Buttercrunch Toffee Bars

9 T butter

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

¼ teaspoon salt

½ cup light brown sugar

⅓ cup white sugar

1 large egg

1 teaspoon vanilla extract

1 cup toffee bits, divided

1 pinch flaky sea salt

Melt butter on low/medium heat in a skillet. Once butter is melted and begins to crackle, start stirring; cook and stir until butter has a nutty aroma and begins to turn light brown or amber in color. Remove from heat and transfer browned butter into a large, heatproof bowl; set aside to cool until just warm to the touch.

Whisk flour, baking soda, and salt together in a bowl; set aside.

Whisk light brown and white sugar into browned butter until smooth, then whisk in egg and vanilla. 

Add flour mixture to butter mixture in increments, and fold together until a shaggy dough forms. Fold in 3/4 cup toffee bits until evenly dispersed.

Line an 8x8-inch baking pan with parchment. Spread dough evenly into the pan, cover with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Preheat the oven to 350⁰. Sprinkle dough evenly with remaining toffee bits, and press them lightly into the dough.

Bake bars in the preheated oven until edges begin to turn golden brown and the middle looks set, 12 to 15 minutes.

Remove from the oven and sprinkle with flaky salt. Cool for 30 minutes before serving.