Butterscotch Toffee Cookie Bars
These Butterscotch Toffee Cookie Bars combine a rich brown butter base with butterscotch chips, white chocolate, toffee bits, and pecans for an irresistibly chewy and crunchy dessert. Perfect for any occasion, these bars offer a nostalgic flavor with a modern twist.
Equipment
- 9x13-inch Baking Pan
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Saucepan
Ingredients
Cookie Base
- 1 cup unsalted butter 2 sticks, browned
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup packed brown sugar dark preferred
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/4 tsp almond extract optional
Mix-ins
- 1 cup butterscotch chips divided
- 1 cup toffee bits divided
- 1/2 cup white chocolate chips
- 1/2 cup chopped pecans lightly toasted
Optional Toppings
- flaky sea salt for sprinkling
- vanilla ice cream for serving
- caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides.
- Brown the butter in a saucepan over medium heat until golden and nutty. Cool for 10 minutes.
- Whisk together flour, baking soda, and salt in a bowl.
- Beat brown butter with brown and granulated sugars until combined. Add eggs, vanilla, and almond extract.
- Gradually mix in dry ingredients. Fold in 3/4 cup butterscotch chips, 3/4 cup toffee bits, white chocolate chips, and pecans.
- Press dough into pan. Sprinkle remaining chips and toffee bits on top. Chill for 15-20 minutes.
- Bake for 22-25 minutes until edges are golden and center is slightly underdone. Sprinkle sea salt if using.
- Cool in pan for at least 1 hour. Chill for 30 minutes before cutting. Lift using parchment and cut into bars.
Notes
For clean cuts, chill bars before slicing. Bars can be frozen for up to 3 months. Reheat briefly for warm gooey texture. Customize with other chips or nuts as desired.