Almond Toffee Blondies

I'm not much of a coffee person. I like it once in a while, but it's not a morning necessity for me as it is for some. I usually take it as an occasional treat.

This is probably why I was able to avoid being sucked into the Starbucks vortex for so long...that is, until I discovered their baked goods, lol.

One in particular had me running to Starbucks every day for a fix: the Toffee Almond Bar.

It was rich and buttery, studded with white and dark chocolate, and crunchy sweet & salty toffee bits. Love at first bite!

I craved this dessert so much, I knew that I had to figure out a way to make it at home or my wallet would be in trouble!

Unfortunately, Starbucks doesn't seem to carry these bars anymore (at least in my area), but luckily I worked out the kinks in my version...so its memory is never too far away.


I started with a basic toffee blondie recipe, and just kept experimenting until it came close to the what I liked about the Starbucks version. I went even further and stuffed them with as much toffee and chocolate chips as humanly possible, lol...I realize this may be a little too much for some people, so feel free to reduce the candy to a 1/2 cup each if you like :o)

After a few tries, I found that mini heath bars were the perfect size for the toffee crunch needed for this recipe. But, you can use any toffee candy you like: Skor, broken Heath bars, Almond Roca...all of these will work great.

Oh, and a little tip: I recommend setting the candy bits in the freezer for a while before adding them to the batter. I think this helps keep them from melting into one huge blob while baking.

I actually haven't made these in a really long while, so it's nice to revisit them for this post. I hope you like them!




1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder

1 stick (4 oz) unsalted butter, room temp
1/2 cup light brown sugar
1/4 cup white sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons almond extract

1/4 cup evaporated milk
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
~ 15 mini heath bars, (1/2 cup toffee candy bar pieces)

extra flour for dusting

makes 12

Preheat the oven to 350 degrees.

Grease and line an 8"x8" baking pan with parchment paper (leaving a little overhang to act as a handle).

Whisk the flour, salt, baking powder & soda together to combine evenly.

In another bowl, cream the butter and sugar together, then add the egg and extracts and mix until smooth.

Stir in the flour mixture and milk alternately, starting and ending with the flour.

Dust the candy with a little bit of flour (about a tablespoon), as this keeps the bits suspended in the batter instead of sinking to the bottom.


Stir the candy into the batter, then transfer it to the prepared baking pan.

This is kind of a stiff batter, so try to press it out as evenly as you can, it will even out a bit more while in the oven though.



Bake in the center of the oven for around 35 minutes, or until a skewer pricked in comes out clean.

Allow the blondie to cool for at least 30 minutes in the tin. Then, lift it out and let continue to cool in the fridge until the chocolate is set.

Cut into 12 squares. These will last for a few days in an airtight container.

Enjoy!