↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter, melted (1 stick)
1 cup dark brown sugar, packed (light may be substituted but dark is preferred)
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt, optional and to taste
1 cup butterscotch chips
10 caramels, unwrapped and diced into quarters
Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
Place butter in a medium sauce pan and heat over medium-low to medium heat. Butter will melt, begin to bubble, foam, hiss, sputter, and brown specks will form in the bottom of the pan; this process takes approximately 2 to 4 minutes, give or take.
During the process whisk frequently or nearly continuously and keep an extremely watchful eye on the butter. Brown it long enough to see browned bits and specks, but don't burn it. Butter can go from browned and nutty-smelling to burnt and inedible in less than one minute. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds or so. Transfer butter into large mixing bowl and allow it to cool for a few minutes.
To the melted butter, add the brown sugar and whisk to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the butterscotch chips. Ppour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
Bake for 15 to 20 minutes, or until bars are about 90 to 95% done. The center should just barely be setting up and edges will be slightly pulling away from sides of pan. Remove pan from oven and evenly sprinkle caramel pieces over the bars. Lightly and carefully break the surface of the bars with the caramel pieces, poking them in past the surface layer and pressing down lightly; use caution so you don't burn your fingers. Return pan to oven for 3 to 6 minutes, or until caramels melt and turn into puddles and top surface of bars is set.
Allow bars to cool for at least 2 hours before slicing and serving. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
view more member recipes
Browned Butter Caramel and Butterscotch Bars
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter, melted (1 stick)
1 cup dark brown sugar, packed (light may be substituted but dark is preferred)
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt, optional and to taste
1 cup butterscotch chips
10 caramels, unwrapped and diced into quarters
Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
Place butter in a medium sauce pan and heat over medium-low to medium heat. Butter will melt, begin to bubble, foam, hiss, sputter, and brown specks will form in the bottom of the pan; this process takes approximately 2 to 4 minutes, give or take.
During the process whisk frequently or nearly continuously and keep an extremely watchful eye on the butter. Brown it long enough to see browned bits and specks, but don't burn it. Butter can go from browned and nutty-smelling to burnt and inedible in less than one minute. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds or so. Transfer butter into large mixing bowl and allow it to cool for a few minutes.
To the melted butter, add the brown sugar and whisk to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the butterscotch chips. Ppour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
Bake for 15 to 20 minutes, or until bars are about 90 to 95% done. The center should just barely be setting up and edges will be slightly pulling away from sides of pan. Remove pan from oven and evenly sprinkle caramel pieces over the bars. Lightly and carefully break the surface of the bars with the caramel pieces, poking them in past the surface layer and pressing down lightly; use caution so you don't burn your fingers. Return pan to oven for 3 to 6 minutes, or until caramels melt and turn into puddles and top surface of bars is set.
Allow bars to cool for at least 2 hours before slicing and serving. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Browned Butter Macadamia Butterscotch Cookies
by sgre52160
8 tablespoons unsalted butter 1/2 cup lightly packed brown sugar 1/2 cup sugar 2 tablespoons milk 1 large egg 1 teaspoon vanilla 1 1/3 cup flour 2 1/2 tablespoons cornstarch 1/2 teaspoon bak
by sgre52160
8 tablespoons unsalted butter 1/2 cup lightly packed brown sugar 1/2 cup sugar 2 tablespoons milk 1 large egg 1 teaspoon vanilla 1 1/3 cup flour 2 1/2 tablespoons cornstarch 1/2 teaspoon bak
Browned Butter Cherry Bars
by sgre52160
Yield: 16 bars For the Crust 7 Tbsp unsalted butter, melted 1/3 cup sugar 1/4 tsp vanilla extract 1 cup plus 1 Tbsp flour Pinch of salt For the Filling 1/2 cup sugar 2 eggs Pinch
by sgre52160
Yield: 16 bars For the Crust 7 Tbsp unsalted butter, melted 1/3 cup sugar 1/4 tsp vanilla extract 1 cup plus 1 Tbsp flour Pinch of salt For the Filling 1/2 cup sugar 2 eggs Pinch
Browned Butter Frosted Pumpkin Bars
by sgre52160
Bar 1 1/2 cups flour 1 1/4 cups sugar 2 tsp baking powder and ground cinnamon 1 tsp baking soda 1/2 tsp ground ginger 3/4 cup butter, melted 1 (15 oz) can cooked pumpkin 3 large eggs
by sgre52160
Bar 1 1/2 cups flour 1 1/4 cups sugar 2 tsp baking powder and ground cinnamon 1 tsp baking soda 1/2 tsp ground ginger 3/4 cup butter, melted 1 (15 oz) can cooked pumpkin 3 large eggs
Pecan Toffee Bars With Browned Butter Icing
by sgre52160
1 cup unsalted butter, softened 1/4 cup firmly packed light brown sugar 1/2 cup sugar, granulated 1/2 tsp salt 1 large egg yolk 2-1/4 cups all-purpose flour 2/3 cup milk chocolate English t
by sgre52160
1 cup unsalted butter, softened 1/4 cup firmly packed light brown sugar 1/2 cup sugar, granulated 1/2 tsp salt 1 large egg yolk 2-1/4 cups all-purpose flour 2/3 cup milk chocolate English t
Omg Cookies, Aka: Salted Browned Butter Pretzel Butterscotch Chip And Chocolate Chunk Cookies
by sgre52160
Yield: 24-30 cookies, depending on how big you want them 1 cup (2 sticks or 8 ounces) of unsalted butter, cut up into a few pieces 2 1/4 cup of bread flour (All purpose flour can be substituted
by sgre52160
Yield: 24-30 cookies, depending on how big you want them 1 cup (2 sticks or 8 ounces) of unsalted butter, cut up into a few pieces 2 1/4 cup of bread flour (All purpose flour can be substituted
view more member recipes
related CDKitchen recipes
Caramel Apple
Milk Chocolate Butterscotch Cafe Cookies
Salted Chocolate Caramel Crunch Bars
Peanut Butter Chocolate Rice Krispie Treats
Chewy Caramel Bars
Jingle Bell Fudge
Easy Overnight Butterscotch Sticky Buns
Blondie Caramel Heaven
Candy Bar Rice Krispy Squares
Better Than Sex Cake