I need to tell you about a bar I love. No, it's not a place to get crunk and meet people to hook up with. It's a bar cookie. Its name (happy dance) is Salted Vanilla Butterscotch Shortbread Bar. And what a bar cookie it is. And it's one that I give myself credit for: It's a bar I dreamed up for an upcoming Walkers Shortbread event, and for which I was given Walkers Shortbread cookies to bake with. Yeah!
This was my "dry run" for the event, which will be next Monday, and I am quite happy with them. When it comes to the bar's taste experience, let me be to the point. This is a perfect bar cookie. It's buttery, butterscotchy, rich and gooey, nutty-crunchy, and then oh my god there's salt on top sort of treat. I'd like to offer you one, but I think I am going to hoard them.
One thing I think I will change for the event is the type of nuts. The pecans I used this time make them LOOK like your typical pecan bar, which is not such a bad thing, but the taste is rather different. So I think I may use cashews or walnuts for the event. Feel free to use whatever type of nuts you'd like, of course.
Salted Vanilla Butterscotch Shortbread Bars (Printable recipe here)
Makes 1 big serving (kidding. sort of)
- 2 boxes Pure Butter Shortbread rounds
- 3 tablespoons butter
- 1 package (10 to 11 ounces) butterscotch chips
- 1/2 cup light OR dark corn syrup (whichever you prefer!)
- 3 tablespoons butter
- 2 teaspoons cream
- 1 teaspoon vanilla
- 1 cup coarsely chopped nuts (I suggest cashews or pecans)
- coarse sea salt
- Preheat the oven to 350 degrees F. Grease an 8 or 9-inch square baking pan.
- Combine the cookies and melted butter in a food processor or blender with a pulse mode. Press it into the pan. Bake for about 10 minutes, or until lightly golden on the edges. Remove from the oven.
- Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter, cream, and vanilla. Cook and stir over medium heat until smooth.
- Spread over crust. Sprinkle with the nuts; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Sprinkle with coarse sea salt. Cut into bars.