How to Make Coconut Toffee Blondies

Coconut Toffee Blondie's Recipe with Paula Deen
Ingredients: Makes 1 dozen
1 cup butter, melted
1 ¾ cup firmly packed brown sugar
1 tablespoon vanilla extract
2 large eggs
2 ¼ cups all purpose flour
1 teaspoon baking powder
1 (8 ounce) package toffee bits
1 cup sweetened flaked coconut
1 cup toasted chopped pecans

Procedures:

• Preheat oven to 350 degree. Spray a 13x9inch baking pan with nonstick cooking spray.
• In a large bowl, whisk together melted butter and next 3 ingredients.
• In a small bowl, combine flour and baking powder. Add to butter mixture, stirring to combine. Stir in toffee bits, coconut, and pecans. Spoon batter into prepared pan.
• Bake for 20 to 25 minutes or until golden brown. Let cool for 1 hour before cutting. Store in an airtight container up to 1 week. End.

Note: These blondies are not only scrumptious, they can be made well in advance and frozen.

Here’s how: line your baking sheet with aluminum foil, and using the foil as handles, lift the baked blondies out of the pan. Fold the excess foil around the treats, and then wrap in heavy duty plastic wrap. Freeze up to 1 month. When you’re ready to serve, remove from the freezer, and let thaw overnight in the fridge before cutting into squares.