Whenever I crave something sweet and nostalgic, I whip up these irresistibly fudgy butterscotch bars.
Thick, chewy, buttery, and studded with melty butterscotch chips, they hit the spot every time.
I’d swear they came from a bakery if I didn’t make them myself.
The best part? They’re incredibly easy to make, so you can indulge anytime a craving strikes.
Equipment
- Oven
Ingredients
- 140 g Butter plus extra for the tin
- 2 Large eggs
- 350 g Light muscovado sugar
- 2 tsp Vanilla extract
- 250 g Self-raising flour
- 100 g Bar milk chocolate cut in big chunk
- 100 g Macadamian or Pecan nuts coarsely chopped
- Icing sugar for dusting
Instructions
- Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don’t over-beat.
- Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.
