Marshmallow Toffee Blondies
These Marshmallow Toffee Blondies are irresistibly gooey, chewy, and packed with toffee and marshmallow goodness. Perfect for any occasion and super easy to make!
Equipment
- 9x13 inch baking pan
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Oven mitts
Ingredients
- 2 1/4 cups Kroger all-purpose flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 1/2 cups packed Kroger light brown sugar
- 12 tablespoons butter melted and slightly cooled
- 2 large Kroger eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups Kroger mini marshmallows
- 1 1/4 cups semi-sweet chocolate chips
- 1 cup toffee bits or chopped Heath or Skor candy bars
- Sea salt for sprinkling on blondies
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9x13-inch baking pan or line it with parchment paper for easy removal.
- In a medium mixing bowl, whisk together the flour, sea salt, and baking soda until well combined. Set this mixture aside.
- In a large bowl, combine the melted butter and brown sugar. Stir until the mixture is smooth and well blended. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, folding until just combined. Be careful not to overmix, as this could lead to dense blondies.
- Gently fold in the mini marshmallows, semi-sweet chocolate chips, and toffee bits.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Give it a gentle shake to level it out.
- Bake in the preheated oven for about 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the blondies from the oven and let them cool in the pan for about 10 minutes. Then, sprinkle a little sea salt on top for an extra flavor boost.
- After the blondies have cooled completely, cut them into squares and serve.
Notes
- Do not overmix the batter to keep blondies soft and chewy.
- Let the melted butter cool before mixing to prevent scrambling the eggs.
- Use parchment paper in the pan to ensure easy removal and prevent sticking.
- Add nuts or swap chocolate types to customize the blondies.
- Store in an airtight container at room temperature for 3-5 days or freeze for longer storage.