Whole Wheat Toffee Crunch Blondies

There are very few recipes that I have found that cannot be made with Whole Wheat flour.  I am, honestly, a little confused why we ever started using White flour!

So this week I made Blondies… Because they were made with 100% Whole Wheat, they are more of a tan colour, and the natural, nutty flavour of the wheat really came through in this recipe.  My whole family loved them…  I hope yours does too!

To make Whole Wheat Toffee Crunch Blondies you will need:

• 1/4 cup softened butter
• 1/4 cup applesauce
• 2 eggs
• 3/4 cup lightly packed brown sugar
• 2 cups Whole Wheat all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp milk
• 1 cup toffee bits, divided
• 1/2 cup semisweet mini chocolate chips

Heat oven to 350 degrees F.  Grease  a 9 x 13 baking pan.

In a large bowl, beat butter, applesauce and sugar until fluffy.  Beat in eggs until creamy.

In a medium bowl, mix together flour, baking powder, baking soda and salt.  Stir into butter mixture, add milk.

stir in 3/4 cup of the toffee bits and all the chocolate chips. Spread evenly in the baking pan.

Sprinkle remaining toffee bits over batter. Bake for 25 to 30 minutes, until golden brown.  let cool and cut into bars.

Serve with a scoop of real vanilla ice cream!!!