Heat the oven to 350 F and spray an 8x8-inch pan with non-stick cooking spray., Line the pan with parchment paper, leaving a 3-inch overhand on either side of the pan, then spray the paper with non-stick cooking spray.
In a medium bowl combine the flour, baking powder, and salt. Mix well to blend.
In a small bowl cream together the butter and sugar until just blended, about 30 seconds, Add the eggs, one at a time, mixing until well blended before adding the next, about 1 minute each. Stir in the vanilla.
Pour the wet ingredients into the dry and mix until just blended, about 10 strokes. Add the coconut, toffee, and butterscotch chips, and mix until thoroughly distributed, about 10 more strokes. Do not over-mix.
Carefully spread the blondie batter into the prepared pan then bake for 15 to 18 minutes, or until the edges of the blondies are golden brown and the center is just starting to puff. The blondies will be pale on top. Do not over-bake.
Allow the blondies to cool completely in the pan before carefully using the parchment to lift them out onto a cutting board. Cut into 16 pieces.
Recipe by Evil Shenanigans at http://evilshenanigans.com/2013/08/coconut-butterscotch-toffee-blondies/