Heat oven to 350°F. Line a 9x9 pan with foil and spray with cooking spray. Alternately, you can use parchment paper that’s been sprayed with nonstick cooking spray or greased with butter or shortening.

Place butter and white chocolate chips in a medium saucepan over low heat. Melt the two together, stirring almost constantly, just until melted. The mixture may appear curdled or be the consistency of Cream of Wheat. Remove from heat and cool while mixing other ingredients.

Stir together flour, sugar, extract, salt, and eggs in a large bowl. Add white chocolate mixture and stir until smooth. Pour batter into prepared pan.

Bake for 20 minutes, then remove pan from oven and sprinkle toffee bits evenly over the top. Return to oven and bake another 8-12 minutes until the edges are golden brown. A toothpick in the center will still come out with batter on the toothpick, but it will be cleaner along the edges. Be careful not to over bake; it will brown more on the sides and bottom than on the top.

Cool completely before slicing into bars. They will firm up as they set. If they seem to not firm up, chill them before slicing.