Churro Toffee Blondies

Churro Toffee Blondies
I’m a big Disney fan and, like many other fans out there, one of the things that I love about the parks is the food. If you follow me on Instagram, you’ll have seen that I sometimes post about the treats that I have enjoyed when visiting Disneyland. One particularly …

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Churro Toffee Blondies
I’m a big Disney fan and, like many other fans out there, one of the things that I love about the parks is the food. If you follow me on Instagram, you’ll have seen that I sometimes post about the treats that I have enjoyed when visiting Disneyland. One particularly popular treat is Churro Toffee, a crisp and buttery toffee that is thinly coated in white chocolate and topped with the same kind of cinnamon sugar mixture that coats churros. The toffee is delicious addictive and, surprisingly, not quite as sweet as it sounds. It is a must-try for churro fans.

Since I can’t visit Disneyland at the moment, I decided to bake up some Churro Toffee Blondies that are inspired by the popular Disney treat. The chewy blondies are packed with toffee bits and just the right amount of white chocolate, and they are coated in a crust of cinnamon sugar. They will remind you of churros and – most importantly – they taste like Churro Toffee!

One of the keys for the success of this Churro Toffee Blondie recipe is preparing the cinnamon sugar mixture that is used for the topping in advance. This is because the recipe calls for you to use a small amount of the mixture to line the baking pan before you add the batter. A small amount of cinnamon sugar on the base of the blondies really ensures that you will taste churro in every single bite. Since the sugar could caramelize on the bottom of the bars, I highly recommend lining your pan with aluminum foil for this recipe, then lightly greasing it before adding the cinnamon sugar.

The batter itself will come together very quickly, since this recipe only uses a few common pantry ingredients. If you happen to have Churro Toffee on hand from Disneyland – or from a copycat recipe – feel free to chop it up and stir it into the batter. Otherwise, simply use the combination of toffee bits and white chocolate that I’ve directed in the recipe below. The bars will be ready to eat as soon as they have cooled and will keep well for a couple of days after baking.

Churro Toffee Blondies
1/3 cup sugar + 1 tbsp ground cinnamon
1/2 cup butter, melted and cooled
1 cup sugar
1 large egg
1 1/2 tsp vanilla extract
3/4 tsp salt
1 cup all purpose flour
1/3 cup white chocolate chips
1/2 cup chopped toffee bits
or 1/2 cup chopped Disney Churro Toffee

Preheat oven to 350F. Ling an 8-inch square baking pan with aluminum foil and lightly grease with butter or cooking spray.
In a small bowl, whisk together sugar and ground cinnamon topping mixture. Use 1 1/2 tablespoons of the cinnamon sugar mixture to evenly coat the bottom of the greased baking pan. Set the remaining cinnamon sugar mixture aside. ‘
In a large bowl, whisk together melted butter, sugar, egg, vanilla extract and salt until smooth. Stir in flour until completely combined. Stir in white chocolate chips and toffee bits until evenly distributed.
Since the batter is thick, dollop the batter into the pan and use a spatula to spread it into an even layer.
Bake for 30-33 minutes, or until bars are set and the outside edge is a light golden brown.
Allow blondies to cool completely before slicing.

Makes 16-20.

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Churro Pumpkin Pie Blondies

Churro Pumpkin Pie Blondies

The fall is my favorite time of the year for baking. I love the classics – pumpkin pie, oatmeal cookies and pecan anything – but I also love the opportunity to come up with fun new treats that make use of some of those classic flavors. These Churro Pumpkin Pie Blondies are …

The post Churro Pumpkin Pie Blondies appeared first on Baking Bites.

Churro Pumpkin Pie Blondies

The fall is my favorite time of the year for baking. I love the classics – pumpkin pie, oatmeal cookies and pecan anything – but I also love the opportunity to come up with fun new treats that make use of some of those classic flavors. These Churro Pumpkin Pie Blondies are part blondie and part pumpkin pie, and they will be a delicious addition to your fall baking lineup.

The bars are made with two different batters, a blondie batter and a pumpkin batter. The pumpkin layer is inspired by pumpkin pie, but is not the same as your typically pumpkin pie filling. The filling used in pumpkin pie is a custard that is fairly liquid before baking, which works great with a crispy pie crust but not with a chewy blondie base. So, the pumpkin pie layer is actually a cross between a traditional pie filling and a blondie, with more flour than you would find in a typical pumpkin pie recipe (which often contains no flour). In the end, this means that the pumpkin layer is packed with pumpkin flavor, but has a chewy texture that is similar to that of the classic vanilla blondie underneath it.

Cinnamon sugar – and lots of it – is what gives this bar cookie a sweet churro twist. There is a generous layer of cinnamon sugar on top of the bars, as well as between the blondie and pumpin pie layers.  I also dusted the pan with cinnamon before adding the blondie batter, which gives even the base of the bars an extra pop of cinnamon. The cinnamon really stands out from the pumpkin pie spice in the batter, too.

These bars are best within about two days of baking and can be stored at room temperature, although they are also quite tasty when they are chilled. I serve them as-is, but you could turn them into a plated dessert by adding a scoop of ice cream or a drizzle of caramel sauce to each serving.

Churro Pumpkin Pie Blondies
Blondie Layer + Topping
1/2 cup butter
1 cup sugar
1 large egg
1/2 tsp salt
1 tsp vanilla extract
1 cup all purpose flour
3 tbsp sugar + 2 tsp ground cinnamon
more cinnamon, for dusting the pan

Pumpkin Layer
1/4 cup butter, melted
1 tsp vanilla extract
4 large eggs
1 cup sugar
3/4 cup light brown sugar
3 tsp pumpkin pie spice
1 1/4 cups pumpkin puree
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350F. Line an 9×9-inch baking pan with aluminum foil. Lightly grease the pan and dust the bottom with ground cinnamon.
Make the blondie layer: In a large, microwave-safe mixing bowl, melt the butter in the microwave. Allow butter to cool for 2 minutes, then whisk in the sugar, egg, salt and vanilla extract. Once those ingredients are well-combined, stir in the flour using a whisk or spatula.
Pour batter – it will be thick – into prepared baking dish and smooth it into an even layer using a spatula.
Combine sugar and ground cinnamon in a small bowl. Sprinkle half of the mixture evenly over the top of the blondie layer.

Make the pumpkin layer: In a medium bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, baking powder and salt.
In a large bowl, whisk together melted butter, vanilla and eggs, then whisk in the sugars an pumpkin pie spice until smooth. Whisk in pumpkin puree until well-combined. Stir in half of the flour, along with the baking powder and salt. Stir in remaining flour and mix until no streaks of dry ingredients remain. Pour mixture over blondie base, then sprinkle evenly with remaining cinnamon-sugar topping.

Bake for about 30 minutes, until bars are set and the edges are lightly browned on top.
Cool completely in the pan before lifting the bars out using the aluminum foil and slicing.

Makes 20 bars.

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