Categories: Bar Cookies
Ingredients
- The Crust and Topping
- 2 cups salted butter softened to room temperature
- 1 cup white sugar
- 1 and 1/2 cups powdered sugar
- 2 Tablespoons vanilla extract
- 4 cups all-purpose flour
- The Butterscotch Chocolate Filling
- 12.25-ounce jar butterscotch ice cream topping
- 12-ounce bag semi-sweet chocolate chips
- 1 Tablespoon sea or Kosher salt
Directions
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Preheat oven to 325°F, rack in the middle position.
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Before you begin to make the crust and filling, spray a 9-inch by 13-inch cake pan with Pam or another nonstick baking spray.
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Combine the butter, white sugar, and powdered sugar in a large bowl or in the bowl of an electric mixer. Beat at MEDIUM speed until the mixture is light and creamy.
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Add the vanilla extract. Mix it in until it is thoroughly combined.
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Add the flour in half-cup increments, beating at LOW speed after each addition. Beat until everything is combined.
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Measure out a heaping cup of sweet dough and place it in a sealable plastic bag. Seal the bag and put it in the refrigerator.
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With impeccably clean hands, press the rest of the sweet dough into the bottom of your prepared cake pan. This will form a bottom crust. Press it all the way out to the edges of the pan and a half-inch up the sides, as evenly as you can. Don’t worry if your sweet dough is a bit uneven. It won’t matter to any of your guests.
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Bake your bottom crust at 325°F, for approximately 20 minutes or until the edges are beginning to turn a pale golden brown color.
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When the crust has turned pale golden brown, remove the pan from the oven, but DON’T SHUT OFF THE OVEN! Set the pan with your baked crust on a cold stovetop burner or a wire rack to cool. It should cool approximately 15 minutes.
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After your crust has cooled approximately 15 minutes, take the lid off the jar of butterscotch ice cream topping and put it in the microwave.
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Heat the butterscotch topping for 15 to 20 seconds on HIGH.
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Let the jar cool in the microwave for 1 minute. Then use potholders to take the jar out of the microwave.
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Pour the butterscotch ice cream topping over the baked bottom crust in the pan as evenly as you can.
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Smooth it out to the edges of your crust with a heat-resistant spatula.
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Open the bag of semi-sweet chocolate chips and sprinkle them over the butterscotch ice cream topping as evenly as you can.
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Here comes the salt! Sprinkle the Tablespoon of sea salt of Kosher salt over the butterscotch layer in the pan.
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Take the remaining sweet dough out of the refrigerator and unwrap it. It has been refrigerated for 35 minutes or more and it should be thoroughly chilled.
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With your impeccably clean fingers, crumble the dough over the butterscotch and chocolate chip layer as evenly as you can. Leave a little space between the crumbles, so the butterscotch sauce can bubble up through the crumbles.
-
Measure out a heaping cup of sweet dough and place it in a sealable plastic bag. Seal the bag and put it in the refrigerator.
-
With impeccably clean hands, press the rest of the sweet dough into the bottom of your prepared cake pan. This will form a bottom crust. Press it all the way out to the edges of the pan and a half-inch up the sides, as evenly as you can. Don’t worry if your sweet dough is a bit uneven. It won’t matter to any of your guests.
-
Bake your bottom crust at 325°F, for approximately 20 minutes or until the edges are beginning to turn a pale golden brown color.
-
When the crust has turned pale golden brown, remove the pan from the oven, but DON’T SHUT OFF THE OVEN! Set the pan with your baked crust on a cold stovetop burner or a wire rack to cool. It should cool approximately 15 minutes.
-
After your crust has cooled approximately 15 minutes, take the lid off the jar of butterscotch ice cream topping and put it in the microwave.
-
Heat the butterscotch topping for 15 to 20 seconds on HIGH.
-
Let the jar cool in the microwave for 1 minute. Then use potholders to take the jar out of the microwave.
-
Pour the butterscotch ice cream topping over the baked bottom crust in the pan as evenly as you can.
-
Smooth it out to the edges of your crust with a heat-resistant spatula.
-
Open the bag of semi-sweet chocolate chips and sprinkle them over the butterscotch ice cream topping as evenly as you can.
-
Here comes the salt! Sprinkle the Tablespoon of sea salt of Kosher salt over the butterscotch layer in the pan.
-
Take the remaining sweet dough out of the refrigerator and unwrap it. It has been refrigerated for 35 minutes or more and it should be thoroughly chilled.
-
With your impeccably clean fingers, crumble the dough over the butterscotch and chocolate chip layer as evenly as you can. Leave a little space between the crumbles, so the butterscotch sauce can bubble up through the crumbles.
-
Measure out a heaping cup of sweet dough and place it in a sealable plastic bag. Seal the bag and put it in the refrigerator.
-
With impeccably clean hands, press the rest of the sweet dough into the bottom of your prepared cake pan. This will form a bottom crust. Press it all the way out to the edges of the pan and a half-inch up the sides, as evenly as you can. Don’t worry if your sweet dough is a bit uneven. It won’t matter to any of your guests.
-
Bake your bottom crust at 325°F, for approximately 20 minutes or until the edges are beginning to turn a pale golden brown color.
-
When the crust has turned pale golden brown, remove the pan from the oven, but DON’T SHUT OFF THE OVEN! Set the pan with your baked crust on a cold stovetop burner or a wire rack to cool. It should cool approximately 15 minutes.
-
After your crust has cooled approximately 15 minutes, take the lid off the jar of butterscotch ice cream topping and put it in the microwave.
-
Heat the butterscotch topping for 15 to 20 seconds on HIGH.
-
Let the jar cool in the microwave for 1 minute. Then use potholders to take the jar out of the microwave.
-
Pour the butterscotch ice cream topping over the baked bottom crust in the pan as evenly as you can.
-
Smooth it out to the edges of your crust with a heat-resistant spatula.
-
Open the bag of semi-sweet chocolate chips and sprinkle them over the butterscotch ice cream topping as evenly as you can.
-
Here comes the salt! Sprinkle the Tablespoon of sea salt of Kosher salt over the butterscotch layer in the pan.
-
Take the remaining sweet dough out of the refrigerator and unwrap it. It has been refrigerated for 35 minutes or more and it should be thoroughly chilled.
-
With your impeccably clean fingers, crumble the dough over the butterscotch and chocolate chip layer as evenly as you can. Leave a little space between the crumbles, so the butterscotch sauce can bubble up through the crumbles.
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When your Butterscotch Chocolate Bar Cookies are completely cool, cut them into brownie-size pieces, place them on a pretty plate, and serve them to your guests.