Okay, that’s my life. I admit it. I have an ongoing love affair with brown sugar that is never going to end. Last week, we accidentally ran out of brown sugar, and I thought I was going to sit on the kitchen floor and cry. No baker worth her salt (or sugar, in this case) can do without the good stuff.
To apologize to brown sugar everywhere and make amends, I made these blondies. Blondies are the quintessential ode to brown sugar, a bar cookie packed with caramelized goodness. Plus, these are filled with butterscotch chips. That’s the life, baby!
I’m going to keep this post relatively short because my resources are stretched a little thin these days. Too much to do, and absolutely not enough time to do it all in. I’m sure you can relate, especially if you’re a woman. You know, because we can supposedly do everything.
So here’s me reaching out to you parents out there about kids fighting. It’s gotten really bad lately between my two older children, and I’m not sure what to do. No matter what we do, the two of them wind up going at it. It’s unrelenting, and I’m at the end of my rope. They literally fight about everything. If one of them says that it’s time for breakfast, the other one will be contradictory and insist that it’s too early, late, or whatever. It doesn’t matter, as long as they can argue about it. And this just goes on all day long.
Short of resorting to losing my mind, screaming at the top of my lungs, shipping them off to boarding school or a combination of the three, I need help. How do you handle kids who seem to fight all the time? Seasoned moms, I’m asking you for tips. Help me! Please. Consider it your act of kindness for this week.
The thing is, I often feel like a terrible mother. I’m easily distracted, often busy, and have a lot of my own going on. It’s tough to give my kids all the attention they need, and even though I see my brood more than most working moms see theirs, I feel that their fighting is somehow my fault. If I’m not engaging with them constantly and directly, then it all falls apart. Mom guilt sucks.
If there’s one thing I feel less guilty about, it’s how I feed them. They do pretty well in that department. After all, I’m the mom with the goodies!
The big appeal of this recipe is that it’s made in one bowl very quickly. The blondie base is my favorite, and you can adapt it however you like. So if butterscotch chips aren’t your bag, try something else!
Okay, I’m gonna go pay attention to my kids now before my house becomes a war zone. Send help!
Ingredients
Instructions
- Preheat the oven to 350. Line an 8-inch square pan with foil, leaving enough to overhang the sides, and coat in cooking spray.
- In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
- Take a larger bowl and mix the brown sugar, melted butter, eggs and vanilla until just blended. Add the dry ingredients gradually and mix until incorporated. Fold in the butterscotch chips.
- Spread the batter in the prepared pan. Bake for 30-35 minutes until the edges are browned. The middle will jiggle slightly, but it will harden as the bars cool. Do not overbake.
- Cut into squares and store in an airtight container.
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I guess it makes sense. After all, I’m the dessert girl. But every now and then, could I bring a bottle of tequila instead? Sharing is caring, ya know.
Oh, well. When I’m asked last-minute to bring a dessert somewhere, an old faithful recipe is the one to save me every time. No, I’m not talking about passing off slice and bake as my own, though that’s tempting. I’m talking about an easy bar cookie. These blondies are chewy, thick, easily customized and, most important, fast.
With all the stuff that gets thrown at us, we need easy solutions. After my flu drama of last week, I woke up with pinkeye a few days ago. On a scale of 1-10 of gross ailments that can inflict a human being with 10 being the highest, I’d rate pinkeye about a 5. On the one hand, it’s pretty yucky. On the other hand, I’ve seen much worse. Mainly on TV in zombie movies, but in real life as well.
While we’re on the subject, I’m not down with this whole zombie trend that seems to be stretching into oblivion. I had just gotten used to vegetarian vampires when zombie stuff started popping up everywhere. It’s been a few years now and people are still obsessed. When is there going to be a cute kitten and rainbow trend? Can someone get behind that?
See, I’m a very visual person, and I have a somewhat photographic memory. Once I see an image, it gets burned into my brain for all time. If it’s a scary image, I can’t drive it out of my head. That’s why I avoid horror movies, the evening news, and medical shows on TV. I really don’t want to be lying in the dark with disturbing images doing a loop in my head.
Maybe that’s the reason dessert is so appealing to me. It tastes good, sure, but it’s also a feast for the eyes. I always take a moment to appreciate how beautiful my blondie is before I eat it. That is the opposite of being scared senseless by a zombie.
