Melt 1 tablespoon of unsalted butter in a skillet over medium heat. Add chopped pecans and cook for about 5 minutes, stirring frequently, until browned.

Preheat your oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper and spray with non-stick spray.

In a medium saucepan, melt 1 stick of unsalted butter, let cool, then whisk in 1 cup of light brown sugar. Mix in 1 large egg and fold in 1 cup of flour, baking powder, and cinnamon. Add buttered pecans, toffee bits, and white chocolate chips.

Pour the batter into the prepared baking pan and bake for 25-30 minutes until edges are firm and center is slightly wobbly. Keep an eye on them.

Cool in the pan for at least 20 minutes, then lift out with parchment paper, transfer to a cutting board, and slice into squares.