I recently made a batch of the blondies (from Fine Cooking #82) but made the mistake of baking them too long. The result was a batch of hard, inedible bars. I hated to waste the ingredients, so I put these “mistakes” into a food processor and ground them up. This gave me a supply of toffee-like crunch that I sprinkled on ice cream, yogurt, and fresh fruit, to rave reviews. And the second batch of blondies I baked came out perfect.
Kathleen Delaney, Arlington Heights, IL