Cran-Apple Toffee Blondies
I know everyone is singing the same song right now.. but – CHRISTMAS IS COMING! How? I’m not sure. But it’s definitely coming. We’ve got a few lights up, a couple decorations. I’ve hacked at the holly bushes in my backyard (the red berries are so pretty against brush, and in a vase, and wherever else I can think to put them).
We’ve had amazing weather until this past week, so it has been kind of hard to feel like the holidays are upon us. But this week brought rain. Literally, for a week so far, it’s been raining. And it’s not a warm rain. It’s a very cold rain, and the air is damp. Like, chill-in-your-bones damp. Blech.
I know lots of people won’t agree with me, but I think I’d much rather see a little bit of snow in there with that rain. It’s so much prettier. I do love a good rain. But not a whole, solid week of it. The kids are
starting to drive driving me crazy. Since last week.
I love blondies! They’re so yummy. Brown sugar yummy-ness.
I’ve had this recipe as a brain-child since summertime, but I knew I wanted it to be a winter/Christmas thing. So I held off. It took me two tries, but I got them just right!
The first time, I tried to squish them in an 8×8 pan. No matter how long I baked them, how brown they got on top, or how done the edges became – the middle was still gooey. So. We traded the smaller pan for a 9×13, and VOILA! So much better. And not falling-apart-gooey in the middle. Don’t get me wrong, I like gooey, but this was wayy too much.
- 3/4 cup butter, softened
- 1 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup Skor bits
- 1 medium apple, peeled and diced
- 1/2 cup dried cranberries
- 1/3 cup oats, optional
- 1/4 cup butter, room temperature
- 1/4 tsp vanilla
- dash salt
- 2 1/2-3 cups icing sugar
- 3-4 Tbsp milk
- Preheat your oven to 350F. Grease a 9x13 pan - set aside.
- Cream together butter and brown sugar. Add in eggs and vanilla - beat well.
- Add flour, baking powder, and salt.
- Fold in Skor bits, apple, cranberries, and oats.
- Pour into prepared pan. Bake for 28-32 minutes, or until the middle is set (a toothpick inserted in the middle should come out clean). Let cool before frosting.
- Beat together butter, vanilla, salt and brown sugar.
- Add in icing sugar, 1 cup at a time. Alternate milk and icing sugar until you get a good consistency.
- Frost cooled blondies and top with those extra dried cranberries
- These blondies are super easy to mix up with a wooden spoon, but a mixer works too!
I hope you’ll be adding these to your holiday baking list!