Toffee Blondies

Speaking of sisters, I thought it would be fun to bake a new kind of blondie for one of mine. Well, this one from The Neelys was almost too rich for her tastes. She managed to make them last for more than a couple of days... a new record (just teasing, Liddy).

Toffee Blondies

1 1/2 cups all-purpose flour
2 teaspoons salt
2 sticks unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
3 large eggs
1 tablespoon whole milk
2 teaspoons vanilla extract
1/2 cup creamy Jif honey peanut butter
1 cup chopped chocolate covered toffee

Preheat the oven to 350 degrees.

Line a 13 by 9 glass pan with parchment paper, leaving a 2-inch overhang; spray with nonstick baking spray.

Whisk flour and salt together in a small bowl and set aside.

In a large bowl, using a mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time, until thoroughly combined. Add milk, vanilla extract and peanut butter; continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.

Pour batter into prepared pan. Bake in the center rack of the oven for approximately 40 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely.