toffee-peanut blondie cake & more blondie love
Saturday, July 9, 2011 at 10:41PM 
Blondies make me feel like I should say "bars" with a Minnesota accent, like from that pageant-mockumentary -- "Drop Dead Gorgeous." Yeah, I like that movie.
I think bars are kind of the bake sale go-to, which makes them seem...tame.
Except I tend to really like bars.
I'm just bored with their shape.
So I went with cake here -- a moist, toffee-covered peanut-filled blondie cake with a butterscotch glaze.
I borrowed and stole from my blondie and butterscotch repertoire (looking at my list of recipes, things that begin with "butter" lead the pack) to make this baby up.
I started with my recipe from these butterscotch blondies...
...lifted the toffee-overload idea from these brown butter toffee blondies...
...added a double shot of toffee love -- 1/2 cup toffee bits and a cup of homemade toffee-covered peanuts...
...opted for the springform pan and sprinkled a few more toffee peanuts over the top...
...drizzled the entire cake with a simple butterscotch glaze borrowed from these little butterscotch bites...
Reader Comments (2)
recipe please!
I used the recipe for butterscotch blondies, replaced the butterscotch chips and cashews with 1/2 cup toffee bits and 1 cup of toffee-covered peanuts and baked it in a springform pan. I drizzled it with the butterscotch sauce from the butterscotch bites recipe after it had cooled. You'll find all the links to those recipes in the post above. Hope that helps!