gooey butterscotch bars
gooey butterscotch bars
Total cook time: 45 minutes
Ingredients
Butterscotch chips: 1/2 cup (95g)
White chocolate chips: 1/2 cup (90g)
Unsalted butter (Cut into chunks): 1/2 cup (1 stick, 112g)
Vanilla extract: 2 teaspoons
Flour: 1 cup (130g)
Kosher salt: 1/2 teaspoon (2g)
Shredded coconut (Sweetened): 1/2 cup
Semisweet chocolate chips: 1/2 cup (87g)
Brown sugar (Dark): 2/3 cup (133g)
Eggs (Large): 2 (100g)
A Few Notes:
I couldn’t decide what to call these, but they’re basically a blend of a blondie and a cookie cake, studded with coconut and chocolate chips.
Yes, it’s worth buying three kinds of chips!
*Special equipment: 8x8 square cake pan, parchment paper
The How To:
Preheat the oven to 350 degrees F and line the bottom and two sides of an 8x8 square baking pan with a long strip of parchment paper. Butter the parchment paper and exposed sides.
Add the butterscotch chips, white chocolate chips, and butter chunks to a medium heat proof bowl. Microwave in 30 second increments until melted, stirring between each increment. Stir in the vanilla extract. Set aside to cool slightly (it will look clumpy and separate a bit, that’s OK!)
In a medium mixing bowl, stir together the flour, kosher salt, shredded coconut, and chocolate chips with a fork.
In a large mixing bowl, whisk together the brown sugar and eggs for a minute or two, until the mixture is thick and coffee-with-cream colored. Whisk in the white chocolate/butterscotch mixture until smooth. Fold in the flour mixture with a rubber spatula (the batter will be very thick - you might have to use a bit of muscle).
Pour the batter into your prepared pan. Make sure to spread it out all the way to the edges of the pan in an even layer. Bake at 350 degrees F for 30-32 minutes, until set and a toothpick comes out mostly clean. Let cool completely in the pan (yes, really), then lift out using the parchment paper and cut into bite-sized squares.
Keeps for a week sealed in an airtight container.
