INGREDIENTS
1 stick Butter, unsalted
1 cup Brown Sugar
2 eggs
1 tsp Vanilla Extract
1/2 cup Toffee Bits (I used Heath Bar bits)
1/2 cup Cashews, rough chopped
1 2/3 cup Flour
1 tsp Baking Powder
1/2 tsp Salt

METHOD
Preheat oven to 350 degrees.
Butter an 8″ x 8″ baking pan and set aside.
In the bowl of your electric mixer add the butter and brown sugar.
Mix for ab out 3 minutes on medium speed, until light and fluffy.
Continue to mix as you add in the eggs and vanilla.
Stop mixer and add in the flour, baking powder and salt.
Turn speed onto low and mix until combined, you may need to scrap the sides.
Add in the toffee bits and cashews.
Spread batter into prepared pan.
Bake for 35 to 40 minutes, or when toothpick inserted into the center comes out with just a few crumbs.
Let cool in pan for 2o minutes.
I cut them right in the pan and then they were easy to remove with a small spatula.
They store for a few days in an airtight container at room temperature, and for 2 weeks in the fridge.
Enjoy!