Incredibly rich and tasty treats! Butterscotch Bars these bars are thick and chewy and full of crunchy hazelnuts.
½ cup unsalted butter, chopped
2 cups all-purpose flour
1 teaspoon pure vanilla extract
½ teaspoon baking powder
1/3 cup light brown sugar
5 ounces semisweet chocolate, (melted*)
2 tablespoon ground almonds
¾ cup unsalted butter
½ cup granulated sugar
2 tablespoon light corn syrup
¾ cup condensed milk
1 ¼ cups whole toasted hazelnuts
8 ounces semisweet chocolate, chopped
DIRECTIONS for Butterscotch Bars
Preheat the oven to 325°F. Grease a shallow 12×8-inch cake pan.
Sift the flour and baking powder into a large bowl. Rub* in the butter then stir in the sugar. Work in the melted chocolate and ground almonds.
Press the mixture into the prepared cake pan, prick the surface with a fork and bake for 25 – 30 minutes, until firm. Allow to cool.
To make the topping, mix the butter, sugar, light corn syrup and condensed milk in a saucepan. Heat gently until the butter and sugar have melted.
Simmer, stirring occasionally until golden then stir in the hazelnuts.
Pour over the cooked base and spread out evenly. Allow to set.
Melt the chocolate in a bowl over a saucepan of hot water. Spread over the butterscotch layer-allow to set before cutting into bars. Serve and enjoy!
- Melt chocolate slowly, as overheating will spoil both the flavor and texture. Dark chocolate should not be heated above 120 °F, milk and white chocolate should not go above 110 °F
- Rubbing the fat into the flour. The fat/butter should be neither rock hard from the refrigerator, nor too warm. Plain cookies are usually made by rubbing the fat into the flour.
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