Brown Butter Malted Toffee Cookie Bars

Disclaimer: This is not my recipe all the credit goes to Handle the Heat cookbook you can buy it: here

I just bought Tessa’s cookbook, from Handle the Heat, The Ultimate Cookie Handbook. These Brown Butter Malted Toffee Cookie Bars definitely caught my eye. My all-time favorite type of candy is Toffee, so naturally I picked these ones to make first. The added chocolate chunks and brown butter turn this recipe up to be drop dead amazing!


Makes: 6 bars

Disclaimer: This is not my recipe all the credit goes to Handle the Heat cookbook you can buy it: here


  • 1 ½ sticks (170 g) unsalted butter, melted
  • 1 cup (200 g) packed dark brown sugar
  • 2 tsp vanilla extract
  • 1 large egg plus 1 egg yolk, at room temperature
  • ¾ cup (95 g) all-purpose flour
  • ¾ cup (95 g) bread flour
  • ¾ cup (84 g) malted milk powder
  • ¾ tsp fine sea salt
  • ¾ tsp baking powder
  • 4 oz (113 g) semisweet baking chocolate, chopped into chunks
  • ¾ cup (120 g) chocolate toffee bits
  • Flaked sea salt, for topping


  1. Preheat the oven to 350°F. line an 8-inch square metal making pan with parchment or foil, leaving an overhang on all sides. Spray with nonstick cooking spray.
  2. Melt the butter in a small saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally. It should become foamy and crack and pop audibly. When the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, 2 to 3mintues after the popping stops, remove from heat. Stir the brown sugar into the hot butter. Let cool.
  3. Add in the vanilla eggs, and egg yolk and stir until well combined. Gradually add in the flours, malted milk powder, salt and baking powder and stir until just combined. Fold in the chocolate chunks and toffee bits, reserving some for sprinkling on top

Press the dough evenly into the prepared pan. Sprinkle with the reserved chunks and bits, pressing down lightly with a spatula. Bake for 25 minutes, or until golden brown but not overcooked. Sprinkle with flaked salt. Cool completely before cutting into squares and serving. Bars can be stores in an airtight container at room temperature for up to 3 days.

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