Sometimes I crave things and I’m not sure why. Often it’s the most irrational things you could imagine: buttered rice with kimchi for lunch, pasta with vinaigrette and tuna for dinner. Weird stuff. Some cravings are clearly my body telling me I am needing an element, a mineral, whatever you want to call it: 2 glasses of skim milk after the gym, orange juice first thing in the morning, greens for dinner. And some cravings are just pure food lust. Last night, I had a food lust-type craving for butterscotch.
Mmm, butterscotch. When I was in Maine this summer, my sister mentioned that a cousin of ours is also a fan of our favorite ice cream shop, and when he goes there he always orders a sundae with pistachio ice cream and butterscotch. Whoa. That is hardcore. As soon as she mentioned it, a switch flipped and all I was interested in, ice cream-wise, was butterscotch. (I did not do the pistachio ice cream. I am a little less adventurous than that.) At this particular shop, the ice cream and toppings are homemade, and the butterscotch was so good! It wasn’t cloyingly sweet and there was a rich, dark flavor that indicated it was a tried-and-true recipe. Since then, I keep seeing butterscotch recipes I would like to try: a sauce recipe I found on Pinterest, a candy recipe I am considering making for Christmas gifts, a pudding recipe I saw on another blog yesterday. I think the pudding was the catalyst of yesterday’s craving, and I didn’t have all the ingredients handy. But I did have the ingredients for these cookie bars. They are chewy and buttery with a little crisp to the crust and just enough chocolate; a great step-up from a basic chocolate chip cookie and the solution to my craving for butterscotch.
Chocolate Chip Butterscotch Bars
adapted from this recipe
- 1/2 c. granulated sugar
- 1/2 c. packed brown sugar
- 1/4 c. butter, softened
- 2 large eggs
- 1 tsp. vanilla
- 1 c. all-purpose flour
- 1/4 c. white wheat flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 c. semisweet chocolate chips
- 1/4 c. butterscotch chips
Preheat oven to 350 degrees. Grease an 8″ x 8″ pan.
Cream butter and sugars together until they reach the consistency of wet sand. Add eggs, one at a time; blend thoroughly after each egg. Add vanilla.
In a small bowl, sift together flours, baking powder and salt. Using a wooden spoon (not the mixer), incorporate dry ingredients into the butter-sugar-egg mixture until just combined. Add chocolate chips and butterscotch chips and mix until they are distributed evenly. Pour batter into prepared pan; bake for 35 mins. or until a toothpick inserted in the center comes out clean. Cool before serving. Makes 20 bars.