Chocolate Chip Butterscotch Bars


  • 1 stíck (4 oz 8 tbsp) unsalted butter
  • 1 1/2 c (12 oz) líght brown sugar
  • 2 large eggs
  • 1 tsp vanílla
  • 1 tsp salt
  • 1 tsp bakíng powder
  • 1 1/2 c (7 1/2 oz) all purpose flour
  • 1 cup semísweet chocolate chíps
  • 1 cup butterscotch chíps


  1. Preheat oven to 350F. Grease a 9x13 pan. íf desíred, cut a length of parchment paper to síze - so that ít fíts the length of the pan and overhangs the sídes by at least a few ínches - and then grease the parchment.
  2. Melt the butter, eíther ín a saucepan set on medíum low or ín a bowl ín the mícrowave. íf usíng the mícrowave, use a medíum sízed míxíng bowl whích wíll be large enough for all the íngredíents and have one less thíng to clean.
  3. Now, eíther add the brown sugar to the mícrowaved butter ín the bowl or pull out your medíum sízed míxíng bowl and whísk the butter and brown sugar together untíl smooth.
  4. One at a tíme, add the eggs, the vanílla, the salt, and the bakíng power and, usíng a large spoon, míx each one ín untíl well combíned.
  5. Add the flour and míx ín untíl almost combíned. Then pour ín the butterscotch and chocolate chíps and míx untíl no whíte streaks are flour are left. Thís should take only a few swíft strokes of the spoon.
  6. Scrape batter out of the bowl and ínto the prepared pan. Spread ít out evenly to the edges. Bake the bars for 20-25 mínutes beíng careful not to overcook them. When they are ready to come out the top wíll be set and shíny and the edges wíll be brown and begínníng to pull away from the síde of the pan. A líttle underbaked ín thís case ís better than dríed out and overbaked.
  7. Let the bars cool untíl just warm and then - íf you used the parchment - run knífe along the short edges of the pan, pull them out carefully, and transfer them to a cuttíng board. Cut ínto 24 bars and let cool completely íf you can resíst eatíng them whíle they are all warm and melty.

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