Blondies make me feel like I should say  “bars” with a Minnesota accent, like from that pageant-mockumentary — “Drop Dead Gorgeous.” Yeah, I like that movie.

I think bars are kind of the bake sale go-to, which makes them seem…tame. 

Except I tend to really like bars.

I’m just bored with their shape.

So I went with cake here — a moist, toffee-covered peanut-filled blondie cake with a butterscotch glaze.

I borrowed and stole from my blondie and butterscotch repertoire (looking at my list of recipes, things that begin with “butter” lead the pack) to make this baby up.

I started with my recipe from these butterscotch blondies

…lifted the toffee-overload idea from these brown butter toffee blondies… 

…added a double shot of toffee love — 1/2 cup toffee bits and a cup of homemade toffee-covered peanuts…

…opted for the springform pan and sprinkled a few more toffee peanuts over the top…

…drizzled the entire cake with a simple butterscotch glaze borrowed from these little butterscotch bites

…and enjoyed…

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