What do you do when you have a tin of Almond Rocca toffees? Well, use them to make some other dessert item of course! This Almond Rocca Cinnamon Blondies recipe is adapted from a recipe I saw on Two Peas and Their Pod blog years ago and just so happen to remember it when I was thinking of what to do with these toffees. I happen to love brownies and blondies, so I definitely jumped at the chance to make Blondies that incorporated a candy.
This Blondie recipe would be delicious with any chocolate covered toffee (like a Skor bar) or with chocolate chips. With the cinnamon, these make your house smell yummy, and you’ll want to eat more than one!
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups packed light brown sugar
- 1 1/4 sticks unsalted butter slightly melted
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 8 oz Almond Rocca chopped into little pieces (or stir-in of your choice- toffee,nuts, dried fruit, chocolate chips)
- Preheat oven 325 degrees. Line an 8-inch baking pan with parchment paper.
- Whisk flour, baking powder, cinnamon, and salt in a medium bowl. Whisk brown sugar into butter in a medium bowl then add eggs and vanilla together and combine. Whisk in dry ingredients until just combined. Fold in Almond Rocca pieces or stir-in of your choice. Pour batter into prepared pan. Bake until blondies are just set, about 25 minutes. Remove from oven and let cool for 5 minutes. Using the edges of the parchment paper, pull blondies from pan, set on wire rack, and cool to room temperature. Cut into squares and serve.