Few and far between are the people who don't like blondies at all. They have the thick chewiness that is usually associated with brownies, but are more substantial and often more satisfying. This batch of Toffee Crunch Blondies, baked by The Canadian Baker, looks to be even more satisfying than the average blondie because it incorporated chopped up Skor Bars into the blondie batter. The Skor bars melt into the blondies as they bake, creating little pockets of buttery toffee/caramel and chocolate, a nice change from the plain chocolate chips that are so often used in blondies. Alternatives to Skor include Daim, which you can usually find at Ikea stores or other importers and can be used in cakes and cookies, as well as in blondies, and chopped up Heath bars, which will add a similar flavor. The recipe for these blondies can be found here.
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