Photo by The Dallas Morning News
These bars are so easy to make and make a wonderful cookie for giving; they are always well-received and are good keepers.
They have a wonderful buttery and chewy texture with a nut-crunchy top. I often substitute the butterscotch chips with chocolate ones for a different taste sensation!
It's always fun to make this recipe with different flavors and toppings!
COOKIE RECIPE HELP
INGREDIENTS
2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/2 teaspoon salt
1 cup (2 stick or 16 tablespoons) plus 2 tablespoons unsalted butter, softened (about 65 degrees F), divided
1 cup dark or light brown sugar, packed
1 large egg yolk
2 teaspoons vanilla extract
1 tablespoon orange peel, optional
3/4 cup butterscotch chips; can use chocolate chips
1/2 cup light corn syrup
1 tablespoon water
1 1/2 cups chopped and toasted walnuts or almond slice or toasted coconut; can use unsalted or salted mixed nuts
INSTRUCTIONS
Make the bar base:
1. Position and oven shelf in the middle of the oven and heat the oven to 350 degrees F.
2. In a medium bowl, combine the flour and salt. Set aside.
3. In a medium size bowl, with a fork, combine 1 cup softened butter, brown sugar, egg yolk and vanilla and orange peel, if using.
4. Fold in flour mixture with a large rubber spatula until well-combined.
5. Press in the bottom of an ungreased 9- x 13-inch pan.
6. Bake until lightly browned on top, about 25 minutes.
7. Cool in the pan on a wire cake rack.
Make the nut topping:
1. Mix butterscotch chips, corn syrup, 2 tablespoons butter and water in a medium-size saucepan.
2. Cook over medium-low heat until melted. Cool until tepid (about 100 degrees F) or until you can comfortably place your fingertip in the mixture
without burning.
3. Spread butterscotch mixture over cooled cookie base.
4. Immediately sprinkle coarsely chopped walnuts on top of butterscotch mixture, pressing gently into butterscotch topping.
5. Cover with plastic wrap and chill until firm, about 1 hour.
SERVE
Cut into evenly sized-bars.
STORAGE
At room temperature for about 3 to 5 days. Bars freeze nicely for a month or more.
Original recipe published in The Dallas Morning News on December 6, 2006
