Sweet Saturday: Chipper Blondie Bars
marked by or being in sprightly good humor and health.
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.
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.