I have had this recipe printed off for months but have been waiting for the perfect occasion to whip them up as they make a ton and I so do NOT need a sheet pan of sweets tempting me during the Holidays!
These bars (the original recipe calls them brownies, but really, these are a bar) would be the love child of a blondie and a sugar cookie bar (if baked goods could produce offspring). From the ingredieint list alone I knew I was in for a sweet and carmely treat!
Imagine a thick, soft and chewy brown sugar cookie toped with a buttery brown sugar caramel icing. Because these bars are made in a 15×18 baking pan they make the perfect treat when you need to feed a crowd.
Making the recipe as is, you will end up with an almost too-sweet dessert that will more than satisfy the strongest of sweet tooth cravings with only a small serving.
These bars are made up of a soft and chewy base with brown sugar undertones that would be a great bar on its own (maybe some butterscotch or chocolate chips thrown into the batter?) In fact, if you wanted to make these bars even easier, you could easily skip the icing step and could sprinkle butterscotch chips over the top of the warm bars right out of the oven and then spread them into a thin layer as they melt.
However, If you do opt for the icing on top be prepared for a trip to the dentist! There is 6 cups of combined sugar in the icing alone! I know it covers a lot of bars, but yowza! Personally, I feel the icing layer was a bit too thick considering the depth of its flavor and could be scaled down to ¾ the amount next time (I have given the original proportions below so if you want to make a smaller batch you can reduce amounts accordingly).
I personally found these bars a tad too sweet when made according to the recipe but fell in love with the deep, buttery, carmely flavor of both the bar and the icing. I think each component could be stand alone and may too much when paired together (whith the amount of icing called for in the recipe). Don’t get me wrong, I did enjoy these bars, if I were to make them with the icing again I would use a much thinner layer and reserve some of the icing for another treat, such as to slather on cupcakes or served warm drizzled over apple pie! MMMMM.
I took these bars to work and my boss and a co-worker asked around for an hour trying to find out who brought them as they fell in love with them! You have to understand, my boss went on and on about how great these were and he never does that and is not a huge sweet fan to begin with! Maybe my sweet tooth is too sensitive this holiday season.
I rate this recipe an 8
The recipe is from here
Butterscotch Bars with Brown Sugar Icing
1 cup (2 sticks) unsalted butter, at room temperature
3 cups firmly packed golden brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups chopped pecans, toasted
1 cup butter
2 cups brown sugar
4 cups powdered sugar (i sifted mine)
1/3 cup half and half or whole milk
1 tablespoon vanilla
Preheat the oven to 350 F. Line a half-sheet pan (13×18 inches) with aluminum foil and grease foil with butter or cooking spray.
Using an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until fluffy, about 2 minutes. Add the eggs and vanilla and continue beating for another minute.
In a bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the batter mixture on low speed until incorporated. Stir in the pecans.
Pour into the prepared pan, smoothing the top. Bake until the bars are set and slightly puffed, about 25 to 30 minutes.
Cool completely before icing.
When brownies are cool, spread icing evenly over the top. Let them sit for about 30 minutes to allow the icing to firm up before cutting into squares.
While the bars are cooling, make the icing:
Brown Sugar Icing: In a saucepan set over medium heat, melt butter and brown sugar. Once the mixture is lightly bubbling, decrease the heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
Using an electric mixer fitted with a paddle attachment, beat the powdered sugar, half-and-half and vanilla on medium speed until creamy, about 1 minute.
Add the melted butter mixture and beat until combined.
Note: If you don’t own a half-sheet pan, you can bake the brownies in a 9×13-inch pan. Adjust the baking time and watch them carefully. You may have too much icing.