The base here is easy to make. I had a video, but my camera died during filming. Saddest story ever. So you have to imagine seeing that, and also understand that you can put in any old thing you’d like. Well, mix-ins, that is. I wouldn’t be dumping wine in there. Drink it on the side!
Nothing is more convenient than having a bunch of go-to recipes for when people assume you want to make dessert on short notice. That way you can rise to the occasion. Also, you can keep the bottle of tequila at home and enjoy it as you bake. Just don’t watch The Walking Dead at the same time!
Ingredients
Instructions
- Preheat the oven to 350. Line an 8 x 8 pan with foil, leaving enough to overhang the sides, and coat in cooking spray.
- In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
- Take a larger bowl and mix the brown sugar, melted butter, eggs and vanilla until just blended. Add the dry ingredients gradually and mix until incorporated. Fold in the mix-ins.
- Spread the batter in the prepared pan.
- Bake for 25-30 minutes until the edges are browned. The middle might jiggle slightly, but it will harden as the bars cool. Do not overbake. Cut into squares with a sharp knife and store in an airtight container
Luckily, I baked a bunch into these peanut butter blondies before they were totally gone, so we got to enjoy them in a different form. Oh, the love.
Known as Peanut Butter Patties in other parts of America, Tagalongs are my number one favorite Girl Scout cookie. Who can argue with peanut butter and a cookie drenched in chocolate? Stick all that into a dessert bar and we’re just talking pure joy.
This week we’re looking at three days of 70-degree temps in DC, which is a little weird considering that just two days ago, there was snow everywhere. If you’re still in denial about climate change, then give me a seriously good explanation of why the temps are yo-yoing up and down in this disconcerting way.
What’s weird to me is that people have turned climate change into a political issue. Years ago, when Al Gore made An Inconvenient Truth, his point of view got lumped in with his political party affiliation, and global warming became an issue that was supposedly liberal.
While I get how that probably came about, what I don’t understand is why climate change continues to be ignored or disregarded in the face of increasingly overwhelming evidence that we need to pay attention or else face the reality that this world might not remain too livable for future generations. I don’t think that’s a political statement; I think it’s a practical one.
It’s glaringly obvious that we’re a severely divided nation. Every morning I open up my Washington Post and read about debates, town halls, polls. With those news stories come endless strings of op-eds about the state of our election this coming year. So yeah, I’m pretty sure we’ve got a lot of division. But can we not drag climate change into that? So far it hasn’t come up a whole lot, but you never know.
That said, I am never one to look a 70-degree gift horse in the mouth, so I plan to spend lots of time outside and in frozen yogurt shops this week. When I can’t get my fro yo, you can be sure I’ll be sitting on a bench somewhere with one of these Tagalong peanut butter blondie bars.
If someone invented a bar for me, it would be this. Oh wait, I just did that. But seriously, this hits all my happy spots. It’s a peanut butter blondie, which means the bar is both chewy and soft. I was very generous with the Tagalong chunks, and those bursts of peanut butter chocolate explosion are the bee’s knees.
Speaking of bees, I’d better not be seeing any until summer. Climate change is scary for a lot of reasons, and we don’t want the critters coming early this year. I’d like to eat my Taglongs in peace!
Ingredients
Instructions
- Preheat the oven to 350. Line an 8 x 8 pan with foil, leaving enough to overhang the sides, and coat in cooking spray.
- In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
- Take a larger bowl and mix the brown sugar, melted butter, peanut butter, eggs and vanilla until just blended. Add the dry ingredients gradually and mix until incorporated. Fold in the Tagalong pieces.
- Spread the batter in the prepared pan.
- Bake for 25-30 minutes until the edges are browned. The middle might jiggle slightly, but it will harden as the bars cool. Do not overbake. Cut into squares and store in an airtight container
In bars, to be specific. Soft, lovely blondies. If we’re talking dangerous, these squares of heaven are it.
Not that you should run away now. Come closer. Take a look!
This fall, I’ve been all about celebrating the flavors that make these months stand out. Sure, there’s pumpkin and apple, but there’s also butterscotch. And cinnamon! Seriously, in the autumn, there is no better spice. It’s everywhere, and we just forget how important it is.
