Butterscotch: 1½ cups butterscotch chips
Trail Mix: ¾ cup chocolate chips + ¾ cup mixed nuts and dried fruit
The Method: Press, Pour, Bake, Devour
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment.
Step 2: Make the Crust
In a medium bowl, combine flour, sugar, and salt.
Add the cold butter cubes and cut in using a pastry blender, two forks, or your fingertips until the mixture resembles coarse meal with pea-sized butter pieces. It should hold together when pressed but still look crumbly.
Press the mixture firmly and evenly into the bottom of your prepared pan.
Bake for 12-15 minutes, until just set and very lightly golden around the edges. Don’t overbake—it will continue cooking with the filling.
Step 3: Make the Filling
While the crust bakes, prepare the filling:
In a large bowl, whisk together eggs, brown sugar, corn syrup, melted butter, and vanilla extract until smooth.
Add flour, baking powder, and salt. Whisk until just combined—no lumps.
Fold in your chosen add-ins (chocolate chips, coconut, nuts, etc.).
Step 4: Assemble
Pour the filling over the warm crust and spread evenly.
Step 5: Bake
Bake for 25-30 minutes, until the edges are set and the center is just barely jiggly when you gently shake the pan. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
The key to gooey: Slightly underbaked is perfect. They’ll continue setting as they cool.
Step 6: Cool Completely
Let the bars cool in the pan on a wire rack for at least 2 hours. This is crucial—warm bars will fall apart. For cleanest slices, refrigerate for 1-2 hours after cooling.
Step 7: Slice and Serve
Lift the bars out using the parchment overhang. Place on a cutting board and slice into squares with a sharp knife, wiping the blade clean between cuts.
ADVERTISEMENT
