Birchwood Butterscotch Bars
Yes, you know them. You love them. You crave them 24/7/365.
Now here’s the recipe:
These are not easy to make for 150-200 hungry mouths, but thanks to our talented bakers at Birchwood, their effort is celebrated by everyone!
For you who want to try these at home, this is the recipe to make a “regular” sized batch. It might take a few tries to really find that sweet spot between “too gooey” vs. “too done”. The good news is even a “botched” batch is a good batch. So take notes as you experiment - and as always with baking - practice makes perfect. Good luck!
Ingredients:
½ Cup Real Salted Butter *Not Margarine
2 Cups Brown Sugar
2 Eggs
1 tsp Vanilla *Real vanilla makes a difference vs. imitation vanilla
2 Cups All-purpose Flour (sifted)
2 tsp Baking Powder
¼ tsp Salt
1 Package Semi-Sweet Chocolate Chips (we recommend Nestle)
1 Package Butterscotch Chips (optional)
Directions:
In a saucepan on low heat, combine butter and brown sugar. (It helps if you cut your butter into smaller squares, especially if it is cold). Cook over low heat, stirring constantly until the butter has melted and the sugar is smooth rather than granular. Set aside to cool.
Pour your mixture into a bowl. Add the eggs, one at a time, beating well after each.
Add vanilla.
Sift dry ingredients together.
Add dry ingredients to the mixture. Stir thoroughly.
Press the dough with your hands into a greased pan (10 x 15). This can be a cookie sheet with 1-2 inch edges or a rectangular cake pan. Use your fingers to make sure it is nice and even, and pressed down “into itself”.
Bake at 325 degrees for about 15-20 minutes until fairly soft and golden brown. *NOT DARK though - just slighltly golden.
Immediately sprinkle chocolate chips (and butterscotch chips if you like!) on the top until you cannot see the dough/bars. Let the chips melt and then “frost” the melted chocolate into all the corners evenly. Helpful hint: To speed this process up, pop the bars back in the oven for a short time and with a watchful eye - once the chips look “fat” they are melting and ready to spread.
Let the bars cool for a bit and then cut into squares. If it is hot out or very hot in your kitchen, slide them in the fridge for a bit. Now enjoy!!
