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Butterscotch Cookie Bars


  • Author: Kavitha
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 16 butterscotch cookie bars 1x

Description

Butterscotch flavored cookie bars


Scale

Ingredients

  • 1/4 cup Butter – soft at room temperature
  • 1/3 cup powdered Brown Sugar (adjust to taste)
  • 1 teaspoon plain Yogurt
  • 1 Tablespoon Condensed Milk
  • 1 cup All Purpose Flour
  • a pinch of Salt (skip if you’re using salted butter)
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Butterscotch Extract or Essence (use Vanilla if unavailable)

Others – Use any or all of the following

  • 1/4 cup mini marshmallows
  • 1/4 cup chopped chocolates of your choice
  • 1/4 cup chopped Nuts (any nuts of your choice)
  • 1/4 cup crushed Graham Crackers or Biscuits (for additional crunch)

note 1 – brown sugar is crucial for the butterscotch flavor. If you use regular sugar, you will still end up with regular vanilla flavored cookie bars

note 2 – yogurt and condensed milk makes the cookie bars soft. If you want crunchy cookie bars, skip the yogurt and condensed milk


Instructions

  1. To a square brownie pan, grease and line with parchment paper of aluminum foil. Make sure at least two opposite ends of the parchment paper are higher than the pan – for easy removal.
  2. Preheat oven to 160 C / 325 F.
  3. Cream together butter, sugar and butterscotch extract for 2 minutes to form a smooth and creamy mixture.
  4. Add yogurt, condensed milk and mix well.
  5. Sift and add flour, salt, baking soda and mix to form a smooth dough. If the mixture is very liquid-y, add 1-2 additional tablespoons of flour.
  6. Add the chocolate, nuts, marshmallows, crushed biscuits or crackers and fold them all in gently.
  7. Add the dough to the prepared pan.
  8. Using lightly wet hands, spread out the mixture to cover the entire baking pan. Make sure to even everything out
  9. Bake at 160 C for 20 minutes or until the cookies are completely done. Let them cool completely.
  10. Remove and slice into cookie bars.

Note

  1. Store in air tight jar up to 3 days.
  2. If you’re using a convection oven – reduce the temperature to 140 C and cover the pan with aluminum foil for most of the time. This way, the top will not burn

  • Category: Dessert
  • Cuisine: American