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Source: Better Homes and Gardens


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 10 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 29 mg cholesterol; 176 mg sodium. 43 mg potassium; 23 g carbohydrates; 1 g fiber; 16 g sugar; 2 g protein; 0 g trans fatty acid; 194 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;


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