In general, people are inclined to take things for granted. It’s only natural. That’s why I try really hard to be grateful for not just the material things in my life, like my iPad (oh, how I love you), but for the people as well.
Just in case I’ve never mentioned it, I’m married to the nicest, most patient man in the universe. Back when I was little, my dad used to tell me something like, “Never marry a man who won’t cross the desert just to get you a Coke.” Maybe I’m misquoting a bit. But the idea was, my dad wanted me to wind up with a guy who would go to any lengths to make me happy.
When I first started dating Kenny, I kept waiting for that thing to happen where about six months into being with a guy, they stop exerting themselves quite so much for you, and then it just keeps fading until the relationship loses that glow. Well, it never happened. I’ve known Kenny for half my life and our ten-year wedding anniversary is coming up this year. He’s never stopped treating me like a queen.
So you’d better bet that I’m grateful. I make a concerted effort never to take him for granted and to be the best wife ever. But yesterday I was kind of snappy, and he just took it with his usual good humor. How amazing is that? I wish I could be that cool.
Anyway, I try not to take anyone for granted. Not Kenny, not our children, not my family, not my friends, not fellow bloggers. We only do this once! Let’s do it up right, and with appreciation.
Boy, do I appreciate these bars. Enormously and endlessly. They’re comforting and full of cinnamon and brown buttery goodness. Plus, they’re full of cinnamon chips. If you can’t get them at the store, you can buy them online. I get them on Amazon, home of all shopping glee.
You won’t believe the softness of these guys. They have cornstarch in them, which makes them pillowy soft. Whatever you do, take the blondies out of the oven as indicated, or trust me, they won’t be as good. The key to a good blondie is underbaking them just a touch.
When you’re done, you’ll have a dessert you can appreciate. We should never take any delicious food for granted, starting with these bad boys!
Ingredients
Instructions
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- In a saucepan, heat the butter on low-medium heat until it turns darker in color and becomes fragrant, about 12-15 minutes. Watch it carefully to be sure the butter doesn't burn. Turn off the heat and set aside to cool slightly.
- In a bowl, combine the flour, baking soda, cornstarch, salt and cinnamon. Set aside.
- Mix the brown butter (be sure it's cool enough not to scramble the egg) and brown sugar until smooth. Add the egg and vanilla and stir again. Pour in the dry mixture and combine until all ingredients are incorporated. Fold in the cinnamon chips.
- Pat the dough into the prepared pan. Bake 13-15 minutes until the edges are browned and the middle is set. Do not overcook!
- Cool completely and cut into squares. Store in an airtight container.
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Time does speed up as we age. See, when we’re little, a month seems like forever because our lives have been pretty short. A six year-old will spend what seems like decades waiting for her birthday because, relatively speaking, a year is a huge percentage of her life. That’s not at all true for a thirty-six year old, for whom a year is a much smaller percentage of life. And by the time anyone reaches much older age, time whizzes by because the majority of years spent alive vs. any time increment is much larger.
Do I sound like a total nerd here? You caught me. I am a nerd about a lot of things, like Shakespeare, Star Trek, and getting older. Getting older scares me, and the faster time goes, the more my existential dread rears its ugly head. But since I’m also a baking nerd, I can use my prowess in the kitchen to provide some much-needed distraction from time’s unyielding march onward.
This might be the second peanut butter recipe I’ve posted this week, and do I care? Nope. I have a healthy, gluten-free carrot muffin arriving Friday to atone for my peanut butter sins. But for now, you’ll have to live with my addiction to all things peanut butter. This recipe actually came out of a sick day my son spent with me.
Kids get mysterious viruses, especially in the summer. For the past couple of days, my son has been home, languishing on the couch like a Victorian-era heroine. He has his blanket, his books, his pencils and pens, and a bottle of cool water by his side. He’s pretty much been ignoring them all, not to mention avoiding all food and television. When they don’t ask for TV, I know they’re sick.
To try and tempt him (and to gauge how sick he really was), I baked these bars. They’re a basic blondie filled with peanut butter chips and topped with a marshmallow fluff and peanut butter topping. If a kid avoids these sticky squares of goodness, you have further evidence that not all is right in his little world.
