Butterscotch Toffee BitesI got an email from my husband Dave asking if I had time to make some treats for a work meeting he had the next day. At this point it was early afternoon and I had to make due with whatever we had in the pantry. It just so happened I had some Martha Stewart recipes sitting in my email, and this was one of them. I made a few changes and here’s what I came up with using ingredients on hand.


I have been on a butterscotch kick lately, trying to find all sorts of recipes to try butterscotch chips in. It seems like the only time I ever used to have them was when someone would make a 7-layer cookie.

 

In addition to the butterscotch chips, these also have toffee another favorite of mine. I had a few leftover snack size Heath bars and some ‘Bits o Toffee’. I finely chopped the Heath in our mini-food processor and tossed in the small amount of bits of toffee I had leftover.

Our 3yo daughter helped me make the batter and I baked them while she took a nap. The original recipe used a regular size muffin pan to make 12 ‘brownies,’ but I took advantage of our mini muffin tins to make these brownies into bite-size treats. I first tried my medium cookie scoop, but then I downsized to the smallest scoop with a little extra. The bites that were made with the medium scoop were getting stuck in the tin and spilling over the sides of the cups, that’s when I decided less was more.

Butterscotch Toffee Bites

Makes 3 dozen mini bites, or 1 dozen blondies (standard 12 cup muffin pan)

  • Mini-muffin pan or standard size muffin pan
  • 1/2 cup (1 stick) Unsalted butter, room temperature
  • 2 cups All-purpose flour
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 1/2 cups Light-brown sugar (packed)
  • 2 large Eggs
  • 2 teaspoons Vanilla extract
  • 2 chocolate-covered toffee bars (1 1/4 ounces each), finely chopped (about 1/2 cup)
  • 1/2 cup Butterscotch baking chips
  • Optional: Small cookie scoop (Size 60, portions 2 tsp)

Directions

  1. Preheat oven to 350 degrees. With non-stick cooking spray, prepare a standard 12-cup (each 2 1/2 inches wide) or mini muffin pan.
  2. In a large bowl, whisk together flour, baking soda, and salt; set aside.
  3. Using an electric mixer, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at at time until combined, and then add vanilla.
  5. Slowly add flour mixture, and beat just until combined (do not overmix).
  6. Gently fold in chopped toffee and butterscotch chips.
  7. Divide batter among prepared cups, filling each about halfway.
  8. Bake until golden brown, and a toothpick placed in the center comes out clean:
    • Mini bites: 13 to 15 minutes
    • Larger bites (standard muffin): 18-22 minutes
  9. Transfer pan to wire rack and cool for 10 minutes.
  10. Turn out blondie bites onto rack; cool completely, top side up.
Butterscotch Toffee Bites
Butterscotch Toffee Biteshttps://i0.wp.com/www.thesugarpixie.net/wp-content/uploads/2010/05/btrsctchtoffee01.jpg?fit=500%2C752&ssl=1https://i0.wp.com/www.thesugarpixie.net/wp-content/uploads/2010/05/btrsctchtoffee01.jpg?resize=150%2C150&ssl=1thesugarpixieBakingRecipesblondies,butterscotch,desserts,toffeeI got an email from my husband Dave asking if I had time to make some treats for a work meeting he had the next day. At this point it was early afternoon and I had to make due with whatever we had in the pantry. It just so...Misadventures and fun in the kitchen and beyond