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Birchwood Butterscotch Bars


Butterscotch Bars (YES we're not kidding)...

These yummy cookie bars have become THE NUMBER ONE favorite over the years. But you know what!? Our bakers sorta detest baking them because they are a bit fussy ... :)

See, this is not an easy bar to master “in bulk” (like for 150 girls). So we have experimented over the years and learned a half sheet pan works way better than one of our big ones. Also, if it is a hot day at camp (which means it is even hotter in our bakery) it is important to work fast or everything falls apart. (That is why they serve these bars cold sometimes - our baker has popped them in the freezer so they can cut them without them falling apart).

In any case, like our toffee bars, the trick is to spread your dough JUST RIGHT. Not too thin – or they will get crispy and dry --- and and not too thick or they will be raw and goopy.

SO! Girls - don’t be surprised if it takes several batches before you “nail it”. The good news is that a botched butterscotch bar is still pretty darn amazing! In fact, some like them “gooey” vs “chewy” – and some like them a little burned vs "just right"!

In any case, we hope you give it a try and enjoy baking these every step of the way – no matter what happens, you’re sure to have takers! And the more you do it, the more confident you will become at EVERYTHING in the kitchen! Yay!!!

Ingredients: ½ Cup Butter 2 Cups Brown Sugar 2 Eggs 1 tsp vanilla 2 cups sifted all-purpose flour 2 tsp baking powder ¼ tsp salt 1 package semi-sweet chocolate chips 1 package butterscotch chips (optional)

1. In a saucepan, combine butter and brown sugar. (It helps if you cut your butter into smaller squares, especially if it is cold). Cook over low heat, stirring constantly. Cool.


2. Pour your mixture into a bowl. Add eggs, one at a time, beating well after each. 3. Add vanilla.


4. Sift dry ingredients together. 5. Add dry ingredients to the mixture. Stir thoroughly.


6. Press your dough with your fingers into a greased pan (10 x 15). This can be a cookie sheet with 1-2 inch edges or a cake pan. Make sure it is nice and even.


7. Bake at 325 degrees for about 15-20 minutes until fairly soft and golden brown. *NOT DARK


8. Immediately sprinkle chocolate chips (and butterscotch if you like!) on the top so you cannot see the dough. Let them melt and then “frost” the melted chocolate into all the corners evenly.


9. Let cool and then cut into squares – enjoy!



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