In a skillet over medium heat, melt 1 tablespoon of unsalted butter. Add ½ cup of chopped pecans and toast them for about 5 minutes, stirring frequently until they’re lightly browned and fragrant.

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly spray it with non-stick cooking spray.

Melt 4 ounces of unsalted butter. In a mixing bowl, combine the melted butter with 1 cup of packed light brown sugar, stirring until smooth. Add 1 large egg and beat until fully incorporated.

In another bowl, whisk together 1 cup of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of cinnamon. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.

Fold in the cooled pecans, ½ cup of toffee bits, and ¾ cup of white chocolate chips into the batter, ensuring even distribution.

Pour the batter into the prepared baking pan and bake for about 25-30 minutes until the edges feel firm but the center is slightly wobbly.

Remove from the oven and let cool in the pan for at least 20 minutes before lifting out and slicing into squares.