Caramel Frosted Chocolate Chip Butterscotch Bars: Rich butterscotch batter laden with chocolate chips is baked then iced with a thick layer of caramel buttercream frosting!
Caramel Frosted Chocolate Chip Butterscotch Bars
When the hubby mentioned he needed to pick up a relish tray from the grocery store for the picnic we were to attend, I gave him one of my wifely looks.
What the heck!? Does he not remember that I’m a food blogger? I immediately replied that they’d probably prefer a homemade dessert more than one of those ubiquitous veggie platters.
I pulled a recipe for these Caramel Frosted Chocolate Chip Butterscotch Bars from a stack of my must try recipes and went to work.
These Were Winners!
Besides the picnic crowd, I tested these puppies out on my family and gal pals from knitting (No, I don’t knit, just gab. I made one scarf and that was enough to show me my talent didn’t come close to my fashion standards!). I knew I had undercooked the frosting, so it was a little grainy (I’m certain you’ll do better!), but they still got rave reviews.
Even my pickiest child, Katie, made sure I reserved a stash for her before we headed to the picnic. And, as I predicted, these flew off the table full of plastic-wrapped trays of carrots and celery and bags of chips. I think you’ll find they disappear quickly at your house, too!
- 1 cup (2 sticks) butter, at room temperature
- 3 cups firmly brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 cups chocolate chips or chunks
- 1 cup butter
- 2 cups firmly packed golden brown sugar.
- 4 cups powdered sugar
- 1/3 cup half-and-half
- 1 tablespoon vanilla
- Preheat the oven to 350º. Line a half-sheet pan (13x18 inches) with non-stick foil or grease regular foil with butter or cooking spray.
- Using an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until fluffy, about 2 minutes. Add the eggs and vanilla and continue beating for another minute.
- In a bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the batter mixture on low speed until incorporated. Stir in the chocolate chips. Pour into the prepared pan, smoothing the top. Bake until the bars are set and slightly puffed, about 25 to 30 minutes. Cool completely before icing.
- When brownies are cool, spread icing evenly over the top. Let them sit for about 30 minutes to allow the icing to firm up before cutting into squares. Makes 30.
- Icing: In a saucepan set over medium heat, melt 1 cup butter with 2 cups firmly packed golden brown sugar. Once the mixture is lightly bubbling, decrease the heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
- Using an electric mixer fitted with a paddle attachment, beat 4 cups powdered sugar, 1/3 cup half-and-half and 1 tablespoon vanilla on medium speed until creamy, about 1 minute. Add the melted butter mixture and beat until combined.
Recipe adapted from Pastry Queen Parties
If you don't own a half-sheet pan, you can bake the brownies in a 9 x 13-inch pan. Adjust the baking time and watch them carefully. You may have too much icing.
Serving Size:1 bar
Amount Per Serving: Calories: 344Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 189mgCarbohydrates: 62gFiber: 1gSugar: 50gProtein: 3g
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.
Tip #40: Know your serving size. Did you know a serving size of meat is approximately the size of a deck of cards? So the 16-ounce T-bone my son likes to order when we take him out to dinner may not be ideal…but he has that 21-year-old metabolism. No fair.