Easter Egg Blondies

Ingredients

• 1 1/4 cup softened butter (300 mL)
• 2 1/2 cup lightly packed brown sugar (625 mL)
• 2 tbsp vanilla extract (30 mL)
• 4 eggs
• 3 cups all-purposed flour (750 mL)
• 1/2 tsp salt (2 mL)
• 1 pkg Skor Toffee Bits (200 g)
• 1 cup each assorted chocolate chips such as Milk Chocolate, Dark Chocolate; or White Chocolate Chips, melted (250 mL)

Instructions

1. Preheat oven to 350F (180C).
2. Lightly grease a 17 x 11-inch (42 x 29 cm) rimmed baking sheet and line with enough parchment paper to overhang sides.
3. Beat butter, sugar and vanilla until fluffy. Beat in eggs, one at a time.
4. Mix in flour, salt and toffee bits on low speed, until combined.
5. Scrape dough onto baking sheet and spread evenly to the edges.
6. Bake on middle rack for 20 minutes or until golden.
7. Cool completely in pan; use parchment to help slide blondies onto a flat surface.
8. Use a 2-inch (5 cm) egg-shaped cookie cutter to cut out shapes. (Don't waste the scraps they are great for snacking.)
9. Decorate with the melted chocolate as preferred.

Notes