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Source: Better Homes and Gardens


Recipe Summary

20 mins
35 mins
55 mins
32 bars


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease the foil; set pan aside. In a small saucepan melt the butter over medium heat until foamy. When foaming subsides, swirl pan constantly over medium heat until butter is golden brown and fragrant. Immediately remove from heat; set aside. In a small bowl stir together the flour, baking powder, salt, and baking soda. Set aside.

  • In a large mixing bowl combine the browned butter, brown sugar, granulated sugar, eggs, and vanilla. Beat with an electric mixer on medium speed until thick and smooth. With mixer on low speed, add flour mixture, one third at a time, beating just until combined after each addition. Batter will be very thick. If desired, stir in pecans. Using a rubber spatula and moist hands, spread and pat the batter evenly into the prepared pan. Sprinkle evenly with almond toffee bits.

  • Bake about 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Use the foil to lift the uncut bars out of the pan. Place on cutting board. Cut into bars.

To Store:

Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


If desired, drizzle bars with caramel-flavor ice cream topping and sprinkle with additional chopped toasted pecans and almond toffee bits before serving.

Nutrition Facts

186 calories; fat 10g; cholesterol 29mg; saturated fat 5g; carbohydrates 23g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 16g; protein 2g; vitamin a 194.4IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 176mg; potassium 43mg; calcium 20.2mg; iron 0.5mg.