Butterscotch Shortbread Bars

Sometimes I just flip through a cookbook and something catches my eye.  This is one of those times.  I was looking for something fairly easy to make to keep me busy.  It was a day where I was feeling restless and couldn't stay still. I ended up baking a lot that day, a lot.  Plus I had never made my own butterscotch - and it's extremely easy in this recipe.  Bars are great in my book: easy to make, feeds a good amount of people depending on what size you cut them, and everyone loves a bar whether its a brownie or a shortbread. 

it looks like caramel but its really butterscotch

I couldn't wait to try one of these out.  I cut them up and tried a small piece.  Amazing.  When Heays got home from work, she was excited to try one.  And did she ever like it.  I saved us 6 pieces, and they didn't last long.  So if you're looking for a quick easy treat, try this out. 

Butterscotch Shortbread Bars

makes 24 bars

1 1/4 cups all purpose flour

3 tbsp brown sugar

1/4 tsp baking powder

3/4 cup butter

1/3 cup sugar

1/3 cup packed brown sugar

1/3 cup light corny syrup

1 tbsp water

1/4 tsp salt

1/4 cup heavy cream

1 tsp vanilla extract

1/2 cup semisweet chocolate chips

3 tbsp hot water

1. Preheat oven to 350 degrees.  Line a 9x9x2" baking pan with foil, extending foil over edges of pan.  Butter foil; set pan aside.  For the crust, in a medium bowl combine the flour, 3 tbsp brown sugar and baking powder.  Using a pastry blender, forks or your hands cut in 1/2 cup of the butter until mixture resembles coarse crumbs.  Press mixture into the bottom of the prepared baking pan.  Bake for 20-25 minutes, until golden brown.
2. Meanwhile, for the butterscotch sauce, in a medium heavy saucepan melt the remaining 1/4 cup butter.  Stir in sugar, 1/3 cup brown sugar, corn syrup, water and salt.  Bring mixture to a boil over medium-high heat, stirring constantly.  Boil, uncovered, for 5 minutes, stirring often.  Remove saucepan from heat and stir in heavy cream and vanilla. 
3. Spread butterscotch mixture evenly over baked crust.  Bake for 12-15 minutes more or until most of the surface is bubbly.  Cool completely on a wire rack.
4. Melt chocolate chips and water in a microwave safe bowl 30 seconds at a time until melted.  Mix until smooth.  Pour over the top of butterscotch layer and spread to make a smooth layer.  Chill for at least 1 hour.  Using the foil, lift bars out of the pan.  Carefully peel foil from sides of bars and cut into bars.