Commercial RecipeHEATH Bar Blondies

Name: Commercial HEATH Bar Blondies
Yield: 8 dozen bars
Ingredients: 2 lbs. unsalted butter, melted; 4 lbs. light brown sugar; 14 oz. (8 large) eggs; 2 tsp. vanilla extract; 2 lbs. 8 oz. all-purpose flour; 4 tsp. baking powder; 1 tsp. baking soda; 4 tsp. salt; 4 lbs. 8 oz. HEATH English Toffee Bars with Chocolate, coarsely chopped, divided (Item# 60722)

Details

Time: 0 minutes
Yields: 8 dozen bars

Not all blondies are entirely without chocolate. These HEATH Bar Blondies give your guests the best of both worlds: a light, chewy blondie base featuring bites of HEATH English Toffee Bars enrobed in a chocolatey coating.

Ingredients & Directions

Ingredients

2 lbs.

unsalted butter, melted
4 lbs.

light brown sugar
14 oz. (8 large)

eggs
2 tsp.

vanilla extract
2 lbs. 8 oz.

all-purpose flour
4 tsp.

baking powder
1 tsp.

baking soda
4 tsp.

salt
4 lbs. 8 oz.

HEATH English Toffee Bars with Chocolate, coarsely chopped, divided (Item# 60722)

READY TO MAKE THIS?

Directions

Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared pan. Place pan extender on prepared sheet pan.

Mix together melted butter and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, baking powder, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in 3 lbs. (8 cups) coarsely chopped HEATH English Toffee Bars with Chocolate. Spread into prepared pan.

Bake 15 minutes. Remove from oven, sprinkle reserved 1 lb. 8 oz. (4 cups) HEATH English Toffee Bars with Chocolate, pressing slightly into dough. Return to oven, rotating pan. Continue baking for 20 to 30 minutes or until golden brown and wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into 2-inch squares.