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Chocolate Chip Butterscotch Bars
Who doesn’t enjoy a sweet treat, at least every once in a while? I am a huge dessert lover. My family loves desserts. Our family is big on desserts. I think you get the picture now. Anyway, sometimes you have a craving for something sweet, but don’t have anything already in the house. Well, this recipe is perfect for times like those. This recipe takes only 5 minutes to prepare and 20-25 minutes to bake. If you need to throw something together for a last minute party, barbecue, or get together, this recipe is the dessert for you. The recipe calls for semi-sweet chocolate chips, but I prefer using dark chocolate chips. The chocolate is a bit more bitter and less sweet, but it balances out the sweetness from the butterscotch chips. I would also recommend using parchment paper to line the pan, because once the bars are baked and cooled, it is so much easier to pick up the parchment paper from the pan and transfer the entire thing to a cutting board. Once you make these bars you will never go back to baking plain brownies again. So go ahead, give them a try. Now, let’s bake!
Storage: These bars can be stored in the refrigerator in an airtight container for up to 5 days. They freeze well in a freezer bag or an airtight freezer container. Then you can easily pull them out and thaw when ready to serve. They will need to thaw for about 1 1/2 – 2 hours.
Reheating: Place them on a microwave safe plate and microwave them for about 30-40 seconds.
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serving: 24 bars
Ingredients:
Instructions:
1. Preheat the oven to 350F. Grease a 9x13 pan or use parchment paper (cut a length of parchment paper to size - so that it fits the length of the pan and overhangs the sides by a few inches - and then grease the parchment paper).
2. Melt the butter, either in a saucepan set on medium low or in a bowl in the microwave.
3. Add the brown sugar and whisk the butter and brown sugar together until smooth.
4. One at a time, add the eggs, the vanilla, the salt, and the baking powder. Mix each one in until well combined.
5. Add the flour and mix in until combined. Then add in the butterscotch and chocolate chips and mix until no white streaks of flour are left.
6. Scrape the batter out of the bowl and into the prepared pan. Spread it out evenly to the edges. It is best to use a flat spatula to level out the batter evenly on the baking pan.
7. Bake the bars for 20-25 minutes being careful not to overcook them. When they are ready the top will be set and shiny and the edges will be brown and beginning to pull away from the side of the pan.
8. Let the bars cool until just warm and then - if you used the parchment paper - run a knife along the short edges of the pan, pull them out carefully, and transfer them to a cutting board.
9. Cut into 24 bars and let cool completely. I can never wait until they are cooled completely and always have to sample a warm one. Delicious!
Who doesn’t enjoy a sweet treat, at least every once in a while? I am a huge dessert lover. My family loves desserts. Our family is big on desserts. I think you get the picture now. Anyway, sometimes you have a craving for something sweet, but don’t have anything already in the house. Well, this recipe is perfect for times like those. This recipe takes only 5 minutes to prepare and 20-25 minutes to bake. If you need to throw something together for a last minute party, barbecue, or get together, this recipe is the dessert for you. The recipe calls for semi-sweet chocolate chips, but I prefer using dark chocolate chips. The chocolate is a bit more bitter and less sweet, but it balances out the sweetness from the butterscotch chips. I would also recommend using parchment paper to line the pan, because once the bars are baked and cooled, it is so much easier to pick up the parchment paper from the pan and transfer the entire thing to a cutting board. Once you make these bars you will never go back to baking plain brownies again. So go ahead, give them a try. Now, let’s bake!
Storage: These bars can be stored in the refrigerator in an airtight container for up to 5 days. They freeze well in a freezer bag or an airtight freezer container. Then you can easily pull them out and thaw when ready to serve. They will need to thaw for about 1 1/2 – 2 hours.
Reheating: Place them on a microwave safe plate and microwave them for about 30-40 seconds.
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serving: 24 bars
Ingredients:
- 1 stick (8 tbsp) unsalted butter, melted
- 1 1/2 cups light brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking powder
- 1 1/2 cups all-purpose flour
- 1 cup dark chocolate chips (can also use semisweet or milk chocolate)
- 1 cup butterscotch chips
- 9x13 inch baking pan
- parchment paper (optional)
- nuts
- mini marshmellows
- white chocolate chips
Instructions:
1. Preheat the oven to 350F. Grease a 9x13 pan or use parchment paper (cut a length of parchment paper to size - so that it fits the length of the pan and overhangs the sides by a few inches - and then grease the parchment paper).
2. Melt the butter, either in a saucepan set on medium low or in a bowl in the microwave.
3. Add the brown sugar and whisk the butter and brown sugar together until smooth.
4. One at a time, add the eggs, the vanilla, the salt, and the baking powder. Mix each one in until well combined.
5. Add the flour and mix in until combined. Then add in the butterscotch and chocolate chips and mix until no white streaks of flour are left.
6. Scrape the batter out of the bowl and into the prepared pan. Spread it out evenly to the edges. It is best to use a flat spatula to level out the batter evenly on the baking pan.
7. Bake the bars for 20-25 minutes being careful not to overcook them. When they are ready the top will be set and shiny and the edges will be brown and beginning to pull away from the side of the pan.
8. Let the bars cool until just warm and then - if you used the parchment paper - run a knife along the short edges of the pan, pull them out carefully, and transfer them to a cutting board.
9. Cut into 24 bars and let cool completely. I can never wait until they are cooled completely and always have to sample a warm one. Delicious!