Swirly Caramel Choco-Butterscotch Shortbread Bars |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 4 |
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A yummy, gooey, sweet, and nutty bar from my brother's fiancee. Ingredients:
2 cups flour |
1 cup packed light brown sugar or 1 cup dark brown sugar |
1/2 cup butter, softened |
1 cup chopped nuts (any kind(beth made these with macadamia nuts) |
2/3 cup butter |
1/2 cup packed light brown sugar or 1/2 cup dark brown sugar |
1/2 cup butterscotch chips |
1/2 cup semi-sweet chocolate chips or 1/2 cup milk chocolate chips or 1/2 cup white chocolate chips |
Directions:
1. CRUST: Preheat oven to 350*F.
2. Combine the flour, brown sugar, and butter in a large bowl; beat with an electric mixer on medium speed, scraping bowl often, until the mixture is crumbly (2-3 minutes).
3. Firmly press into the bottom of an ungreased 13x9 baking pan; sprinkle the nuts evenly over the top.
4. FILLING: Combine the butter and brown sugar in a 1-quart saucepan; cook over medium heat, stirring constantly, until the mixture comes to a full boil (about 4-5 minutes).
5. Boil, stirring constantly, until a candy thermometer registers 242*F (or until a small amount dropped into ice water forms a firm ball), about 2-3 minutes.
6. Pour the mixture over the nuts and crust; bake for 18-20 minutes, or until caramel is bubbly.
7. Immediately sprinkle with butterscotch and chocolate chips; let stand 5 minutes.
8. Swirl the chips as they melt, leaving some whole for a marbled effect.
9. Cool completely before cutting into bars.
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