Toffee and Rolo Blondie Bars
Summer has finally hit Southern California and with that comes a spell of laziness. But my cravings far outpace that lazy feeling, so with that I decided upon these toffee bars. Aside from being one of my favorite bars in flavor they are fantastically easy to make and with a prep time of 15 minutes you can totally do it—even if you are feeling lazy.
Alright, let’s do this.
You’ll notice my bars are a little thicker, but I baked mine in 9×13 pan instead of a half sheet pan. Along with that, I swapped out the pecans for Rolos, since the only pecans I had were stale. See how highly highly adaptable these blondie bars are—so much so, these have literally been the base for many of my pantry-clearing raids where I’ll add in whatever I have. But if you do have pecans (preferably the non-stale kind)—use them, especially salted ones, then go ahead and throw in whatever you have.
I’ve made these with potato chips, pretzels, all kinds of candy—talk about a good solid base for a compost bar. To get started click here for the recipe.
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