The sweet and salty combo in these saltine toffee cookie bars makes a great dessert bar. The texture is wonderful, too—crispy and crunchy around the edges and top, but chewy on the inside. Plus, you get that melty chocolate hit.
cooking spray
1 1/4 cups white sugar
1 cup unsalted butter, softened
2/3 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1 3/4 cups miniature semisweet chocolate chips, divided
1 1/4 cups miniature saltine crackers, slightly crushed and divided
3/4 cup toffee bits, divided, such as Heath® Bits of Brickle
flaky sea salt
Preheat the oven to 350 degrees F (180 degrees C). Line the bottom and sides of a 9x13-inch baking pan with aluminum foil, leaving a 2-inch overhang on all sides; lightly coat with cooking spray.
Beat white sugar, butter, and brown sugar together in a bowl with an electric mixer on medium speed until light and fluffy, scraping down sides as needed, about 3 minutes. Add eggs, 1 at a time, beating on low speed after each addition just until incorporated. Beat in vanilla extract.
Whisk flour, baking powder, salt, and baking soda together in a small bowl until combined; gradually beat into butter mixture on medium-low speed, until almost fully incorporated, scraping down sides as needed, about 2 minutes. Stir in 1 1/2 cups chocolate chips, 1 cup saltines, and 1/2 cup toffee bits.
Transfer dough to the prepared pan. Spread into an even layer, pressing firmly into bottom of pan; sprinkle with remaining 1/4 cup each chocolate chips, saltines, and toffee bits.
Bake in the preheated oven, rotating pan from front to back halfway through, until golden brown and set, 30 to 35 minutes. Let cool completely in pan on a wire rack, about 1 hour. Using foil overhang as handles, lift cookie out of pan onto a cutting board. Cut into 12 bars; sprinkle with flaky sea salt before serving.
