Salted Vanilla Butterscotch Shortbread Bars Recipe

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

1. Preheat the oven to 350 degrees F. Grease an 8 or 9-inch square baking pan.
2. 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. 
3. Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter, cream, and vanilla. Cook and stir over medium heat until smooth.
4. 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. 

Comments

[Cakeyboi]

This looks soooo decadent and delicious! Must give it a try - think I might try pistachios :)

[Erin @ The Spiffy Cookie]

It's almost too cute to eat with those eyes!

[Brenda]

I MUST make these!!! Too bad the recipe only makes one serving :)

[Vanilla Bean Pods]

Hi,

This is a fantastic recipe, and great fun to make with the kids. Thanks so much for posting it.

All the best, Alex