Irresistible Brown Butter Toffee Shortbread Bars Recipe
These Brown Butter Toffee Shortbread Bars are a perfect blend of nutty brown butter, chewy toffee, and melt-in-your-mouth shortbread. They are surprisingly simple to make yet incredibly impressive in flavor and texture.
- Author: Bluebella
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- 1 cup Unsalted Butter
- 3/4 cup Granulated Sugar
- 2 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Pure Vanilla Extract
- 1 cup Toffee Bits
- Preheat your oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the longer sides. Lightly grease the exposed short sides of the pan.
- In a medium-sized, light-colored saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the milk solids turn a golden-brown and you smell a nutty aroma. This takes about 5-8 minutes. Remove from heat and pour the brown butter into a heatproof bowl. Let it cool for about 10-15 minutes.
- In a large mixing bowl, combine the slightly cooled brown butter, granulated sugar, and vanilla extract. Whisk until well combined and smooth.
- Gradually add the all-purpose flour and salt to the wet mixture. Mix until just combined, being careful not to overmix.
- Gently fold in the toffee bits until evenly distributed throughout the dough.
- Transfer the dough to the prepared baking pan. Press the dough evenly into the bottom of the pan using your hands or the bottom of a flat glass. Optionally, prick the dough with a fork for extra tenderness.
- Bake for 25-30 minutes, or until the edges are lightly golden brown and the center looks set.
- Remove the pan from the oven and place it on a wire rack to cool completely. Once cool, lift the shortbread out using the parchment overhang and cut into bars or squares.
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: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Ensure to brown the butter carefully and avoid overmixing the dough to keep the shortbread tender. For cleaner cuts, warm your knife slightly before slicing.