For the blondies, line a 9inch square baking dish with parchment paper. Spray with baking spray and press paper to sides of pan. Set aside.
In a small bow, mix filling ingredients together with a fork. Set aside.
In a large bowl, mix brown sugar with melted butter until smooth. Add egg, vanilla, salt and flour. Pour into bottom of prepared pan. Top with apple filling. Bake in a preheated 350 degree oven for 25-30 minutes.
Remove from oven and cool completely before frosting.
For the frosting, beat butter until light and fluffy, about 3-4 minutes. Add powdered sugar, caramel and heavy cream. Beat an additional 3-4 minutes until desired consistency.
Remove parchment paper from pan and place blondies on a large platter (or cutting board). Frost bars and sprinkle with remaining toffee bits. Cut into large squares, then into triangles.
Store in a covered container in the refrigerator until ready to serve. ENJOY.
Notes
I use caramel ice cream topping for this recipe!
Keep blondies in an air tight container int he refrigerator for up to 3 days.
These are best frozen without frosting, however, you can still freeze with the frosting. Wrap in plastic wrap and slide into a ziploc freezer bag. Store for up to 3 months.