If you are looking for something interesting to do with butterscotch morsels, here’s an old recipe for Butterscotch Brickle Bars. Originally from an Oklahoma Junior League cookbook, the recipe start with a simple shortbread crust. You bake the crust then pour on a melted butterscotch chip mixture which transforms from sticky goo to a caramel-like matrix holding together nuts.
For this batch I used toasted walnuts. They tasted great, but I think they’d be even better with cashews.
Here’s a recipe for the full batch. I made a half batch and added a few notes about that at the bottom.
Butterscotch Brickle Bars
- 1 1/3 cups flour 6 oz
- 3/4 cup light brown sugar
- 4 oz 1 stick butter, softened
- 1/2 teaspoon of salt divided use
- 2 tablespoons butter
- 1 cup butterscotch chips
- 1/4 cup light corn syrup
- 1 tablespoon water
- 2 cups chopped nuts toasted (I used coarsely chopped walnuts)
- Preheat oven to 375 degrees F. Line a 13×9 inch pan with foil and spray lightly with cooking spray. If you want to skip lining the pan, feel free.
- Mix the flour, brown sugar, softened butter and 1/4 tsp. salt and blend until crumbly. Press into the prepared pan and bake on middle rack for 10 minutes.
- Melt the butter in a microwave-safe bowl. Add the remaining salt, butterscotch chips , corn syrup and water to the hot butter and stir well. Microwave at 50% powder for 30 seconds. Stir and repeat if necessary until chips are melted. Note: You may also do that step in a double boiler. The microwave works perfectly, just don’t use a high setting. Stir in the nuts (batter will be kind of thick and goopy) and spoon over baked shortbread layer, spreading evenly. Bake for 8 minutes longer. Let sit at room temperature for about 10 minutes, then remove from pan and score while still warm.
- Let cool completely before serving.