Sweet Saturday: Chipper Blondie Bars


Chipper [chip-er]

–adjective

marked by or being in sprightly good humor and health.

–adjective

marked by the presence of more than 2 types of chips in a baked good.

Lately I have been changing recipes just a tad and trying to figure out just how much can change without affecting the dish detrimentally.  I changed the pasta last week too much with the addition of the sausage, but other than that it was yummy, so I will consider that to be a success!

I found the original recipe for these bars on King Arthur’s website.  A lot of the recipes sound delicious but have mixed reviews, so I am often hesitant to try them.  The combination of butter, brown sugar, and chocolate sounded like it just couldn’t miss…so I decided to give these Warm Chocolate Blondie Bars a try.  I changed the mix-ins, but left the cookie base alone.  I don’t feel quite ready to start messing with people’s baking ratios.  I used chopped Hershey’s bars because they were on sale, white chocolate chips because I like them, and toffee pieces because they melt into pure deliciousness in a cookie.

blondiebars

The only other differences from the original recipe are that I didn’t use espresso powder or nuts.  The recipe has the option of either all purpose or white whole wheat flour.  I chose all purpose for 2 reasons: I didn’t have white whole wheat, and I didn’t want to replace it with whole wheat flour.  I would consider half whole wheat and half all purpose, but a cookie with ALL whole wheat flour is often too hearty and a bit gritty for my liking.  An oatmeal cookie with whole wheat flour works, but not a chocolate chip type cookie…in my opinion…which matters…very little.

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