ell, almost never. I usually prefer to eat it in the form of my favorite cookie ever: America's Test Kitchen's Brown Sugar Cookie recipe. However, at a recent Ice Cream Enthusiasts Meeting, I had a sundae with a rich, delicious butterscotch-caramel syrup. This sparked my interest in finding some new recipes within this flavor profile. Thus, the caramel cake from last week and this week's new recipe Butterscotch Bars (Cooking Light).These bars were a wonderful addition to my brown sugar recipe collection. The recipe was simple to put together and used ingredients I almost always have on hand. Very dangerous. I baked them for only 25 minutes, which resulted in a crispy outside and slightly doughy inside. I added toasted walnuts to the batter right before pouring it into the pan which added a little texture to the bar as well as the subtle walnut flavor.
The recipe made 16 bars cut from a 9 x 9 square pan, none of which lasted very long once dearest husband declared the serving size should be increased to two bars. I would definitely make these again for taking to my book club or the office, or just to snarf down after a long day. I was happy to have found a great Cooking Light butterscotch bar recipe. But, I have to admit, I have my eye on another, more fattening, butterscotch brownie recipe that includes chocolate chips. Maybe for the holidays...
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