Categories: Bar Cookies

Ingredients

• The Crust and Topping
• 2 cups salted butter softened to room temperature
• 1 cup white sugar
• 1 and 1/2 cups powdered sugar
• 2 Tablespoons vanilla extract
• 4 cups all-purpose flour
• The Butterscotch Chocolate Filling
• 12.25-ounce jar butterscotch ice cream topping
• 12-ounce bag semi-sweet chocolate chips
• 1 Tablespoon sea or Kosher salt

Directions

1. Preheat oven to 325°F, rack in the middle position.

2. Before you begin to make the crust and filling, spray a 9-inch by 13-inch cake pan with Pam or another nonstick baking spray.

3. Combine the butter, white sugar, and powdered sugar in a large bowl or in the bowl of an electric mixer. Beat at MEDIUM speed until the mixture is light and creamy.

4. Add the vanilla extract. Mix it in until it is thoroughly combined.

5. Add the flour in half-cup increments, beating at LOW speed after each addition. Beat until everything is combined.

6. Measure out a heaping cup of sweet dough and place it in a sealable plastic bag. Seal the bag and put it in the refrigerator.

7. With impeccably clean hands, press the rest of the sweet dough into the bottom of your prepared cake pan. This will form a bottom crust. Press it all the way out to the edges of the pan and a half-inch up the sides, as evenly as you can. Don’t worry if your sweet dough is a bit uneven. It won’t matter to any of your guests.

8. Bake your bottom crust at 325°F, for approximately 20 minutes or until the edges are beginning to turn a pale golden brown color.

9. When the crust has turned pale golden brown, remove the pan from the oven, but DON’T SHUT OFF THE OVEN! Set the pan with your baked crust on a cold stovetop burner or a wire rack to cool. It should cool approximately 15 minutes.

10. After your crust has cooled approximately 15 minutes, take the lid off the jar of butterscotch ice cream topping and put it in the microwave.

11. Heat the butterscotch topping for 15 to 20 seconds on HIGH.

12. Let the jar cool in the microwave for 1 minute. Then use potholders to take the jar out of the microwave.

13. Pour the butterscotch ice cream topping over the baked bottom crust in the pan as evenly as you can.

14. Smooth it out to the edges of your crust with a heat-resistant spatula.

15. Open the bag of semi-sweet chocolate chips and sprinkle them over the butterscotch ice cream topping as evenly as you can.

16. Here comes the salt! Sprinkle the Tablespoon of sea salt of Kosher salt over the butterscotch layer in the pan.

17. Take the remaining sweet dough out of the refrigerator and unwrap it. It has been refrigerated for 35 minutes or more and it should be thoroughly chilled.

18. With your impeccably clean fingers, crumble the dough over the butterscotch and chocolate chip layer as evenly as you can. Leave a little space between the crumbles, so the butterscotch sauce can bubble up through the crumbles.

19. Measure out a heaping cup of sweet dough and place it in a sealable plastic bag. Seal the bag and put it in the refrigerator.

20. With impeccably clean hands, press the rest of the sweet dough into the bottom of your prepared cake pan. This will form a bottom crust. Press it all the way out to the edges of the pan and a half-inch up the sides, as evenly as you can. Don’t worry if your sweet dough is a bit uneven. It won’t matter to any of your guests.

21. Bake your bottom crust at 325°F, for approximately 20 minutes or until the edges are beginning to turn a pale golden brown color.

22. When the crust has turned pale golden brown, remove the pan from the oven, but DON’T SHUT OFF THE OVEN! Set the pan with your baked crust on a cold stovetop burner or a wire rack to cool. It should cool approximately 15 minutes.

23. After your crust has cooled approximately 15 minutes, take the lid off the jar of butterscotch ice cream topping and put it in the microwave.

24. Heat the butterscotch topping for 15 to 20 seconds on HIGH.

25. Let the jar cool in the microwave for 1 minute. Then use potholders to take the jar out of the microwave.

26. Pour the butterscotch ice cream topping over the baked bottom crust in the pan as evenly as you can.

27. Smooth it out to the edges of your crust with a heat-resistant spatula.

28. Open the bag of semi-sweet chocolate chips and sprinkle them over the butterscotch ice cream topping as evenly as you can.

29. Here comes the salt! Sprinkle the Tablespoon of sea salt of Kosher salt over the butterscotch layer in the pan.

30. Take the remaining sweet dough out of the refrigerator and unwrap it. It has been refrigerated for 35 minutes or more and it should be thoroughly chilled.

31. With your impeccably clean fingers, crumble the dough over the butterscotch and chocolate chip layer as evenly as you can. Leave a little space between the crumbles, so the butterscotch sauce can bubble up through the crumbles.

32. Measure out a heaping cup of sweet dough and place it in a sealable plastic bag. Seal the bag and put it in the refrigerator.

33. With impeccably clean hands, press the rest of the sweet dough into the bottom of your prepared cake pan. This will form a bottom crust. Press it all the way out to the edges of the pan and a half-inch up the sides, as evenly as you can. Don’t worry if your sweet dough is a bit uneven. It won’t matter to any of your guests.

34. Bake your bottom crust at 325°F, for approximately 20 minutes or until the edges are beginning to turn a pale golden brown color.

35. When the crust has turned pale golden brown, remove the pan from the oven, but DON’T SHUT OFF THE OVEN! Set the pan with your baked crust on a cold stovetop burner or a wire rack to cool. It should cool approximately 15 minutes.

36. After your crust has cooled approximately 15 minutes, take the lid off the jar of butterscotch ice cream topping and put it in the microwave.

37. Heat the butterscotch topping for 15 to 20 seconds on HIGH.

38. Let the jar cool in the microwave for 1 minute. Then use potholders to take the jar out of the microwave.

39. Pour the butterscotch ice cream topping over the baked bottom crust in the pan as evenly as you can.

40. Smooth it out to the edges of your crust with a heat-resistant spatula.

41. Open the bag of semi-sweet chocolate chips and sprinkle them over the butterscotch ice cream topping as evenly as you can.

42. Here comes the salt! Sprinkle the Tablespoon of sea salt of Kosher salt over the butterscotch layer in the pan.

43. Take the remaining sweet dough out of the refrigerator and unwrap it. It has been refrigerated for 35 minutes or more and it should be thoroughly chilled.

44. With your impeccably clean fingers, crumble the dough over the butterscotch and chocolate chip layer as evenly as you can. Leave a little space between the crumbles, so the butterscotch sauce can bubble up through the crumbles.

45. When your Butterscotch Chocolate Bar Cookies are completely cool, cut them into brownie-size pieces, place them on a pretty plate, and serve them to your guests.

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