Instructions

• Preheat your oven to 325°F (160°C) and line an 8×8-inch or 9×9-inch square baking pan with parchment paper.
• Melt the unsalted butter in a light-colored saucepan over medium heat until it turns golden and then amber.
• Cool the butter for about 10-15 minutes after it reaches a beautiful amber color.
• Whisk together the all-purpose flour, powdered sugar, and salt in a medium bowl.
• Combine the cooled brown butter with the vanilla extract, then pour it into the bowl with the dry ingredients.
• Fold in the toffee bits gently until they are evenly distributed.
• Transfer the dough into the prepared baking pan, pressing it firmly and evenly.
• Prick the surface of the dough with a fork to help steam escape during baking.
• Bake for 30-35 minutes, or until the edges are lightly golden and the center appears set.
• Cool the shortbread completely in the pan on a wire rack before cutting it into desired shapes.