Description
These Brown Butter Toffee Shortbread Bars are an irresistible treat that combines rich, nutty brown butter with crunchy toffee bits for a melt-in-your-mouth experience. Perfect for sharing or enjoying with a warm drink, they are sure to impress anyone who tries them!
Ingredients
Scale
- 1 cup (2 sticks or 226g) unsalted butter
- 2 cups (240g) all-purpose flour
- ½ cup (60g) powdered sugar
- ½ teaspoon salt
- ¾ cup (about 120g) toffee bits
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C) and line an 8×8-inch or 9×9-inch square baking pan with parchment paper.
- In a light-colored saucepan, melt the unsalted butter over medium heat, stirring frequently until it turns golden and then amber, with small brown bits forming at the bottom.
- Remove the butter from heat as soon as it reaches a beautiful amber color and let it cool for about 10-15 minutes.
- In a medium bowl, whisk together the all-purpose flour, powdered sugar, and salt until well combined.
- Add the vanilla extract to the cooled brown butter and pour it into the bowl with the dry ingredients, mixing until just combined.
- Gently fold in the toffee bits until evenly distributed throughout the dough.
- Transfer the dough to the prepared baking pan, pressing it firmly and evenly into the pan.
- Prick the surface of the dough with a fork to help steam escape during baking.
- Bake for 30-35 minutes, or until the edges are lightly golden and the center appears set.
- Let the shortbread cool completely in the pan on a wire rack before lifting it out and cutting into desired bar shapes.
- Prep Time: 15 mins
- Cook Time: 30-35 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: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Pay close attention while browning the butter to avoid burning it. Let the brown butter cool slightly before mixing to ensure the best texture. Don't overmix the dough to keep it tender and crumbly.