Coconut and toffee blondies from The Baker in Me (page 145) by Daphna Rabinovitch

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanuts for shredded coconut. Let blondies cool for at least 2 hours before cutting.

  • Zosia on July 03, 2017

    Chock full of chocolate, toffee and nuts with appealing crisp edges and chewy centre, they were a hit with many but too rich and sweet for some (including me). I used pecans in place of coconut and reduced the sugar by 50g (probably should have been at least 100g!) Canada Day 2017.

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