Get ready to experience a mouthwatering sensation that will make your taste buds dance with pure joy! These Toffee Butter Krunch Cookie Bars are not just another dessert – they're a transformative culinary experience that combines the rich, buttery goodness of classic cookies with the irresistible crunch of toffee bits. Whether you're a seasoned baker or a sweet-tooth novice, this recipe promises to deliver a show-stopping treat that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toffee bits
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the toffee bits gently, distributing them evenly throughout the dough.
- Transfer the dough to the prepared baking pan, spreading it evenly with a spatula and creating a smooth, level surface.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack, approximately 1 hour.
- Using the overhanging parchment paper, lift the bars out of the pan and cut into 12 equal rectangles.
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Butter Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy texture when creaming with sugars.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough, dense bars instead of tender, soft ones.
- Use Parchment Paper: The hanging parchment paper trick makes removing and cutting the bars a breeze, ensuring clean, perfect edges.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are perfect – this means your bars will be soft and chewy, not dry.
- Cooling is Key: Allow the bars to cool completely before cutting. This helps them set and makes for cleaner, more attractive slices.
- Storage Hack: These bars freeze beautifully. Layer between parchment paper in an airtight container for up to 3 months for a make-ahead dessert option.
Nutrition Facts
Calories: 317kcal
Carbohydrates: 56g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
