Gooey Butterscotch Cookie Bars

5 from 1 vote

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.

Prep Time30

Cook Time20

Total Time50

Course: Dessert, Snack

Cuisine: American

Servings: Pieces

Calories: 445kcal

Author: Emma Burton

Ingredients

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)

Caramel;

1 Tin Sweetened Condensed Milk (397g)
⅓ Cup Butter (75g)
¼ Cup Golden Syrup (90g)

Topping;

¾ Cup White chocolate, Melted (150g)
¼ Cup Milk, Optional
1 Crunchie Bar

Metric - US Conventional

Instructions

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).

Nutrition