Simply the BEST Butterscotch Bar Recipes

We love Brownies, right? I can eat it over and over and over again. However, sometimes its good to try something new, something that I love but don’t usually make like Butterscotch or Blondie as some call it. Butterscotch is in the same family as Brownies, treat them more like a white brownie, there’s no chocolate added except if you decide to add some chocolate chips. But the main batter itself less the toppings is a caramel like flavor and color. Just like brownie, Butterscotch Bars are easy to make and it only requires 3 main ingredients namely butter, brown sugar and flour. The recipe uses a lot of brown sugar and butter as compared to regular Brownie. The brown sugar is where the caramel flavor and the gooey texture comes from, and the butter of course gave the creamy taste to the Butterscotch.

Ingredients:

• 1/2 cup chopped pecan
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 large egg – room temperature
• 3/4 cup packed light brown sugar
• 1 tsp pure vanilla extract
• 1/4 cup of good quality white chocolate, coarsely chopped or white chocolate chips

Instructions:

1. Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch square baking pan.
2. Toast Pecans: Place the pecans on a baking sheet and bake at 350F for 8 – 10 minutes or until brown and fragrant. Remove from oven, let cool, then chop coarsely. You can also use a toaster to do this.
3. Melt  Butter: Meanwhile, in a small saucepan, melt the butter in a very low heat. Remove from heat and let cool to room temperature. Set aside.
4. Dry Ingredients: In a bowl, whisk together the flour, salt, and baking soda.
5. Cream Egg & Sugar (Wet Ingredients) : In the bowl of your electric mixer (or with a hand mixer), beat the egg and brown sugar until light and smooth (2-3 minutes). Beat in the vanilla extract and then the melted butter.
6. Wet + Dry Ingredients: Scrape down the sides of the bowl then, on low-speed, beat in the dry ingredients mixture until incorporated. Do not over mix.  Manually fold in the chopped pecans and chopped white chocolate.
7. Pour and Bake: Pour the batter into the prepared pan, smooth the top, and bake for about 25 – 30 minutes, or until the top and edges of the brownies are dry, golden brown, and a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and place on a wire rack. Cool completely before cutting into squares.
8. Storage: Store, covered, for two to three days. Can freeze for longer storage, thaw in the refrigerator overnight and re-heat in the oven at 300F for 10 minutes.

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