Texture is a deal breaker or maker for me.  I know that oysters are a delicacy and I am supposed to think that they are glamorous and an aphrodisiac and all of the rest of it.  But anything that is slimy, rubbery and attempts to slide back up my throat as it is sliding down just sends chills down my spine.  Another example is caviar.  I can appreciate and recognize that it is “one of the finer things in life” but that little burst of liquid when those eggs are popped in my mouth is enough to make me lose my lunch.  A piece of gristle or fat in my chicken or steak or sand in my scallop and my meal is over.  I know it sounds extreme, but I am just very texture sensitive, what can I say?

On the other hand, if I want a snack, I need to determine if I want that snack to be salty or sweet, crunchy or soft, spicy or sour.  Otherwise, I will keep eating different things until I am satisfied.  Usually I am craving something crunchy.  That’s why when making these blondies, I couldn’t just leave well enough alone.  Blondies are tasty in their own rite, but I knew I wanted to add some crunch.  The crunch of macadamia nuts is one of my favorite textures and Heath bars added to anything only improves the situation.  And yes I am aware that you can buy the Heath pieces already broken up, but those just aren’t substantial enough for my crunchy craving.  So I prefer to break up the snack sized Heath bars (hello Halloween-sized candy bars!!) which leaves me with large toothsome chunks that Satisfy My Sweet Tooth.  These blondies are perfectly chewy and crunchy.

What’s the texture that you love or cannot tolerate?

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(Recipe adapted from Williams-Sonoma)

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13 Comments ( Reply )

  1. Izy
    Sep 18, 2011 @ 4:58 am

    Wow that crackly crust looks sooo good! mmm I’ve been wanting to make blondies for a while now, bookmarked 😉


    • Mercedes
      Sep 18, 2011 @ 10:52 am

      Thanks! The crust had that really thin crispy layer that was a nice crackle with each bite! Good luck and thanks for reading!


  2. Beth Michelle
    Sep 18, 2011 @ 11:55 am

    Oh wow these look so good!!!!! That topping just finishes it off perfectly!


    • Mercedes
      Sep 18, 2011 @ 12:00 pm

      Thanks! The topping is always the fun part because you can never have too much chocolate! Thanks for reading!


  3. Alison @ Ingredients, Inc.
    Sep 18, 2011 @ 7:43 pm

    These look amazing. So glad you stopped by my site so I could find yours


    • Mercedes
      Sep 18, 2011 @ 9:17 pm

      Thanks Alison! I’m glad we found each other too!


  4. shelly (cookies and cups)
    Sep 19, 2011 @ 7:00 pm

    Love blondies…and Heath!
    Fun addition with the nuts too 🙂
    Your site is very cute!


    • Mercedes
      Sep 19, 2011 @ 7:06 pm

      Thank you Shelly! I want to make some of the yummy blondies that you have tried too! Thanks for checking the site out!


  5. Mighty Morgan
    Sep 19, 2011 @ 8:45 pm

    Those look delicious. I totally get what you are saying in regards to the whole texture thingy going on…it drives my husband nuts, because there are so many “delicious” foods I won’t even bother trying…..but when it comes to sweets…I tend to be a little more exploratory 🙂


    • Mercedes
      Sep 19, 2011 @ 10:30 pm

      I agree, there aren’t many sweets I can think of that are a texture turn-off! Thanks for reading!


  6. Jenn B-H
    Oct 13, 2011 @ 9:52 pm

    In terms of bars I like them dense or fudge and my husband is a fudgy fan. Any blondie or brownie that has more if a cakey texture is a no-go for him. But it’s fun to try the recipes and methods to see what works. Love those peanut butter pretzel cookies.


    • Mercedes
      Oct 13, 2011 @ 10:14 pm

      I love a fudgy texture for bars also. And yes, the peanut butter pretzel cookies are great for the contrasting sweet/salty flavors and the soft and crunchy textures. Thanks for reading!


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