Everything Blondies

I’ve been kind of bad about posting stuff lately – we can thank my new work schedule for that. But believe it or not, I have been doing a fair amount of baking. And eating, of course. In fact, I devoured more of these blondies than I’d like to admit, but they were really just so darn good I couldn’t resist.

One of my favorite things about blondies is the fact that they’re so versatile. So when I found myself having trouble deciding what type of blondies to make for an impromptu get-together, I decided to simply cram a whole bunch of different flavors into a gooey, buttery base. The result? Another fabulous batch of treats.


Everything Blondies


1/2 cup (1 stick) unsalted butter, melted and cooled to room temp
1 cup light brown sugar
1 large egg
2 tsp vanilla
1 cup AP flour
1/4 tsp salt
2/3 cup butterscotch chips
2/3 cup white chocolate chips
2/3 cup cinnamon chips
2/3 cup semisweet chocolate chips


  1. Preheat your oven to 350 degrees. Grease an 8×8 baking pan and set aside.
  2. In a medium bowl, whisk together the melted butter, brown sugar, and egg. Stir in the vanilla.
  3. In a separate bowl, combine the flour and salt.
  4. Stir the dry ingredients into the wet until well-combined. Stir in the various chocolate chips, reserving a small amount of each to sprinkle on top if desired.
  5. Bake for 28-32 minutes, or until an inserted toothpick comes out clean. Let the blondies cool in the pan (at least one hour) before slicing and serving.

Pumpkin Butterscotch Blondies

Okay folks, we’re just about reaching that point where even I’m ready to give the pumpkin thing a rest. This year I think I made almost every pumpkin treat imaginable, not to mention the many savory pumpkin dishes I’ve whipped up but haven’t written about.

Now when I say I’ll be taking a break from pumpkin, in reality we may be talking a week or two, tops. But still, to avoid separation anxiety, I decided to make one more batch of pumpkin deliciousness, this time in the form of butterscotch blondies.

As is the case with most blondie recipes, this one is really easy to put together, and it’s also a great way to use up any leftover canned pumpkin you might have. Unlike the pumpkin pecan bars I made a little while back, these blondies are much sweeter and definitely less suitable for breakfast (though I of course wouldn’t judge you if you were to have them with your morning coffee). And if you’re not a fan of butterscotch, you could easily substitute chocolate chips or even cinnamon chips, which are a little harder to find but work really well with the pumpkin base.


Pumpkin Butterscotch Blondies


1 and 1/4 cups AP flour
1 and 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt
1/2 cup butter, melted and cooled to room temp
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla
1 cup pumpkin puree
1 cup butterscotch chips
1/2 cup white chocolate chips


  1. Preheat your oven to 350 degrees. Grease an 8×8 baking pan and set aside.
  2. In a small bowl, whisk together the flour, spices, and salt. Set aside.
  3. In a large bowl, whisk together the melted butter and sugars until well-combined. Beat in the egg.
  4. Whisk in the vanilla and pumpkin until well-incorporated.
  5. Stir in the flour mixture until well-combined. Then, stir in the butterscotch and white chocolate chips, reserving a few to sprinkle on top.
  6. Pour the batter into your prepared pan and bake for about 35 minutes, or until an inserted toothpick comes out clean.
  7. Let the bars cool in the pan for at least 2 hours before slicing and serving.

Pumpkin Butterscotch Bread

Fall is finally here. I mean, technically it’s been here for awhile, but this past week, the weather got much cooler, the leaves all around me completely changed color, and the idea of planning my Thanksgiving menu suddenly didn’t seem so silly. And so to celebrate the more in-your-face version of fall that I’ve come to love, I decided to whip up this easy recipe for pumpkin butterscotch bread.

Now I’ve had different versions of pumpkin bread, some much sweeter than others. And of course I love them all. This particular recipe makes a sweeter, dessert-type of bread. You can thank the butterscotch flavor for that.

I happen to really enjoy the combination of pumpkin and butterscotch, but if you’re not a fan, you can easily swap out the butterscotch chips for semisweet chocolate, dark chocolate, cinnamon, or even white chocolate. Or, you can omit the chips completely and just enjoy the pumpkin flavor on its own.

Whatever you decide to do, just make sure to add pumpkin bread to your list of fall baking musts. With a recipe this easy and quick, you’d be silly to miss out.


Pumpkin Butterscotch Bread


1 cup AP flour
1/2 tsp baking soa
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 large egg
3/4 cup granulated sugar
1/4 cup water
1/4 cup vegetable oil
1/2 tsp vanilla
1/2 cup packed pumpkin puree (canned or fresh)
3/4 cup butterscotch chips


  1. Preheat your oven to 350 degrees. Grease a 9×5 loaf pan and set aside.
  2. In a small bowl, whisk together the flour, baking soda, salt, and spices.
  3. In a large bowl, beat the eggs, and then whisk together with the sugar, oil, water, pumpkin, and vanilla.
  4. Stir in the flour mixture until well-combined.
  5. Stir in the butterscotch chips, mixing well.
  6. Pour the batter into your prepared pan and bake for one hour, or until an inserted toothpick comes out clean.
  7. Let the bread cool in its pan for at least an hour before cutting and serving.

