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Occasionally, especially when life is being less than thrilling, I think about opening a small bakery/sweet shop in New York.  Since there’s no such thing as a budget in fantasyland, it would be either in the Village or one of the hypertrendy areas of Brooklyn – Williamsburg or Greenpoint maybe – and would be a cute little hole in the wall with a steady stream of hip young professionals who come in for old-fashioned cookies and treats.  I’d make raspberry muffins, chocolate chip pecan cookies, thumbprint cookies,  blueberry torte, and my Hershey’s syrup brownies.

And I’d definitely make the Heath Bar Crunch blondies I made this afternoon, because they are awesome.

Of course, I don’t really want to open a bakery, because it would be an insane amount of work, and I’m pretty happy having semiregular hours and time to sleep.  But it’s fun to imagine.

Here’s the recipe.  I would normally put this on my food blog, but, well.  It’s not like I use it enough to bother using it:

Heath Bar Crunch Blondies

1 ½ cups sifted flour
1 tsp. salt
2 cups brown sugar firmly packed
2 eggs slightly beaten
1 cup Heath Bar Crunch bits
2 tsp baking powder
½ cup vegetable shortening or lard
2 tsp. vanilla

Sift flour with baking powder and salt. Melt shortening, add it and sugar to flour mixture. Add eggs and nuts.

Mix and spread in a well-greased pan (9X13). Bake in a 350° oven for about 25 minutes. Cool and cut.

I baked in a 9×9 pan instead, and when I checked on them after 20 minutes, they were nowhere near done, so I left them at least another ten.