To top it all off, my son has been avoiding Alexa. A few weeks ago on Amazon Prime Day (which was, for me, kind of disappointing), Kenny bought us an Amazon Echo. She’s named Alexa, and she syncs up to our devices and apps (like Pandora or, of course, our Prime accounts) to play us music or update our shopping lists or buy something we’ve bought before. I’m officially scared of her. Especially after seeing the latest Terminator movie. #riseofthemachines #machineswillkillusall
The kids love Alexa. All three have been bugging her nonstop. She can’t respond to my girls because their little voices are too squeaky, but she understands my son. So he badgers her to tell him jokes, play him music, and asks her questions. They’re best buds. And he’s been ignoring Alexa for two days. Yep, sick.
The upshot of my baking experiment is that nobody has really eaten these bars except me. My daughters are currently pretending to hate peanut butter (a shaft to their mother’s heart), the boy is sick, and my husband eats only gluten-free whatnot. So here I am, contemplating my existence while I polish off yet another chewy, pillowy-soft marshmallow peanut butter chip blondie.
These bars were an experiment for a good cause, the whole see-if-he’s-really-that-sick thing. Turns out, he is. But I’m not, and I’m going to enjoy these as time passes faster and faster. In the face of scientific evidence that time actually does speed up as we age, what else is a girl to do?
Ingredients
Instructions
- Preheat the oven to 350. Line an 8-inch square pan with foil, leaving enough to hang over the sides. Coat with cooking spray and set aside.
- In a bowl, combine the melted butter with the brown sugar. Stir until smooth. Add the egg and vanilla and stir again. Mix in the salt and flour until everything is incorporated. Fold in the peanut butter chips.
- Pour the batter into the prepared pan evenly. Bake for 15 minutes. Remove from the oven.
- While the blondies are baking, make the topping. In a small bowl, combine the marshmallow fluff, peanut butter, and condensed milk until smooth.
- Carefully layer the mixture over the blondies and spread out evenly. Sprinkle the peanut butter chips on top.
- Return the bars to the oven for 20-25 minutes until the middle no longer jiggles and the topping is golden on the edges.
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Last week I was driving around and suddenly it occurred to me that I just don’t bake with Snickers very much. And why? No good reason! Seriously, folks. What is wrong with me?
So to make up for this gross error in judgment, here’s a whopper. It’s a peanut butter blondie filled with Snickers and peanuts. It doesn’t get any better than this for you lovers of all things chewy, caramel, peanut, and chocolate. And it’s all made in just one bowl, no mixer involved!
As I write this, I’m on the couch with some kind of summer cold from hell. It’s affecting everything, from my stomach to my limbs to my sinuses. It’s kind of like a light flu. But if you think I’m complaining, think again. I love being sick, because then Kenny takes the kids out of the house and I get to watch Netflix in bed.
I’m definitely on the lookout for new shows to get addicted to, so if you have recommendations, fire away. And yes, I’ve seen Orange is the New Black. No, I didn’t like the latest season. Slow, slow, slow. I miss Vee. And all the fighting.
The problem with so many TV shows is that they start off amazing and then somewhere between seasons three and seventeen, they turn bad. The writing is less snappy, the characters change, the plot lines get recycled. And when the guy and girl finally do get together, they have to break up a million times to keep the show going or else have a baby, which kills the show for good.
Don’t get me wrong. I realize how hard it is to be consistently creative. Jeez, I’m a food blogger. I can never bake the same thing twice, and those of us who do this for any length of time are in constant creation mode. I’m not sure if anyone else is afraid that the ideas will one day run dry, but I certainly wonder.
But that day hasn’t come yet, my friends. These Snickers peanut blondies are absolute proof. The base is a simple blondie with peanut butter subbed in for some of the butter. Some Snickers bites and salted peanuts later, poof! A truly memorable and easy bar.
If you’ll excuse me, I have to hop off to replenish my Kleenex supply. But I’ll be eating these when I feel better, and that’s a promise. In the meantime, I need shows to watch. Recommend away!
Ingredients
Instructions
- Preheat the oven to 350. Line an 8 x 8 pan with foil, leaving enough to overhang the sides, and coat in cooking spray.
- In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
- Take a larger bowl and mix the brown sugar, melted butter, peanut butter, eggs and vanilla until just blended. Add the dry ingredients gradually and mix until incorporated. Fold in the Snickers bites and salted peanuts.
- Spread the batter in the prepared pan.
