*NOTE: These Gooey Butterscotch Cookie Bars work just as well using gluten free flour*
Gooey Butterscotch Cookie Bars are an ooey gooey, cookie bar with butterscotch pudding baked right into the mixture topped with a buttery, rich, gooey caramel that is finished off with a layer of white chocolate and a crushed Crunchie Bar for luck.
These are good. I mean very good. So good, that I made these 5, yes 5 times in two weeks. Why? Partly for 'control' and 'testing' purposes but mostly for eating as I could not get enough of these bars. Seriously, arg. So good!
My cousins came round to watch movies one Saturday and they couldn't stop eating these gooey butterscotch cookie bars either. (Taste testers/family seal of approval. Check!)
When you make a butterscotch cookie bar, you want these to taste as much like butterscotch and caramel as possible. Throwing the butterscotch pudding in the mixture helps dramatically as does using a mixture of brown and dark brown sugar. The dark brown heightens the butterscotch pudding flavour and the brown sugar helps adds a lighter, sweeter caramel depth of flavour. Both these sugars add to the moisture and chew factor of these gooey butterscotch cookie bars.
Topping these with the infamous Caramel Filling recipe adds the sweet, buttery, gooey element to these bars. The sweeter caramel blends perfectly with the more robust rich, butterscotch cookie bars while not making them too sweet. Top them with white chocolate and a crushed Crunchie bar and you have yourself one beautiful butterscotch cookie bar that you will adore.
You will see from the above pictures the bars look quite different from one another. The one on the left has been cooked a little longer so is more cakey and has just melted white chocolate on top for the crunch factor. The one on the right has been slightly under-baked and has had milk added to the white chocolate so it does not set properly and remains like a type of smooth ganache. Personally I prefer the one on the right but I know some people would prefer the one on the left so I have both options in the notes of the recipe below.
I hope everyone's weeks is off to a great start. I think I'm getting hit with a cold so may week may may be off to a rocky start but at least its a good excuse to lounge around by the fire with a good movie. My favourite to watch when I'm sick is the first Harry Potter movie. Has been since I was little so I'll probably start there. If you have any good movie suggestions, let me know in the comments below!
Gooey Butterscotch Cookie Bars
- ⅔ Cup Brown Sugar (130g)
- ⅓ Cup Dark Sugar (60g)
- ⅔ Cup Butter, Softened (150g)
- 2 teaspoon Vanilla Extract
- 1 Large Egg
- 70 g Butterscotch Pudding Mix
- ½ teaspoon Baking Soda
- 2 and ¼ Cups All Purpose Flour (270g)
- 1 Tin Sweetened Condensed Milk (397g)
- ⅓ Cup Butter (75g)
- ¼ Cup Golden Syrup (90g)
- ¾ Cup White chocolate, Melted (150g)
- ¼ Cup Milk, Optional
- 1 Crunchie Bar
- Preheat the oven to 180°C (350°F) and line a 9"x9" baking tin with baking paper.
- Melt the butter and mix with the dark brown sugar and brown sugar.
- Add in the egg and vanilla extract and mix.
- Pour in the butterscotch pudding mix, baking soda and flour and mix.
- Spread evenly in the prepared pan and place in the oven for 20 minutes.
- Check it at 20 minutes as the middle should have a slight wobble but the sides and top should be set.
- Bake for 25-30 minutes if you don't want it slightly under-baked and gooey. It will turn out more cakey this way.
- While the cookie bars cool, make the caramel.
- Place the ingredients in a saucepan over a medium heat.
- Stir and wait for the butter and brown sugar to dissolve.
- Bring it nearly to the boil then remove from the heat.
- Pour over the cookie bars and place in the fridge to set for 30 minutes.
- Melt the white chocolate and pour over the caramel and spread in an even layer. (Add the milk to the white chocolate if you want a more smooth and soft white chocolate topping).
- Crush the Crunchie Bar and sprinkle over the top and place back in the fridge to set. (30 minutes).
Leave a Reply