Isn’t it nice when opposites collide and create something magical? We have proof that it is! Toffee Snickerdoodle Blondies have the perfect amount of sugar and cinnamon to guarantee you’ll be back for seconds!
1 cup Crisco
2 cups packed brown sugar
2 egg whites
1 tablespoon vanilla extract
2 and 2/3 cups all-purpose flour
2 teaspoons baking powder
1 and 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon sea salt
1 cup Heath Bits
2 tablespoons granulated sugar (for topping)
2 teaspoons cinnamon (for topping)
Preheat your oven to 350 degrees F. Prepare a 9×13 inch pan with parchment paper.
In a large bowl cream the Crisco and the 2 cups brown sugar and continue beating for 1 minute, scraping the sides and bottom of bowl.
Add 2 egg whites and vanilla extract. Beat well.
Add the flour on top of the mixture but don’t mix it in.
Use a small spoon to stir the baking powder, 1 and 1/2 teaspoons cinnamon, nutmeg, and salt into the flour.
Beat the flour mixture in until barely combined. Once the flour streaks are gone you’re done. Make sure to scrape the sides and bottom.
Use a spatula to scrape the dough (it’s a very sticky dough) into the prepared pan. Use a spatula with nonstick spray to press it. Smooth the surface.
In a small bowl, combine 2 tablespoons sugar with2 teaspoons cinnamon. Sprinkle this mixture evenly over the top of the pan. Add Heath to top. Pat it down with your hands a little bit.
Bake at 350 for 25-30 minutes, until a toothpick comes out of the center with no batter stuck to it.