Nonna's Secret Butterscotch Brickle Bars
These Butterscotch Brickle Bars are a treasured Italian family recipe, balancing sweet, buttery goodness with a signature crunch. Passed down through generations, this dessert brings together traditional Italian baking techniques and comforting, bold flavors.
Equipment
- Saucepan
- Mixing Bowls
- 9x13-inch Baking Pan
- Parchment Paper
- Wire Rack
- Wooden Spoon
- Offset Spatula
Ingredients
Base Layer
- 2 cups all-purpose flour
- 1 cup unsalted European-style butter 2 sticks, browned
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
Butterscotch Layer
- 1 cup butterscotch chips
- 1/2 cup heavy cream
- 1/4 cup packed dark brown sugar
- 2 tbsp unsalted butter
- 1 tsp flaky sea salt divided
- 1 tsp vanilla extract
Brickle Topping
- 1 cup sliced almonds lightly toasted
- 1/2 cup toffee bits
- 1/4 tsp flaky sea salt
Instructions
- Brown the butter until golden and nutty, then cool slightly.
- Mix browned butter with sugars, vanilla, and salt. Gradually add flour to form dough.
- Press dough into parchment-lined 9×13 pan. Prick surface with fork.
- Bake at 350°F (175°C) for 15–18 minutes until edges are golden. Cool slightly.
- Meanwhile, melt butterscotch chips, cream, brown sugar, and butter. Stir until smooth, then add vanilla and salt.
- Spread butterscotch layer over warm base. Tap pan to release bubbles.
- Mix toasted almonds and toffee bits. Sprinkle over butterscotch and gently press.
- Bake 5–7 more minutes until topping is golden and edges bubble slightly.
- Cool in pan on wire rack for at least 2 hours before slicing.
Notes
Optional toppings include amaretto in the butterscotch, a drizzle of semi-sweet chocolate, or pairing with vanilla gelato. Store bars in an airtight container up to 5 days or freeze up to 3 months.