Chocolate Butterscotch Crumb Bars

I like my job. I really do. But what I don’t like about my job is the fact that people tend to wait till the very last possible minute to ask me for things.

Now normally I pride myself on having a pretty good work ethic and going out of my way to be helpful. And I’m definitely not the type of person to put things off till the following day if there’s any chance of getting the job done on the spot. But when you email me at the very last second asking for something that will take at least 30 minutes of my time, you’re putting me in a position where I might be late picking up my child from daycare. And being late to daycare is bad for a lot of reasons, not the least of which is the fact that you actually get charged by the minute for not showing up on time.

A few weeks ago, I almost didn’t make it to the center on time. In fact, the only reason I got there about a minute shy of closing is that I was more than a little bit liberal with some of our local traffic laws. And why was I rushing in the first place? Oh yeah, because someone needed something from me at the very last possible minute, kind of like what happened last night.

Okay, rant over. I’m sure I’m not the only working person who goes through this, right?

Anyway, moving on…let’s talk about these yummy chocolate crumb bars. I decided to bake something for my coworkers—not the ones who cause me stress and aggravation by demanding things at the last minute, but rather the ones I actually like. These bars are really tasty and relatively simple to whip up. The original recipe didn’t include butterscotch chips, but I’m a big fan of the chocolate-butterscotch flavor combo and decided to mix things up a bit. I like the fact that these bars get nice and gooey in the center. They’re a great snack to have on hand or share with people you like. You can also keep some in your car in case you get pulled over by a local police officer wanting to know why you were going 50 in a 30 mile per hour zone and you need some sort of impromptu bribe. (For the record, I didn’t actually get pulled over en route to daycare. But it could’ve happened. Multiple times over. Thank you, procrastinating coworkers. Okay, maybe my rant wasn’t quite over.)


Chocolate Butterscotch Crumb Bars
Original recipe can be found here

1 cup (2 sticks) of butter, softened
1 and 3/4 cups AP flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup of semisweet chocolate chips, divided
1 cup of butterscotch chips, divided
1 can (14 oz) of sweetened condensed milk
1 teaspoon vanilla extract

1. Preheat your oven to 350 degrees. Grease a 13 x 9-inch baking pan.
2. Beat the butter in a large mixing bowl or in a stand mixer until creamy. Mix in the flour, sugar, and salt until crumbly.
3. With or floured or greased fingers (I sometimes spray a bit of cooking spray onto my fingers), press 2 cups of the crumb mixture into the bottom of your prepared baking pan; reserve remaining mixture for topping.
4. Bake for 10-12 minutes, or until the edges are golden brown.
5. While the mixture is baking, combine 1/2 cup semisweet chips, 1/2 cup butterscotch chips, and condensed milk in a small saucepan.
6. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
7. Stir remaining chips into reserved crumb mixture and use your hands to sprinkle over chocolate filling.
8. Bake for 25-30 minutes, or until center is set.
9. Cool in pan on wire rack before cutting into bars.

White Chocolate Coconut Butterscotch Bark

Ever meet one of those people who claims he or she doesn’t like sweets? That’s exactly the type of story a friend of mine tried to stick to recently when I offered her a piece of my latest concoction.

“No thanks,” she had answered. “You know me; I don’t really go for sweets.”

My response? “Um, okay, more for me then.”

And so I proceeded to help myself to a piece (or three) of candy as we sat in my living room chatting, and at some point during the conversation, she suddenly had a change of heart and decided she wanted a taste. I of course obliged, and 10 minutes later, I found myself prying the plate of confections out of her hands for fear that Miss I Don’t Like Sweets would singlehandedly devour my entire supply in a single sitting (or at least that’s the scenario that played out in my head…in reality, all I could do was sit there and watch in horror as she took down piece after piece).

Anyway, the fact that my adamantly anti-sweets visitor couldn’t stop herself from eating this candy is a testament to how good it is. And the best part about this concoction is that it’s so incredibly easy to make. Just toast some coconut, mix in some melted chocolate, and wait (not so) patiently as it sets in the fridge. Then bust it out and get ready to convert even the biggest non-believers in all things sugary sweet.


White Chocolate Coconut Butterscotch Bark

2 cups sweetened coconut, toasted and divided into 4 equal parts
1 and ½ cups white chocolate
1 cup butterscotch chips

1. Line a baking sheet with parchment paper; set aside.
2. Toast coconut in the oven or microwave; set aside.
3. Heat the white chocolate in the microwave at 50% power for 30-second intervals, stirring in between. Once melted, stir ¼ of the toasted coconut into the chocolate. Pour the mixture onto the prepared baking sheet and use an offset spatula to spread it around. Top with ¼ of the coconut.
4. Heat the butterscotch chips in the microwave using the method described above. Once melted, stir in ¼ of the coconut. Pour over the white chocolate and coconut layers and use a spoon to swirl it around. Top with remaining coconut and let set in the fridge for 1-2 hours. Once set, use a sharp knife or your hands to break into pieces.
5. Be careful when offering to friends—your supply may start to dwindle too rapidly for comfort.