Description
Indulge in the melt-in-your-mouth tenderness of these Brown Butter Toffee Shortbread Bars, elevated with the nutty depth of brown butter and crunchy toffee bits. Perfect for sharing or treating yourself, these bars are surprisingly simple to make yet taste gourmet.
Ingredients
Scale
- 1 cup Unsalted Butter
- 1 1/2 cups All-Purpose Flour
- 1 cup Powdered Sugar (Confectioners' Sugar)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1 cup Toffee Bits (Heath English Toffee Bits)
Instructions
- Prepare Your Pan: Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, allowing an overhang on two sides. Lightly grease the pan and the parchment.
- Brown the Butter: Melt the unsalted butter in a light-colored saucepan over medium heat until it turns amber and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool for 10-15 minutes.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, powdered sugar, and salt until smooth.
- Mix the Dough: Pour the cooled brown butter and vanilla extract into the dry ingredients and mix until just combined to form a soft, crumbly dough.
- Fold in Toffee Bits: Gently fold in the toffee bits until evenly distributed throughout the dough.
- Press into the Pan: Transfer the dough to the prepared baking pan and press it evenly into the pan, ensuring an even thickness.
- Bake: Preheat the oven to 325°F (160°C) and bake the shortbread for 25-30 minutes, or until the edges are lightly golden brown.
- Cool and Cut: Once baked, cool completely on a wire rack for 1-2 hours before lifting out of the pan and cutting into bars.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Take your time browning the butter for the best flavor. Allow the shortbread to cool completely before cutting for clean edges.