Butterscotch Bars are a quick fix to satisfy your sweet tooth.
Whenever I think of butterscotch, I always get reminded of the pasalubongs from Bacolod. Many well-known souvenir and pasalubong shops from there sell these sweet delicacies. People who travel to Bacolod don't forget to bring some home to their family and friends.
What’s good about these bars? Those who tried them will probably say they have this unique and addicting taste. With the combined flavors of caramel and butter, what else do you expect?
It is like one of those desserts that you can’t help but eat more than you planned because of how good it tastes. Sounds like someone’s guilty pleasure. Well, I can’t blame you. They’re just too good to eat. So if you are like me who can’t resist some butterscotch bars once in a while, I decided to share this simple recipe with you.
Ingredients and Substitute
The baking essentials we’ll be using are all-purpose flour, baking powder, and baking soda. They will be responsible for the base and for improving the texture of the bars.
While salt and vanilla are the best flavor enhancers. They are always present in every baking recipe.
We’ll use brown sugar and unsalted butter for the signature caramel and buttery flavor. No specific brand required so pick whichever brand you prefer.
The glucose or corn syrup will be used as a sweetener for the bars. It is important to make use of either to help retain moisture and add sweetness to our baked goods.
Add some eggs to improve the structure of the baked dessert.
Cashew nuts will give subtle crunch and a little saltiness to the bars. You may use other variants of nuts too.
How to make Butterscotch Bars
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. I use another bowl to cream the brown sugar and butter, mix it until creamy, fluffy and pale.
Add the glucose syrup, eggs and vanilla extract. The mixture will look like it splits but that's okay. Fold the dry ingredients and it should come together. Add the chopped cashew and mix it again.
Transfer the batter in a greased pan while flattening the top using a spatula. Bake at 170°C for 30 to 40 minutes. Cut it to your desired serving size and serve!
Storage and Shelf-life
Butterscotch bars are ideal as a dessert that you can enjoy for up to a month. You’ll be able to increase their shelf life more as long as you know how to properly store them.
If they are kept inside an airtight container or wrapper, but at room temperature, they can last up to 3 weeks. While they can last for an additional week if kept inside the refrigerator.
But if you want them to last even longer than that, place them in freezer bags and put them inside the freezer. You just have to heat them in the oven once ready to be consumed.
Butterscoth Bars Recipe
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup brown sugar
- ½ cup unsalted butter melted
- ⅓ cup glucose or corn syrup
- 2 medium eggs
- 1 tsp vanilla extract
- ½ cup cashew chopped
- Pre-heat the oven at 180°C and grease a square pan with melted butter. Set aside.
- In a bowl, whisk all-purpose flour, baking powder, baking soda, and salt.
- Using a separate bowl, combine brown sugar and melted unsalted butter. Add the glucose or corn syrup then mix again. Then add the eggs and vanilla extract, continue to mix until well incorporated.
- Combine the flour mixture with the caramel mixture. Mix them by folding method. Add the cashew nuts before slightly mixing again.
- Transfer the batter into a greased baking pan. Distribute it evenly on all sides and flatten the top part using a spatula.
- Bake at 170°C for 30 to 40 minutes. Cut into bite-size squares. Serve and enjoy.