Description
These Brown Butter Toffee Shortbread Bars are a delightful treat that combines the rich, nutty flavor of brown butter with the sweetness of toffee bits. Perfect for any occasion, they are easy to make and utterly addictive.
Ingredients
Scale
- 1 cup Unsalted Butter
- 3/4 cup Granulated Sugar
- 2 cups All-Purpose Flour
- 1/2 teaspoon Fine Sea Salt
- 1 cup Toffee Bits
Instructions
- First, preheat your oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. Spray with non-stick cooking spray.
- In a light-colored saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter foams and begins to separate. Watch closely as the milk solids turn golden brown and develop a nutty aroma. Once you see amber-brown flecks, remove from heat and pour into a heatproof bowl. Let it cool for at least 20-30 minutes.
- While the butter cools, whisk together the all-purpose flour, granulated sugar, and fine sea salt in a large bowl until well combined.
- Once the brown butter has cooled, pour it into the bowl with the dry ingredients. Mix with a spatula or your hands until it forms a cohesive, soft dough.
- Transfer the dough to the prepared baking pan. Press it evenly into the bottom of the pan, making sure it reaches all the edges. Prick the surface with a fork.
- Place the pan in the preheated oven and bake for 25 minutes.
- After 25 minutes, remove the pan from the oven and sprinkle the toffee bits evenly over the shortbread. Return to the oven and bake for another 15-20 minutes, until the edges are lightly golden brown.
- Once baked, let the shortbread cool completely in the pan on a wire rack. Use the parchment paper overhang to lift it out and cut into bars or squares.
- Prep Time: 15 mins
- Cook Time: 40 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: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Ensure the brown butter cools before mixing with the dry ingredients to avoid a greasy dough. Pricking the dough helps prevent puffing during baking.