Chocolate Chip Topped Butterscotch Bars: A perfect treat for when you need a quick dessert. These buttery bars with caramel undertones are loved by butterscotch fans!
Chocolate Chip Topped Butterscotch Bars
We spent most of the day on I-74 driving from western Illinois back home to Indiana. It was Labor Day and we invited our oldest to join us for a simple cookout.
But I also needed a simple dessert. I whipped up these Chocolate Chip Topped Butterscotch Bars in a matter of minutes, the only waiting involved the cooling time.
Butter + Dark Brown Sugar
The ol’ hubster saw “butterscotch” in the recipe I printed off (I tweaked an earlier blog post by adding chocolate chips). I assured him there were no actual butterscotch chips or extract in these blondies. Butter and dark brown sugar provided the “butterscotch” flavor.
This is where using quality ingredients is extremely important. Margarine just won’t do. And a quality butter, like Kerrygold*, will definitely raise the bar. He had a small bar but zeroed in on the leftover non-butterscotch option that contained chopped Oreos (yeah, that always trumps any caramelly dessert in his mind). These were definitely more of my kind of treat than his.
I first sampled these butterscotch bars at my dear friend and fellow blogger’s house nearly 4 years ago. Kate, of Kate’s Kitchen, was a huge influence on yours truly when my blog was very green. Her husband played bridge with one of my girlfriends, so we met through that connection…and found we had numerous friends in common. That along with our love of terrific food made us fast friends. Kate served these bars at one of her incomparable dinner parties…and I just had to request the recipe. This time around, I topped these buttery babies with some mini chocolate chips, but they’re just as exceptional sans chocolate.
- 1/4 cup (1/2 stick ) butter, melted (I always use a premium brand like Kerrygold)
- 1 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla.
- 3/4 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup mini chocolate chips
- Preheat oven to 350º. Line 8 x 8 inch baking pan with non-stick foil or regular foil sprayed with cooking spray. Or grease pan well with butter.
- Pour melted butter into mixing bowl. Stir in brown sugar, then egg and vanilla. Mix in cake flour, salt and baking powder and stir till combined. Spread into prepared pan. Sprinkle with mini-chocolate chips
- Bake 20-25 minutes. Cool and cut into bars.
May double recipe and bake in a 9 x 13 pan.
Yield: 16 bars
Total time: 2 hours with cooling time
Amount Per Serving: Calories: 0 Total Fat: 0g
*When you’re baking with a boat load of butter, like I do, it’s important to select a top-notch product. As I’ve mentioned before, I’m a huge fan of Kerrygold butter. Made from the milk of grassfed dairy cows in Ireland, the quality is unsurpassed. You’ll love the taste of your baked goods when using Kerrygold.