This is a recipe I picked up about 20 years ago on one of those little recipe cards the Dairy Farmers of Ontario put out. It’s a very attractive butterscotch Blondy with a caramel almond topping and chocolate drizzle, really pretty! Follow the directions verbatim for the nutty topping otherwise you may end up with a hard caramel toping that is impossible to eat without a tooth breaking. Thank you Leanne for the gorgeous plates!
Butterscotchy Almond Bars
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 cup butter
- 2 cups packed brown sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 2/3 cup of dark chocolate chips, melted
- Preheat oven to 350°F.
- Combine flour and baking powder, set aside.
- Melt butter in a medium pan and blend in sugar.
- Remove from heat and beat in eggs (be careful so you don’t get scrambled eggs).
- Add vanilla and fold in flour mixture until entirely combined.
- Spread evenly in a 13″ x 9″ x 2″ pan that has been well greased.
- Bake for 20 minutes.
- 1/4 cup butter
- 1/3 cup sugar
- 1/3 cup corn syrup (or maple syrup or Lyles Golden Syrup)
- 2 tbsp water
- 1/4 tsp salt
- 1 1/2 cups sliced almonds
- Melt butter, sugar and corn syrup in a saucepan; add water and salt and boil for 4 minutes.
- Stir in the almonds and immediately spread over the cooked batter. Bake for an additional 15 minutes.
- Allow the slab to cool completely and cut off the edges (makes for great snacks or a crust or crumble) and drizzle the chocolate on top. Allow the chocolate to set completely before you cut into square or bars.