Chocolate Chip Butterscotch Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
* *Flour, white, 2 cup (remove) * Baking Soda, .5 tsp (remove) * Brown Sugar, 1 cup, packed (remove) * Butter, salted, 1 cup (remove) * Egg, fresh, 1 large (remove) * Vanilla Extract, 1 tsp (remove) * Semisweet chocolate, 2 cup chips (6 oz package) (remove) *caramel sauce (recipe follows w/ an ingredient list
Chocolate Chip Butterscotch Bars
Ingredients
1. 2 cups flour
2. 1/2 teaspoon baking soda
3. 1 cup brown sugar
4. 1 cup butter
5. 1 large egg
6. 2 teaspoons vanilla
7. 1 1/2 cups chocolate chips
8. Caramel sauce (as little or as much as you want )
Directions
1. Preheat oven to 300°F.
2. Grease an 8 X 8 pan.
3. Combine flour and soda in a medium bowl.
4. Mix well with a wire whisk; set aside.
5. In a large bowl use an electric miser to blend the sugar and butter.
6. Add egg and vanilla, and beat at medium speed until light and smooth.
7. Scraped down the sides of the bowl and then add the flour mixture, pecans and chocolate chips.
8. Blend at low speed until combined.
9. Transfer batter into the pan and level top.
10. Spread caramel sauce all over the top and swirl it into the cookies.
11. Bake in center of oven for 35 to 45 minutes or until toothpick comes out clean.
12. Cool on rack to room temperature.
13. Cut with sharp knife into 1 by 2 inch bars.
Caramel Sauce
Ingredients
• 1 cup sugar
• 1 tablespoon corn syrup
• 1/4 cup water
• 1/2 cup heavy cream, heated
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
Directions
1. In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.
3. Stop stirring and allow it to boil undisturbed until it turns a deep amber .
4. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.
5. It will bubble up furiously.
6. Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom.
7. If any lumps develop, return the pan to the heat and stir until they dissolve.
8. Stir in the butter.
9. The mixture will be streaky but will become uniform after cooking slightly and stirring.
10. Allow to cool for 3 minutes and then gently stir in the vanilla extract.
Number of Servings: 48
Recipe submitted by SparkPeople user STARGIRLDR.
Ingredients
1. 2 cups flour
2. 1/2 teaspoon baking soda
3. 1 cup brown sugar
4. 1 cup butter
5. 1 large egg
6. 2 teaspoons vanilla
7. 1 1/2 cups chocolate chips
8. Caramel sauce (as little or as much as you want )
Directions
1. Preheat oven to 300°F.
2. Grease an 8 X 8 pan.
3. Combine flour and soda in a medium bowl.
4. Mix well with a wire whisk; set aside.
5. In a large bowl use an electric miser to blend the sugar and butter.
6. Add egg and vanilla, and beat at medium speed until light and smooth.
7. Scraped down the sides of the bowl and then add the flour mixture, pecans and chocolate chips.
8. Blend at low speed until combined.
9. Transfer batter into the pan and level top.
10. Spread caramel sauce all over the top and swirl it into the cookies.
11. Bake in center of oven for 35 to 45 minutes or until toothpick comes out clean.
12. Cool on rack to room temperature.
13. Cut with sharp knife into 1 by 2 inch bars.
Caramel Sauce
Ingredients
• 1 cup sugar
• 1 tablespoon corn syrup
• 1/4 cup water
• 1/2 cup heavy cream, heated
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
Directions
1. In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.
3. Stop stirring and allow it to boil undisturbed until it turns a deep amber .
4. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.
5. It will bubble up furiously.
6. Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom.
7. If any lumps develop, return the pan to the heat and stir until they dissolve.
8. Stir in the butter.
9. The mixture will be streaky but will become uniform after cooking slightly and stirring.
10. Allow to cool for 3 minutes and then gently stir in the vanilla extract.
Number of Servings: 48
Recipe submitted by SparkPeople user STARGIRLDR.
Nutritional Info Amount Per Serving
- Calories: 122.0
- Total Fat: 6.8 g
- Cholesterol: 16.3 mg
- Sodium: 49.4 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 0.6 g
- Protein: 1.0 g
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