Butterscotch Bars
Butterscotch bars are a rich, chewy bar cookie full of butterscotch flavor thanks to butterscotch baking chips with crunchy, toasted walnuts.
Yield: 16 bars
Equipment
- 9" x 9" baking pan
- mixing bowls of various sizes
- double boiler or microwave safe mixing bowl
Materials
- 1/2 cup walnuts
- 6 oz. Butterscotch baking chips
- 1/4 cup unsalted butter
- 1 cup light brown sugar packed
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- additional butterscotch baking chips, melted for topping
Instructions
- Spread 1/2 cup walnuts on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool completely, then roughly chop. Cool and store if not using right away.
- In the top of a double boiler or in a microwave safe bowl using 50% power, melt the 6 oz. Butterscotch baking chips and 1/4 cup unsalted butter; stir until smooth.
- Add the 1 cup light brown sugar to the butterscotch mixture, followed by the 2 large eggs and the 1/2 teaspoon vanilla extract. Sift or whisk the 1 cup all-purpose flour, 1 teaspoon baking powder and 3/4 teaspoon salt. Add into the wet ingredients; fold in the walnuts.
- Spread batter into a greased 9”x9” square baking pan* and bake at 350℉ for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow bars to cool completely; drizzle or spread with additional butterscotch baking chips, melted. Cut into squares.
Notes
Tips:
- Can substitute an 8”x8” baking pan; bars will be thicker. Increase baking time by 3-4 minutes.
- Store bars in an airtight container for up to three days
- Freeze any baked bars for up to 3 months; thaw overnight in the refrigerator