I love butterscotch. I have been addicted to it since the first moment that my Grandfather placed a sticky butter-rum lifesaver in my chubby little fingers. It is a warm, cozy flavor that practically makes me purr.
I had a craving for a little butterscotch love the other day…and I wanted something creamy..but not pudding…crunchy…but not a cookie….sweet but not too sweet..and definitely not cake. It had to be easy. It had to be quick. It had to be good.
These bars are all of the above. A thick layer of butterscotch ganache rests on a crunchy layer of brown sugar, bourbon shortbread. And just for that great balance…a few sea salt crystals are sprinkled on the top.
The problem I had with these was two fold. Although the bars are easy and fast to make the ganache does not set well and needs a few hours in the fridge. I think it has to do with the ingredients in the butterscotch chips. Next time? I may just try another type to see if it works better.
The other problem I had was children sneaking them. That is easily remedied with barb wire and a pit bull chained to the table leg… (O.k. I am kidding..and I know pit bulls can be sweet.)
The bars are very rich, you will want to cut them small. Have a cup of coffee on hand because you will need it. Might I suggest Bourbon Southern Pecan flavored beans or a nice espresso?
The butterscotch bars go together very easily..with few ingredients.
Press the shortbread mixture into the pan firmly.Try to keep the thickness uniform so it will bake evenly.
Stir the chips into the hot cream until smooth. Then add the butter.
Recipe: Salted Bourbon Butterscotch Bars
Summary: Rich butterscotch and bourbon ganache on shortbread base
- 1 1/2 cups all purpose flour
- 1/2 cup brown sugar
- 1/2 tsp kosher salt
- 1 tbs bourbon
- 1/2 tsp vanilla
- 3/4 cup unsalted butter at room temperature
- 12 oz butterscotch chips
- 1/2 cup heavy cream
- 3 tbs unsalted butter
- 2 tbs bourbon
- 1 tbs crystalized sea salt
- Preheat the oven to 350.
- Combine the flour and brown sugar in large bowl.
- Add the butter, vanilla, and bourbon and cut in with your fingers until mixture resembles coarse crumbs.
- Press mixture into bottom of 9x13x2-inch baking dish that has been buttered.
- Bake until golden brown, about 20 minutes.
- Remove from oven.
- Meanwhile bring the 1/2 cup heavy cream and the bourbon to a simmer.
- Add the butterscotch chips.
- Stir until smooth.
- Add the butter.
- Stir until smooth.
- Pour over cooled shortbread.
Cooking time (duration): 30/chill for 3 hours
Number of servings (yield): 36
Meal type: dessert
Culinary tradition: USA (General)
|Nutrition Information: |
Serving size 1 bar
images:(c) 2011 Marye Audet