Gooey, Crunchy, Perfect: Brown Butter Chocolate Toffee Bars
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Chocolate Chunk Cookie Mix Recipes
There are cookie bars… and then there are brown butter chocolate toffee cookie bars - the kind of dessert that stops people mid-bite and makes them ask,“What did you put in these?!” They start with the My Better Batch Chocolate Chunk Cookie Mix you already love, but the simple addition of nutty brown butter and crunchy toffee turns them into something next-level decadent.
Think chewy centers, crisp edges, melty chocolate, and caramelized toffee in every bite. They’re easy enough for a weeknight craving, impressive enough for a party tray, and guaranteed to disappear fast. Let’s bake some magic!
Ingredients
-
1 pkg My Better Batch Chocolate Chunk Cookie Mix
- 8 TBSP Unsalted Butter, Softened
- 1 Egg
- 1 bag Heath Toffee Pieces
Directions
Preheat your oven to 375°F and line an 8×8 or 9×9 baking pan with parchment paper, leaving a bit of overhang so you can lift the bars out easily once they’re baked.
To brown the butter, add 8 tablespoons to a small saucepan and melt it over medium heat. (Note: our mix typically only calls for 6 TBSP butter but when we use brown butter we always add 2 TBSP additional). Continue cooking as it begins to foam, sizzle, and form tiny golden bits on the bottom. Stir occasionally and watch closely, the butter will deepen to an amber color and release a nutty, caramel-like aroma. As soon as the brown specks turn a toasty gold, remove the pan from the heat and pour the butter into a heatproof bowl. Let it cool for 5–10 minutes.
In a mixing bowl, stir together the My Better Batch Chocolate Chunk Cookie Mix, the cooled brown butter, and egg. Mix until dough forms, then fold in ¾ of bag of Heath Toffee Pieces. Press the dough evenly into your prepared baking pan and sprinkle the reserved toffee pieces on top.
Bake at 350°F for 18 minutes, adding 2-3 minutes as needed.. The edges should look golden, and the center should be set but still soft. Allow the bars to cool completely in the pan before lifting them out using the parchment and slicing into squares.
Recipe Video
Recipe Note
Fun Variations
There are so many fun ways to riff on these cookie bars, depending on what you’re craving or what you have in your pantry! Here are a few to try:
• Espresso Toffee Bars: Stir 1–2 teaspoons of instant espresso powder (or freshly brewed espresso) into the browned butter while it’s still warm. It melts right in and gives the bars a rich, mocha-like depth that pairs perfectly with the toffee.
• Salted Pretzel Crunch Bars: Fold ½ cup of chopped pretzels into the dough along with the toffee. The salty, crunchy bites scattered throughout make these dangerously snackable.
• Peanut Butter Swirl Bars: Warm ¼ cup of creamy peanut butter until pourable and drizzle it over the dough once it’s pressed into the pan. Use a knife to gently swirl it into the top before baking.
• Holiday Peppermint Toffee Bars: Replace half of the Heath pieces with crushed peppermint candies or candy canes. Finish with a sprinkle of crushed peppermint after baking for a festive twist.
• Nutty Brown Butter Bars: Add ½ cup of chopped pecans, almonds, or walnuts to the dough. Toast them first for even more depth and crunch.
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