Chocolate Chip Butterscotch Bars - These one bowl bars have all the comfort of an old-fashioned butterscotch bar and the added pleasure of gooey chocolate chips in every bite. | justalittlebitofbacon.com
Print

Chocolate Chip Butterscotch Bars

These one bowl bars have all the comfort of an old-fashioned butterscotch bar and the added pleasure of gooey chocolate chips in every bite.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24 bars
Calories 170kcal
Author Just a Little Bit of Bacon

Ingredients

  • 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 (7 1/2 oz) all purpose flour
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips

Instructions

  • 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.

Notes

This recipe is inspired by Vintage Butterscotch Bars in the King Arthur Flour Cookie Companion book.

Nutrition

Calories: 170kcal