Saturday, July 26, 2008

Butterscotch Marshmallow Bars

One of the cats has disabled the printer and despite all of my efforts I can't seem to get everything working again which leaves me writing out recipes on scrap pieces of paper when I find something that looks good on a blog.

I found this bar cookie recipe a couple of weeks ago (I'm pretty sure I found them on Taste and Tell, but I could be wrong about that.) and I intended to make them on one of the days I worked a 12-hour shift since they were a quick and easy bar cookie. In fact, one day I even went to make them only to discover I didn't have any butterscotch chips. I was highly disappointed because I was really anticipating the ooey, gooey, super-sweet goodness that this bar cookie promised. :(

The next time I was at the store I picked the chips up for this recipe, but then it took me another week to track down the scrap of paper the recipe was written on. *sigh* The wait was worth it of course. I whipped up a quick batch of these for shipping and Chris brought the leftovers in to his office at work. On the same day Chris also brought in what was left of the fougasse and not one person took any bread, they only had eyes for the uber sweet and decadent butterscotch bars.

1/2 cup butter

1 cup butterscotch chips

2/3 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups miniature marshmallows

1 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees F. Line a 9x13 pan with foil, and grease the foil.
  2. Melt the butterscotch chips and butter together, stirring occasionally until smooth. Try not to let them get too hot or they will separate. Set aside to cool.
  3. In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
  4. Bake for 15 to 20 minutes in preheated oven. Cool in the fridge for a couple of hours before cutting into squares -- unless of course you prefer an ooey, gooey, delicious mess.


burkie said...

i would've gone straight for the fougasse myself, whether in wathcing-what-i-eat mode or not, but this looks good, too :)
ps. i'm planning to make ciabatta sandwich rolls tomorrow.

giz said...

You just solved a kids' party dilema for me. I never know what kids like - it's been a while since mine were little. This is like rice crispie squares - hold the rice crispie, add the butterscotch.. I can do this...yayyyy

Anonymous said...

Made this last night. I was worried about whether it would work for high altitude, but it turned out beautifully and yummy! Have you tried this with peanutbutter chips instead of butterscotch?