Blonde Bombshells (Loaded Blondie Bars)

Blond bombshells, does a name really say it all? I don’t think I could possibly describe these in a way that would accurately relay they’re deliciousness. In my house chocolate is a necessity so the idea of “blondies” doesn’t typically settle well unless I call it “cookie cake” or something… anything besides a blondie. For these I came up with the appropriate name “blonde bombshells”. Blondes do have more fun right? These are the vixens of the bar world, the divas in the room so to speak. Every year around Christmas time I make a layer bar that I call “kitchen sink” bars, these are almost a play on those with the coconut and hand fulls of candy, but instead of it being a thinner candy like bar its a gooey soft and chewy bar like a brownie or cookie. Packed with chocolate chips, coconut, and of course my favorite English toffee! (seriously… when I was pregnant with Riley I’m relatively sure heath bar ice cream was to blame for a good 20 pounds)

Blonde Bombshells:

  • 1/2 cup butter (melted)
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
  • 1/2 cup toffee bits (or heath bar candy bits)
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup dark chocolate m&m’s (or any other candy you’d like)

Preheat oven to 350 degrees, if you want them less gooey 375. In a bowl combine butter, sugar eggs and extracts. Stir until combined. Add flour baking soda and salt and stir until smooth. Combine the candies, chocolate chips and coconut. (You can toss the candies in 1 tablespoon of flour to prevent them from sinking) Lightly grease an 8 x 8 square dish. Place a square of parchment on the bottom if you have it. Otherwise you can just butter the dish a little heavier. Pour the batter into the baking dish and bake 25-30 minutes. Allow to cool slightly before cutting.