Once the butterscotch-butter mixture is ready, I remove it from the heat and allow it to cool slightly. In a large mixing bowl, I combine the brown sugar and granulated sugar, then add the eggs and vanilla extract. After whisking these together until fully blended, I slowly pour the warm butterscotch mixture into the bowl, stirring as I go. This step feels luxurious as the sticky mix combines effortlessly with the sugars and eggs.
Next, I sift together the flour, baking powder, and salt in a separate bowl before gently folding this dry mixture into the wet ingredients. I focus on not overmixing, as I want my bars to remain soft and chewy. Once fully incorporated, I pour the batter into a greased (or parchment-lined) baking dish, smoothing it out to ensure even baking. Finally, I pop it in the oven for about 25 minutes, and the anticipation builds as the sweet scent wafts through my kitchen!
Once baked, I let the butterscotch bars cool in the pan for about ten minutes before transferring them to a wire rack. This cooling period is crucial to ensure the bars hold their shape when cut. I typically recommend slicing them into squares while they’re still warm to enjoy that melt-in-your-mouth experience!
Pro Tips for Best Results
When I first tested this recipe, I tried it with different brands of butterscotch chips. I found that some chips melted better than others, resulting in a smoother and creamier texture. So, my tip is to go with high-quality butterscotch chips for the best flavor!
Also, I recommend using room temperature eggs as they blend more smoothly into the batter. In the past, I’ve used cold eggs straight from the fridge, and the texture of the bars just wasn’t as nice. Allowing them to warm up for about 30 minutes before baking can make a world of difference!
Lastly, don’t skip the cooling step! Allowing the bars to cool enables them to set, which makes cutting them much easier. I’ve made that mistake before, and let me tell you, a warm, gooey mess might taste amazing, but it’s not the most presentable.
Common Mistakes to Avoid
One common mistake I see is overmixing the batter. When I first made these bars, I was eager to combine everything perfectly, but overmixing leads to tough bars. Instead, mix just until you see no dry flour; the batter should be thick but still a little gooey. (See the next page below to continue…)