I have a lovely autumn offering for you today. In case you’ve forgotten, butterscotch is an awesome fall flavor. Just imagine eating these cookie bars by a fire pit while the leaves crunch underfoot.
Or, you know, hidden in a closet from your kids. Whichever image suits you best.
I can’t think of a happier way to highlight the superiority of butterscotch than these thick cookie bars. They’re chock-full of butterscotch chips and topped off with even more of the stuff. Say hello to my new favorite bar cookie!
Recently, my favorite protein bar changed their recipe and now they taste gross. One part of me is really upset about this (time to find a new protein bar, so I’ll take suggestions!), but another part is relieved. I thought my tastes had changed, that something was wrong with me.
How often do our tastes change? They say every seven years, but it must be far more often than that. Either that, or our taste for a particular food changes every seven years, but not all foods. So, I might start liking coconut one year, and mint another, but not at the same time. What that means is that our tastes are changing all the time. That’s my nerdy theory, anyway!
When I bit into my protein bar a few weeks ago, it tasted absurdly sweet, like aspartame. I’m not into that at all, so I ate about three bites before casting it aside. Have you ever noticed that artificial sweeteners are often way too sweet? They just don’t taste good, not even to a dessert fanatic like me. There is such a thing as too much.
And too spicy, too. Kenny can eat food with any degree of heat, shrug, and say it’s not hot enough. Not me. I’m a total wimp. I take a bite of my favorite spicy crunchy salmon roll and have to down half a glass of water before eating another piece. Too much spice just ruins the flavor of the dish.
So not only do our tastes change, but they’re highly subjective. Never bother apologizing for your taste. If someone thinks you’re crazy because the thought of Thin Mints doesn’t get your heart racing with glee, tell them to get over it and enjoy having all the cookies to themselves. More for them!
And if you don’t like butterscotch, I’m not really sure what your problem is, but I accept it. Still, these bars are the very essence of butterscotch goodness, all chewy and thick and desirable. If you have no problem with butterscotch, get on this train, like, yesterday.
Look at how thick these guys are. I’m so proud of them. They have some real heft. Everyone loves a bar with bite. And they’re not only brown sugary, but they’re also full of butterscotch chips. I was very generous.
If you look closely at the pics, you’ll notice that the butterscotch chips on top are sort of melted-looking and bendy at the edges. That’s because I piled them on right after these bars came out of the oven. Butterscotch chips will pretty much hold their form unless you really force them not to, but if you put these on while the bars are hot, the chips will melt into the top of the bars and stay there, for the most part. Some will come off, and then you’ll eat them. It works either way.
When you’re done, you have a dessert bar to be proud of, something that is autumnal but that isn’t made out of apple or pumpkin. How’s that for change? After all, our tastes change all the time, and so should our treats. Getting stuck in a dessert rut is a big no-no. Embrace change!
1 cup unsalted butter, softened
1 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 cups flour
1 cup butterscotch chips, divided
- Preheat the oven to 350. Line an 8-inch square pan with aluminum foil, leaving enough to hang over the sides. Coat with cooking spray.
- In the bowl of a stand mixer, beat the butter and brown sugar until fluffy. Add the egg and vanilla and mix again. Gradually add the flour, mixing until just incorporated. Fold in 1/2 cup of the butterscotch chips, leaving the rest for the top.
- Pat the cookie dough onto the prepared pan evenly. Bake for 20-25 minutes until golden and set.
- Turn the oven off and sprinkle the remaining butterscotch chips on top. Return to the oven for two minutes.
- Remove the bars from the oven and cool completely. Cut into squares. Store in an airtight container.