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
Ingredients:
- 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
Directions:
- 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.
Nutty topping:
- 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
Directions:
- 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.
[…] Butterscotchy Almond Bars √ […]
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[…] Butterscotchy Almond Bars […]
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I love that plate but I love the bars even more!
these must be out of this world
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Thank you Sawsan! The trick is not eating them before I give them away; I hide them in the freezer in the basement!
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Delicious! The plates are beautiful, too! I LOVE when you pick up a recipe card from somewhere and it ends up being a favorite!
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Me too Ann; do they even have recipe cards anymore? I used to have a little wooden box of them.
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Oh! Those are gorgeous plates! I love them. 🙂 Sadly, I’d be that human alive that doesn’t love butterscotch. My dad would sure LOVE this though.
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Normally, Kristy, I’d be really bummed, but it just leaves more for us! 😉
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Thanks for the tips Eva! They look delicious! I don’t know of a human alive that doesn’t love butterscotch 🙂
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Well, I thought so too, Lorraine, but one of my readers is one! Leaves more for us 😉
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Georgeous bars and the presentation is very classy. 🙂
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Thank you Maria. Butterscotchy goodness with the crunch of almonds.
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If these taste half as good as they look, they’d never make it out of my kitchen! Thanks for the warning about the nutty topping. It would be a shame to make a pan of these, only to find them to hard to enjoy.
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Thanks John. They are the perfect combo of chewy and crunchy.
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Wow, Eva, you have been one busy woman!! I love the presentation of these delicious looking bars… so festive with the chocolate drizzle and the silver balls aglow behind. I get the best recipe ideas from similar sources… you just never know where inspiration is going to strike! 🙂 (love your holiday profile pic too!)
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Thanks Kelly! My goal is to bake two things per night – I have 5 items so far (ran out of brown sugar one night); we have friends for dinner on Saturday, and I want to give them their goodie package!
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Friend- do you realize how scrumptious these look. My mom is here helping with the baby and I just showed her the pictures and she said we must make these NOW! I agree- absolutely delicious looking
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Thanks Jessica. So nice of your mom to help you out. Did you have your baby and I missed it?
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Those look great. Am I missing the chocolate instructions. (OK, I could just drizzle any right?)
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I missed it too Greg, thanks. Any would work, just melt and drizzle. I updated anyway. Thanks again. Serves me right to input on my iPhone again.
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Boy, don’t these look good…butterscotch, almond and chocolate, that’s a winner. One more to add to my “to try” list. So many great recipes….so little time!
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Oh, just realized as I was cutting and pasting…what kind of chocolate did you use for drizzle? Looks like bittersweet.
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Thanks Betsey, the chocolate I used was dark chocolate, but any would work.
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Thanks Betsey, it’s a great flavour combo!
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Truly wonderful… butterscotch is the awesomeness! I love how you get them in such even slices too… Mine are always extremely mis-shapen… well, I call it “rustic looking” 😀 I bet these taste so good – do you know what one could use instead of corn syrup? I see it in a lot of recipes and it’s not really something you can buy in the EU at all.
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Hi Charles, JT took the liberty and cut them up, so the even slices must be attributed to his skill (I have to admit that I was rather annoyed because I wanted to cut them in smaller slices so I have more of them) – I shall eat my words, apologize again and give him your wonderful compliment! You could use Lyles Golden Syrup as a substitute for corn syrup! I should update the post as I ran out of the corn syrup so I used maple syrup instead with no appreciable difference.
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