Ingredients:
1 cup flour
1 cup mini* semi-sweet chocolate chips
3/4 cup mini marshmallows
1/2 cup toffee chips
1/2 cup sugar
1/4 cup light brown sugar
6 tablespoons butter, at room temperature
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
Directions:
Preheat oven to 350. Grease an 8x8 inch baking dish. In a large bowl, cream together the brown sugar, sugar and butter. Add the eggs and vanilla, beat until fluffy. Add the flour, 2/3 of the chocolate chips**, 1/2 of the marshmallows, all of the toffee bits and the baking powder until thoroughly combined. Pour into a prepared pan and bake 20 minutes or until just set. Sprinkle evenly with remaining marshmallows and chips, return to oven for an additional 5-10 minutes or until a toothpick inserted (not through a marshmallow!) comes out clean.
*Mini chips melt faster, but regular chips would work too.
**If you are using regular sized chips, you might want to add the chips after the flour so they don't get broken up.
They look yummy! I like the toffee chips.
ReplyDeleteI'm a sucker for marshmallows, especially with toffee chips. I think these sound wonderful.
ReplyDeleteAround Halloween you should use colored marshmellows ;)
ReplyDeletethese look scrumptious. but... I've never even seen toffee chips @ my local store! Where do you find them, and what brand are they? Merci!
ReplyDeleteThe name works for me! The marshmallows look wonderfully gooey.
ReplyDeleteThese look great!
ReplyDeleteThe summer I lived on Nantucket I ate tons of 'cobblestone' cookies from one of the local bakeries. (They've got cobblestone streets in Nantucket town.) It's been a while, but I think they were oatmeal cookies with chocolate chips, nuts and golden raisins. Delish.
mmmmm, yum. my husband would *love* those.
ReplyDeleteYou can buy toffee chips near chocolate chips at the grocery store. The ones I used are the Heath toffee chips and they are put out by Hershey. I have found them at Safeway in the past.
ReplyDeleteSome times they are hard to find, however, I have notice that even stores that normally don't stock them, sell them around Nov./Dec. for holiday baking. I stock up if they have good expiration dates. Also most recipes don't call for much, I've used this same 10 oz bag for about 4 different recipes over several months.
The "cobblestone" name is perfect--very creative. I have loved blondies since I went to school at Boston College where the dining hall made the most perfect blondie ever. These are very different, and the fluffy texture sounds really great.
ReplyDeleteThey look delicious! I also like the name.
ReplyDeleteOkay, those just look too good to be true. I'm making them tomorrow!
ReplyDeleteI found you through a link at Pinch My Salt and you know I'm going to have to stop doing a load of other stuff so I can try all the great recipes I've seen here and there.
I am 25 years old and I have never cooked anything from 'scratch' in my life! I thought that this recipe would be a good starter for me. They turned out perfectly! I had to putz around with my oven and cook it longer than suggested, but otherwise it was great! I added coconut shreddings on the top and extra toffee pieces as well.
ReplyDelete-Samantha
Samantha: I am so happy you enjoyed them! Your variations sound great!
ReplyDeleteI made this for our evening at the beach to watch fireworks. We invited a few friends and family members. It was a hit and even I loved it. Thank you for sharing this great recipe! :+)
ReplyDelete