- Bake for 25-30 minutes until the edges are browned. The middle might jiggle slightly, but it will harden as the bars cool. Do not overbake. Cut into squares and store in an airtight container.
Yes, I just used slang from somewhere in the 90s. Don’t hate. Perhaps these browned butter M & M blondies will get you back on my side?
In a few days, Passover begins, and if you aren’t really familiar, it’s like the biggest holiday you can think of on steroids. The food is different, you have to use different dishes, and the spring cleaning involved is insane. Example: me behind the fridge with a toothbrush and a lot of cleaning fluid.
For those of you who are looking for Passover dessert recipes, check out my Passover edition category on this blog. And if you’d like more, I’ll be posting three more dessert recipes for the holiday next week! They have no flour and they actually taste really good. So stay tuned!
But while I’m immersed in prepping for this insane holiday, I am not very fun to talk to. It’s one too many nights cleaning out all my cabinets (which yes, are very messy) and of convincing my hoarder son that no, he really doesn’t need to keep every cereal box prize he’s ever broken. Maybe just keep the ones that work? If that actually ever happens?
These blondies will keep me sane, that’s for sure. They’re made with browned butter, of course. And all the other ingredients get mixed in by hand. It’s pretty easy! And what could be better than adding M & Ms? That’s always a good decision.
In case you’re wondering what all this browned butter hoopla is since you’ve never made browned butter, you need to try it. It’s pretty easy, requires no special equipment, and tastes like angels are singing. That’s by itself. When you add browned butter as an ingredient to anything, the entire baked good turns into something that somehow has stayed legal in this country.
As I scramble to get ready for Passover and prep some wonderful treats for you next week, enjoy the rest of browned butter week here on JAB. And if you’ve never browned butter, try it. It’s a lot easier than cooking for an eight-day holiday that has weird food rules!
Ingredients
Instructions
- Preheat the oven to 350. Line an 8-in. square pan with foil, leaving enough to hang over the sides, and coat with cooking spray.
- In a saucepan over medium heat, melt the butter. Turn the heat down to medium-low and continue to let it cook, swirling the butter often, until it becomes golden in color and fragrant (about 10-12 minutes). Remove from the heat.
- Mix the browned butter with both sugars, stirring until smooth. Add the egg, vanilla and lemon juice, stirring again. Add the dry ingredients and mix until everything is incorporated. Fold in the M & Ms.
- Pour the batter into the prepared pan and even out the top with a spaturla. Bake for 20-25 minutes until golden. Do not overbake.
- Cut into squares and serve. Store in an airtight container.
Well, not love, exactly. But if you watch the series Once Upon a Time, which I’ve been binge-watching with Kenny on Netflix, you’re aware that their version of Hook is a heckuva lot sexier than the guy from the Disney movie. I mean, there’s no comparison.
If you have no idea what I’m talking about, think Westley from The Princess Bride. This Hook is very similar, but with a bad guy streak. I’m super sold on him. If only I could win him over with my baking. But then, Kenny might not like that.
Anyway, I recommend the show, and I recommend Hook. And I also highly encourage you to try these s’mores bars. They’re something special!
Instead of using straight up flour, I put a hefty dose of graham cracker crumbs into the dough to give it a more authentic s’more flavor. I wasn’t sure what would happen, quite frankly. But you know what? All’s well that ends well!
In order to add to the drama of the bars, I left the Hershey bar pieces whole and cut several large marshmallows (well, regular-sized, not mini) in half and pressed them into the dough. With a little more dough on top, I could almost imagine myself by a campfire. The only problem is, when I baked these, it was 15 degrees out. So no campfire yet!
These bars are made in one bowl without a mixer. And they come together really fast. The only challenge is waiting until they’re cool. Otherwise, chocolate and marshmallow melt all over you. Well, actually, that’s a good thing!
And you can eat them while watching Hook do his thing on Once Upon a Time. He’s more than satisfactory eye candy, and you should always have a good snack handy anyway. Besides, if you get a really good heat lamp into the bargain, you can pretend it’s actually s’mores weather. Sounds like heaven to me!
Ingredients
Instructions
- Preheat the oven to 350. Line an 8 x 8 pan with foil, leaving enough to overhang the sides, and coat in cooking spray.
- In a medium-sized bowl, combine the flour, graham cracker crumbs, baking powder, and salt. Set aside.
