I’ve sort of been on a browned butter kick lately. It’s just so darn good! I’m convinced that pretty much anything that is ‘good’ with butter in it would be absolutely fantabulous with browned butter in it…and I’m on a mission to find out!
I’ve made these bars a few times, but always just melted the butter and proceeded with the recipe. This time I decided to let the butter brown before adding the other ingredients. I can’t even begin to tell you how much better these are with the browned butter. I’ll never go back to plain ol’ melted butter! Oh, and by the way, this recipe is not at all healthy. As a matter of fact, it’s down right dangerous. Four sticks of butter go in here. Four. Sticks. Seriously.
Browned Butter Toffee Bars
- 4 sticks butter
- 2 cups graham cracker crumbs
- 1 cup brown sugar
- 2 (14 oz) cans sweetened condensed milk (did I mention this wasn’t healthy??)
- 4 tbsp corn syrup
- 2 tsp vanilla
- 12 oz semisweet chocolate chips
Preheat oven to 350 degrees. Line a 9×13 pan with foil; spray foil with cooking spray. Set aside. Place graham cracker crumbs in a medium bowl and set aside.
Melt butter in large saucepan over medium-low heat until it turns amber brown in color. DO NOT LET IT BURN! Pour one cup of browned butter into graham cracker crumbs. Stir to combine and press into prepared pan. Bake for 10 minutes. Let cool while making toffee layer.
In pan with remaining browned butter, place brown sugar, sweetened condensed milk and corn syrup. Bring mixture to a boil and boil for 5 minutes, stirring constantly. Remove from heat and stir in vanilla. Pour toffee mixture over crust. Let set until cooled and firm.
Melt chocolate and spread over cooled toffee layer. Let set until chocolate is firm (you can pop the pan in the fridge to speed up this process). Cut into squares and serve.