Butterscotch Toffee Bites
I 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)
- If toffee bars are not available feel free to use some Hershey’s ‘Bits ‘O Brickle‘ or ‘Milk Chocolate Toffee Bits’
- 1/2 cup Butterscotch baking chips
- Optional: Small cookie scoop (Size 60, portions 2 tsp)
- 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.
- In a large bowl, whisk together flour, baking soda, and salt; set aside.
- Using an electric mixer, cream butter and sugar until light and fluffy.
- Beat in eggs one at at time until combined, and then add vanilla.
- Slowly add flour mixture, and beat just until combined (do not overmix).
- Gently fold in chopped toffee and butterscotch chips.
- Divide batter among prepared cups, filling each about halfway.
- 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
- Transfer pan to wire rack and cool for 10 minutes.
- Turn out blondie bites onto rack; cool completely, top side up.