Salted Vanilla Butterscotch Shortbread Bars

Name: Salted Vanilla Butterscotch Shortbread Bars
Ingredients: 24 shortbread cookies, such as walkers pure butter shortbread; 3 tablespoon butter; one 10-ounce bag butterscotch chips; 1/2 cup light corn syrup; 3 tablespoon butter; 2 teaspoon cream; 1 teaspoon vanilla extract; 1 cup coarsely chopped pecans; coarse sea salt, to taste

Jessie Oleson|May 8, 2013 12:06 pm EST

2.5 (2 ratings)

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This is a perfect bar cookie. It's a buttery, butterscotchy, rich and gooey, nutty-crunchy, and then oh my god there's salt on top sort of treat.

Servings

16

Ingredients

24 shortbread cookies, such as walkers pure butter shortbread
3 tablespoon butter
one 10-ounce bag butterscotch chips
1/2 cup light corn syrup
3 tablespoon butter
2 teaspoon cream
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
coarse sea salt, to taste

Directions

Preheat the oven to 350 degrees. Grease an 8- or 9-inch square baking pan.
Combine the cookies and melted butter in a food processor or blender with a pulse mode. Press it into the pan. Bake for about 10 minutes, or until lightly golden on the edges. Remove from the oven.
Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter, cream, and vanilla. Cook and stir over medium heat until smooth.
Spread over crust. Sprinkle with the nuts; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Sprinkle with coarse sea salt. Cut into bars.