Macadamia Toffee Chip Blondies
Servings: 30 bars
Ingredients:
| Nutritional Info | |
| Per bar: | - |
| Calories | 92 |
| Fat | 6 g |
| Carbohydrates | 8 g |
| Protein | 1 g |
-
2 oz (56 g) white chocolate, chopped
1/2 cup (125 mL) butter, softened
1/3 cup (80 mL) SPLENDA® Brand brown sugar blend, packed
1 egg
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) each baking soda and salt
1/2 cup (125 mL) toffee bits (such as Skor™)
1/2 cup (125 mL) macadamia nuts, chopped
Preparation:
Line 8-inch (2 L) square cake pan with foil, leaving overhang for handles. Set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly.
Meanwhile, in separate bowl, beat butter with SPLENDA® Brown Sugar Blend until fluffy. Beat in egg and vanilla. Stir in chocolate.
In separate bowl, whisk together flour, baking powder, baking soda and sa< stir into butter mixture. Fold in toffee bits and nuts. Spread in prepared pan.
Bake in 350°F (180°C) oven until tester inserted in centre comes out clean, 25 to 30 minutes. Let cool in pan on rack. Cover and refrigerate until chilled, about 2 hours. Remove from pan and cut into bars.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly.
Meanwhile, in separate bowl, beat butter with SPLENDA® Brown Sugar Blend until fluffy. Beat in egg and vanilla. Stir in chocolate.
In separate bowl, whisk together flour, baking powder, baking soda and sa< stir into butter mixture. Fold in toffee bits and nuts. Spread in prepared pan.
Bake in 350°F (180°C) oven until tester inserted in centre comes out clean, 25 to 30 minutes. Let cool in pan on rack. Cover and refrigerate until chilled, about 2 hours. Remove from pan and cut into bars.
Additional Information
- Tip: Re-use perfect gift giving sized boxes by covering with a decorative paper. Layer woth parchment and add a sparkly ribbon.
For more recipes, tips and information about SPLENDA®, click here
Source
SPLENDA®
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