Oh my goodness! The combinations of sweet, salty, chewy and nutty make these bar cookies just amazing! This is the kind of cookie that is dangerous for me to have in the house because I can’t keep my hand out of the cookie jar! I love all the components and the butterscotch chips brings them all together. You can use mixed salted nuts which I did, or just peanuts or cashews. It’s all good. Now, I am not a huge fan of chocolate but Sparky is, so of course he had to comment that these would be perfect if I drizzled melted chocolate over the top! I happen to think they are perfect without chocolate but I’ll let you be the judge.
Here’s what we’ll need.
Nutty Butterscotch Bars
Move over salted caramel and make room for the best salted butterscotch bars in town! The base layer of butter, flour, brown sugar and salt just melts in your mouth. Top it with a jar of roughly chopped nuts for crunchy goodness then end with a creamy butterscotch topping. Baked to perfection these bar cookies hold up well and are great to add to a lunch box or take a few on your next road trip. Fabulous with a glass of cold milk or a hot cup of coffee! Let them cool for about 30 minutes after taking them out of the oven. The topping needs to set before cutting them into bars, but do cut them while still a tad warm. Pre heat oven to 350 degrees. Lightly grease a 9x13 inch baking pan
- 1-1/2 cups Flour
- 3/4 cup packed Brown Sugar
- 1/2 cup butter
- 1/2 tsp salt
- 12 oz can mixed salted nuts rough chopped
- 12 oz package butterscotch chips
- 1/2 cup Light Corn Syrup
- 2 Tbsp butter
- 1 tsp vanilla extract
- Combine the flour, butter, brown sugar and salt in a medium size bowl
- Using a pastry cutter, blend until you have fine crumbs
- Grease a 9x13 inch baking pan. Pat the crumb mixture evenly over the bottom of the pan. Bake at 350 degrees for 10 minutes.
- Remove from oven and sprinkle the chopped nuts evenly over the crust.
- In a medium saucepan, combine the butterscotch chips, corn syrup, butter and vanilla extract. Melt together over low heat, stirring until well combined.
- The butter should be completely incorporated and not floating on the top.
- Spread the butterscotch topping evenly over the nuts. Don't be too exacting as the topping will melt and continue to spread as it bakes.
- Remove the baking pan to a wire rack to cool for about 30 minutes. If you try to cut the bars while they are hot you'll end up with a gooey mess! Cut the cookies while still a tad warm and they will be perfect.
- Break out that jug of milk or cup of coffee and enjoy!
- Thanks for stopping by today friends. We all could use a little sweetness in our lives these days whether it is with cookies, acts of kindness or kind words. Wishing you all happiness, good food and bit of sweetness as we journey through this pandemic. Journey On! Hugs and much love from me, Karen, TJG
Tried this recipe?Let us know how it was!
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