Almond Butterscotch Bars are from The Blue Diamond nut company. They’re composed of a brown sugar flavored shortbread topped with sliced almonds and butterscotch chips. The shortbread base is thin but very sturdy and makes a good foundation for the toppings. Did you know Hershey makes butterscotch chips? I didn’t, but our store started selling them a few days ago so I picked up a bag. They taste different than Nestle’s butterscotch chips and I’m not sure which brand I like better. If you want to try them yourself, you can buy them on-line.
As for the recipe, it is definitely something I will make again. The original version is made in a 15×10 inch pan, but I quartered and used an 8 inch square metal pan. Now I wish I’d made the full recipe.
Almond Butterscotch Bars
1 cup softened butter
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
2 cups flour
1 cup butterscotch morsels
1 cup blanched slivered almonds ( I used sliced)
Cream butter and sugar. Beat in vanilla and almond extracts and salt. Gradually beat in flour until well-blended. Press mixture evenly into ungreased 10 1/2 x 15 1/2 x 1-inch jellyroll pan. Sprinkle butterscotch morsels and almonds over cookie mixture; press lightly. Bake at 350 degrees F until golden brown, about 20 to 25 minutes.
Cool on wire rack.Cut into 2-inch squares.
Makes 35 bars.
diane says
November 1, 2008 at 1:13 pmthese look good. it’s hard to find a recipe with no eggs.
Megan says
November 1, 2008 at 5:26 amAmazing! I love anything with butterscoth!
Anj says
October 31, 2008 at 10:10 amThese look great. Our pecans were ruined by Ike this year, so a recipe using almonds is a good change.
Jennifer says
October 31, 2008 at 10:25 amI like butterscotch but I don’t like the butterscotch chips. What do you think would be a good substitute? I have white chocolate, semi-sweet, milk chocolate and cinnamon chips at home…
Jennifer
Michelle says
October 31, 2008 at 10:14 amOh these look yummy!! Thanks for sharing this recipe! I’m going to add it to my want-to-try pile.
rebecca says
October 31, 2008 at 8:02 amthese look amazing. i’m glad you decided to make this recipe!
Erin Mylroie says
October 31, 2008 at 7:34 amThose are beautiful. I’m making those for sure, especially since they got an A plus for you.
VeggieGirl says
October 31, 2008 at 5:36 amNo worries about the late cookie post!!
LOOOOOVE the almond-butterscotch variety! Yum!
HAPPY HALLOWEEN!!!
Lisa Ernst says
October 31, 2008 at 5:27 amThese look beautiful and I know they taste great. This will be a perfect go to recipe for the next event I need to bake for. I will substitute chocolate chips for the butterscotch, though. 🙂
bakingblonde says
October 31, 2008 at 5:13 amI love butterscotch. In fact my fave cookie right now are Double Butterscotch Cookies! haha.
Those bars look right up my ally, thanks for the! A plus recipe!
Janet says
October 31, 2008 at 4:51 amI am going to a neighborhood party tonight and have made your Pat’s chocolate chip bars already and think I will make these as well. I think they will be as big a hit as Pat’s CC bars are! Thanks, Anna! Happy Halloween!
jocelyn says
October 31, 2008 at 1:25 amHow does this compare to the toffee bars in your recipe list? That cookie is always well received.
Joanna says
October 30, 2008 at 10:38 pmi always think any dessert made with almonds is elegant. don’t you? i’m not sure why… maybe it’s because almond extract is an acquired taste and only sophisticated palettes like it.
i have no idea what i’m saying haha it’s almost 1 and i just got done making 2 batches of cookies from your site. i need to go to sleep. goodnight!
Sara says
October 30, 2008 at 9:05 pmLooks delicious, I love butterscotch! I am thinking about making the butterscotch pumpkin pie from the November issue of Bon Appetit for thanksgiving.