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Wednesday
Feb062013

Salted Vanilla Butterscotch Shortbread Bars Recipe

Salted Vanilla Butterscotch Shortbread Bars

I need to tell you about a bar I love. No, it's not a place to get crunk and meet people to hook up with. It's a bar cookie. Its name (happy dance) is Salted Vanilla Butterscotch Shortbread Bar. And what a bar cookie it is. And it's one that I give myself credit for: It's a bar I dreamed up for an upcoming Walkers Shortbread event, and for which I was given Walkers Shortbread cookies to bake with. Yeah! 

Salted Vanilla Butterscotch Shortbread Bars

This was my "dry run" for the event, which will be next Monday, and I am quite happy with them. When it comes to the bar's taste experience, let me be to the point. This is a perfect bar cookie. It's buttery, butterscotchy, rich and gooey, nutty-crunchy, and then oh my god there's salt on top sort of treat. I'd like to offer you one, but I think I am going to hoard them.

Salted Vanilla Butterscotch Shortbread Bars

One thing I think I will change for the event is the type of nuts. The pecans I used this time make them LOOK like your typical pecan bar, which is not such a bad thing, but the taste is rather different. So I think I may use cashews or walnuts for the event. Feel free to use whatever type of nuts you'd like, of course. 

Salted Vanilla Butterscotch Shortbread Bars

Salted Vanilla Butterscotch Shortbread Bars (Printable recipe here)

Makes 1 big serving (kidding. sort of)

  • 2 boxes Pure Butter Shortbread rounds
  • 3 tablespoons butter
  • 1 package (10 to 11 ounces) butterscotch chips
  • 1/2 cup light OR dark corn syrup (whichever you prefer!)
  • 3 tablespoons butter
  • 2 teaspoons cream
  • 1 teaspoon vanilla
  • 1 cup coarsely chopped nuts (I suggest cashews or pecans)
  • coarse sea salt
  1. Preheat the oven to 350 degrees F. Grease an 8 or 9-inch square baking pan.
  2. Combine the cookies and melted butter in a food processor or blender with a pulse mode. Press it into the pan. Bake for about 10 minutes, or until lightly golden on the edges. Remove from the oven. 
  3. Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter, cream, and vanilla. Cook and stir over medium heat until smooth.
  4. Spread over crust. Sprinkle with the nuts; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Sprinkle with coarse sea salt. Cut into bars. 

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Reader Comments (4)

This looks soooo decadent and delicious! Must give it a try - think I might try pistachios :)
February 6 | Unregistered CommenterCakeyboi
It's almost too cute to eat with those eyes!
I MUST make these!!! Too bad the recipe only makes one serving :)
February 7 | Unregistered CommenterBrenda
Hi,

This is a fantastic recipe, and great fun to make with the kids. Thanks so much for posting it.

All the best, Alex
February 18 | Unregistered CommenterVanilla Bean Pods

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