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Saturday
Jul092011

toffee-peanut blondie cake & more blondie love

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...

...and enjoyed...

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Reader Comments (2)

recipe please!

March 13, 2012 | Unregistered CommenterBev

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!

March 13, 2012 | Registered Commenterblackjack bakehouse

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