- Take a larger bowl and mix the brown sugar, melted butter, eggs and vanilla until just blended. Add the dry ingredients gradually and mix until incorporated.
- Spread 3/4 of the batter carefully into the pan. Layer the chopped marshmallows evenly on top and place the Hershey bar pieces in between the marshmallows.
- Drop the remaining dough onto the top, spreading it out as much as possible.
- Bake for 30-35 minutes until the bars are golden and the middle is no longer jiggly.
- Cool completely. Cut into squares.
What eventually happens is that the front drawer in my freezer is full of goodies: M & Ms, chocolate chips, butterscotch chips, peanut butter chips. If it’s got chocolate, it’s in there! So every now and then I have to get rid of whatever is in there and then replenish gradually. It’s the circle of life.
Last night, I was staring into my freezer and I had a sudden hankering for blondies. Really thick, chewy blondies with lots of goodies mixed in. I grabbed the bags in my freezer, made up a batch of my favorite blondies, and threw all the candy in there.
It was kind of therapeutic, actually. What better way to spend an evening than freely tossing candy into batter and eating some along the way while dancing to guilty pleasure music? I can’t think of anything more fun. Especially when the blondies came out of the oven and I got to eat them!
They were all that was promised. Thick. Full of stuff. Sinfully irresistible, rivaling any bakery blondie I’ve ever had, and then some. Wow, that came out totally arrogant-sounding. Oh well. If I couldn’t bake, I wouldn’t be doing this whole blogging thing.
The lesson here, my friends, is to use up what you have from time to time. Chocolate does go bad, so it’s vital to bake with it before that happens. You can’t just let it languish for months in your cabinets. Then when you try it and it’s all chalky, you’ll just be lost in the sadness.
If you have different mix-ins at home, use those. I’ll list what I used in the recipe, but that’s just me. It’s important to realize that you can put your own mark on these blondies! Just make sure that the candy you put in is your favorite. Then everyone wins!
Ingredients
Instructions
- Preheat the oven to 350. Line an 8 x 8 pan with foil, leaving enough to overhang the sides, and coat in cooking spray.
- In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
- Take a larger bowl and mix the brown sugar, melted butter, eggs and vanilla until just blended. Add the dry ingredients gradually and mix until incorporated. Fold in the candy.
- Spread the batter in the prepared pan.
- Bake for 30-35 minutes until the edges are browned. The middle might jiggle slightly, but it will harden as the bars cool. Do not overbake. Cut into squares with a sharp knife and store in an airtight container
The cookies and bars at beach town bake shops are so wonderfully homemade. No, I’m not counting Starbucks. These shops are owned independently, and you can taste the singularity of each baker’s products. It’s like they’ve baked their souls into their treats.
I’d like to believe that I do that, too. So these Heath Blondies represent the heart of what I love best in baking: caramelly, chewy amazingness. Because what else is there in life? Oh, except Reese’s.
Back to these bars. They’re super thick. I did that on purpose! There is nothing more depressing than a thin blondie. Who wants that? No, I’m not talking about people. I’m talking about dessert!
I used these awesome Heath drops as a mix-in. They are so good. Honestly, why didn’t Hershey think of this years ago?
And, of course, I used toffee bits, which have been around forever. Save a few of both the drops and the bits to sprinkle on top of the bars before baking. It’s so much prettier that way!
This recipe requires no mixer. You will be in total baker’s heaven. And the people you love will be able to taste your passion amid the chewy depths of these blondies. How’s that for an endorsement?
Ingredients:
- 1 and 1/2 cups light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoons vanilla
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 bag Heath drops (they look like Heath M & Ms)
- 1 cup Heath toffee bits
Instructions:
Preheat the oven to 350. Line an 8 x 8 pan with foil, leaving enough to overhang the sides, and coat in cooking spray.
In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
Take a larger bowl and mix the brown sugar, melted butter, eggs and vanilla until just blended. Add the dry ingredients gradually and mix until incorporated. Fold in most of the Heath drops and toffee bits.
Spread the batter in the prepared pan. Sprinkle the remaining bits and drops on top evenly.
Bake for 30-35 minutes until the edges are browned. The middle will jiggle slightly, but it will harden as the bars cool. Do not overbake. Cut into squares and store in an airtight container.
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