So far here I’ve posted lots of healthy side dishes and main courses. Even my desserts have been full of fruit! And there will be more of that to come. However, today it’s time for something a little different. This is the other side of ‘A Little Bit Of Bacon’ when it’s time for a sweet treat and not a vegetable or fruit in sight. Instead, I have yummy, gooey, easy butterscotch bars for you. And, if that wasn’t enough, I’ve filled them with chocolate chips too.
Sold yet? Go look at that picture up there again and follow me under the cut.
Enter disclaimer text
The base of this recipe comes from the Cookie Companion by King Arthur Flour. Any time I’m looking for some cookie inspiration to bounce off of and give it a twist (or even to make the recipe as is – some recipes are already exactly what I am looking for), I open up this cookbook.
I have their Baker’s Companion too and I consider them both to be great resources. Full of great recipes, tips, and info.
As for this particular recipe, these butterscotch bars don’t get easier. Really, they don’t!
There is no mixer required. Nothing fussy at all. Just a bowl and a spoon. (Okay, and a few measuring type things.) It takes about five minutes to combine everything in the bowl and then you’re ready to spread it out in the pan and put it in the oven.
While you can, and I frequently do, cut the bars right in the pan, sometimes it’s nice to be able to pull the whole thing out. Take a length of parchment paper, trim it to the size of the pan with a few inches hanging over either side, and press it into the greased pan (so it sticks to the bottom), and then grease the parchment paper.
When the bars are done, let them cool until just warm, slip a butter knife down each of the short sides and pull it all out onto the cutting board. Boom! You’ll have the whole tray of bars right there where you can cut them neatly. Your choice whether you cut the edges off (cook’s treat 🙂 ) or go country style and keep them on.
Once they are cut, I like to set them out on a rack to finish cooling. Or at least I like to put the ones we haven’t eaten yet on a rack.
Oddly enough a few always end up disappearing as soon as I get them cut up. I have no idea what happens to them. None at all. But the rest have to wait until dessert.
Just look at all those gooey chocolate chips! Yum!
Is it dessert time yet? 🙂
– Happy Eating, Annemarie
Need some other chocolatey ideas? How about:
- 1 stick (4 oz 8 tbsp) unsalted butter
- 1 1/2 c (12 oz) light brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking powder
- 1 1/2 c (6 1/2 oz) all purpose flour
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
Preheat oven to 350F. Grease a 9x13 pan. If desired, cut a length of parchment paper to size - so that it fits the length of the pan and overhangs the sides by at least a few inches - and then grease the parchment.
Melt the butter, either in a saucepan set on medium low or in a bowl in the microwave. If using the microwave, use a medium sized mixing bowl which will be large enough for all the ingredients and have one less thing to clean.
Now, either add the brown sugar to the microwaved butter in the bowl or pull out your medium sized mixing bowl and whisk the butter and brown sugar together until smooth.
One at a time, add the eggs, the vanilla, the salt, and the baking power and, using a large spoon, mix each one in until well combined.
Add the flour and mix in until almost combined. Then pour in the butterscotch and chocolate chips and mix until no white streaks are flour are left. This should take only a few swift strokes of the spoon.
Scrape batter out of the bowl and into the prepared pan. Spread it out evenly to the edges. Bake the bars for 20-25 minutes being careful not to overcook them. When they are ready to come out the top will be set and shiny and the edges will be brown and beginning to pull away from the side of the pan. A little underbaked in this case is better than dried out and overbaked.
Let the bars cool until just warm and then - if you used the parchment - run knife along the short edges of the pan, pull them out carefully, and transfer them to a cutting board. Cut into 24 bars and let cool completely if you can resist eating them while they are all warm and melty.
This recipe is inspired by Vintage Butterscotch Bars in the King Arthur Flour Cookie Companion book.