1. Preheat the oven to 390°F (200°C). Lightly grease a mini muffin tin* and set aside. Melt the butter and allow cooling slightly. Chop the white chocolate and set aside.

2. In a large bowl, mix the sugar, melted butter, and vanilla extract until light and fluffy. Add the egg and mix until well blended. Add the flour and salt and mix until just combined. Fold in the chopped chocolate, then divide the batter between the molds of the prepared mini muffin tin – you should have enough batter for 16 mini blondies. Bake the blondies for about 9-12 minutes or until a toothpick inserted into the center of the blondies comes out clean.

3. Take the blondies out of the oven and immediately press the Toffifee into the hot blondies. Carefully loosen them from the edges of the tin with a knife (if necessary) and let them cool down in the pan for a while. Remove the blondies carefully from the tin and let cool down completely on a wire rack.