1 tsp. almond extract

2 c. semi-sweet chocolate chips (milk chocolate chips work well, too)

1 c. sweetened, flaked coconut

1/2 to 1 c. Heath toffee bits (sold as Bits o’ Brickle in the grocery store)

Preheat oven to 375 degrees.

In a medium sized mixing bowl, sift together the flour, baking soda, and salt and set aside. In a separate, larger mixing bowl, cream together the butter and sugars with an electric mixer until smooth. Add the eggs, vanilla, and almond extract and beat until the eggs are fully incorporated into the mixture. Pour approximately half of the dry ingredients into the wet ingredients and mix (with the electric mixer) until all of the flour has mixed in. Repeat that step with the remaining dry ingredients, and stop mixing as soon as the flour has been incorporated completely. Dump in the chocolate chips, coconut flakes, and toffee bits and stir the dough until the mix-ins are evenly distributed. Turn the dough out into a greased 9 X 13 or larger bar pan and spread in an even layer. Bake for 25 to 35 minutes (depending on your oven and desired level of doneness). Once the edges and top are just starting to turn golden brown, remove the blondies from the oven. Allow to cool slightly–the bars are best when served warm. Enjoy!

*Adapted from the Toll House recipe

CJC

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