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Commercial RecipeHEATH Toffee Snickerdoodle Blondies


0 minutes
16 dozen triangle bars

HEATH Toffee Snickerdoodle Blondies give the classic blondie a whole new hue, thanks to a sweet blend of sugar, light brown sugar, cinnamon and the crunch of HEATH Toffee Bits. Pair with tea or serve warm and a la mode.

Ingredients & Directions


  • 1 lb. 8 oz. (3 cups)
    unsalted butter, softened
  • 2 lbs. 4 oz. (6 cups)
    HEATH Toffee Bits, medium grind (Item# 60550)
  • 3 Tbsp.
    additional granulated sugar
  • 1 tsp.
    additional ground cinnamon
  • 2 lbs. (4 cups)
    granulated sugar
  • 1 lb. (2 cups)
    light brown sugar
  • 14 oz. (8 large)
  • 1 oz. (2 Tbsp.)
    vanilla extract
  • 2 lbs. 8 oz. (8 cups)
    all-purpose flour
  • 1 tsp.
  • 3 tsp.
    baking powder
  • 2 tsp.
    ground cinnamon



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared pan. Place pan extender on prepared sheet pan.


Mix together butter, 2 lbs. (4 cups) granulated sugar and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, salt, baking powder and cinnamon in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in HEATH Toffee Bits. Spread into prepared pan.


Blend together additional granulated sugar and additional cinnamon in small bowl until well blended. Sprinkle cinnamon sugar mixture on top of dough.


Bake 25 to 35 minutes* or until lightly browned. Cool completely in pan on wire rack. Cut into 2-inch squares; cut squares diagonally in half to form a triangle.


Step 4: If using convection oven, rotate pan one-half turn (180°) after 15 minutes of baking.