The original recipe calls for 1 1/3 cups of brown sugar. When I saw that corn syrup and chocolate chips are also part of the ingredients, I decided to reduce the amount of brown sugar in half. Baking time may vary depending on the oven being used. Mine took 40 minutes to bake and on my second try, I even baked it 5 minutes longer. The butterscotch turned out brown on top and tasted delicious despite using less sugar. My husband is not a big fan of cookies and bars. So I was surprised when I saw him eating the freshly baked bars and going for seconds. That is why I already made it twice this week 😀
Ingredient Notes
Using high-quality ingredients can make a significant difference in the flavor of your Butterscotch Bars. For the cashews, consider using roasted and salted ones to add an extra layer of flavor. If you prefer a sweeter profile, you might want to use unsalted cashews and add a pinch of salt to the batter. The chocolate chips are also crucial; opt for semi-sweet or dark chocolate for a richer taste. If you want to get creative, try adding white chocolate chips for a unique twist. As for the brown sugar, light brown sugar gives a milder flavor, while dark brown sugar will enhance the molasses notes. Always check expiration dates on your baking supplies, especially the baking soda and baking powder, to ensure they are fresh for the best rise and texture.
Serving Suggestions
These Butterscotch Bars can be enjoyed in various ways. For a simple treat, serve them warm with a scoop of vanilla ice cream on top. The melting ice cream complements the butterscotch flavor beautifully. If you want a little more sophistication, drizzle some caramel sauce over the bars and sprinkle with sea salt for a gourmet touch. Pairing them with a cup of coffee or tea also makes for a delightful afternoon snack. For gatherings or potlucks, cut the bars into small squares and arrange them on a platter. You can even add some fresh fruit, like berries or sliced apples, to balance the sweetness. They also make great lunchbox treats for kids, so feel free to pack them along with some sliced fruit for a well-rounded snack.
Frequently Asked Questions
What can I substitute for corn syrup?
If you don’t have corn syrup on hand, you can use honey or maple syrup as a substitute. Just keep in mind that these alternatives might change the flavor slightly, but they will still add the necessary sweetness.
How should I store leftover butterscotch bars?
Store the bars in an airtight container at room temperature for up to a week. If you want them to last longer, you can refrigerate them, but be sure to let them come to room temperature before serving for the best texture.
Can I make these bars ahead of time?
Absolutely! You can make the bars a day or two in advance, just store them properly. If you want to prepare the dough ahead of time, you can refrigerate it for a couple of days before baking.
What can I serve with these butterscotch bars?
These bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of chocolate sauce on top adds a nice touch too!
What are some common mistakes to avoid when making these bars?
One common mistake is overbaking, which can make the bars dry. Keep an eye on them and start checking for doneness a few minutes before the recommended time.
Butterscotch Bars with Cashews and Chocolate Chips
Ingredients
- 1 ¾ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup salted butter melted
- 2/3 cup brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ¾ cup corn syrup
- ¾ cup raw cashew nuts coarsely chopped
- 1/3 cup chocolate chips optional
Instructions
- Preheat oven to 340°F.
- In a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, combine melted butter and brown sugar. Using a hand mixer, beat at low speed for 1 minute.
- Switch to medium speed and beat for 1 more minute. Add the eggs and beat at low speed for 30 seconds. Add the vanilla flavor and beat at medium speed for 30 seconds.
- Add the flour mixture and half of the chopped cashew nuts; mix at low speed for 1 minute. Scrape the bottom and the sides of the bowl.
- Warm the corn syrup in the microwave for 1 minute and then add to the mixture. Mix at low speed until well incorporated.
- Pour the batter onto a greased 9”X 13” baking pan. Sprinkle the remaining cashews and chocolate chips, if using.
- Bake for 40-45 minutes or until a cake tester comes out clean.
- Let the butterscotch cool for 10 minutes before removing from pan.
- Let it cool completely before slicing.
- Serve and enjoy!
Notes
Nutrition
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