Chocolate Butterscotch Bars

Last Friday a friend of mine hosted a party: The Grand Dessert Happening (literal translation of the Dutch “Het Grote Toetjesgebeuren”). It’s basically a party to which everyone has to bring some sort of dessert or baked good. The first edition was in June, and it was so much fun! One table was completely packed with all kinds of baked goodies and everything was really delicious! This time there were fewer baked goodies, but more bottles of glühwein, which is not so surprising, since it was the Frosty/Frosting edition. It was a lot of fun, once again!

Of course, what with me being me, I did bake something for the party, and it was a great success! Taste-wise, that is, because the chocolate butterscotch bars I made looked kind of weird since the butterscotch didn’t really solidify that well.

Still, though, they tasted great (apparently — I don’t like butterscotch, so I didn’t eat these) and I figured out what I did wrong, so I can warn you about it in this post.

These chocolate butterscotch bars are perfect for a cold wintery day, perhaps with a nice mug of hot chocolate. I hope you enjoy this recipe!

chocolatebutterscotchbars3

You’ll need…

For the dough:

– 225 g plain flour

– 0,5 teaspoon baking powder

– 150 g dark chocolate

– 115 g butter, in cubes (don’t melt it)

– 50 g demerara sugar

– 2 tablespoons ground almonds

And for the butterscotch layer:

– 175 g butter, in cubes

– 115 g white caster sugar

– 2 tablespoons golden syrup

– 175 ml condensed milk

– 150 g whole hazelnuts, roasted

For the top layer:

– 250 g dark chocolate (for the chocolate layer)

You also need…

– a baking tin of 30 x 20 cm

– parchment paper

– a saucepan

– and an oven of course! The dough for the bars needs to be baked at 160 °C (don’t forget to preheat your oven)

Let’s get baking!

Make ‘n’ bake the dough! So, we start with the first layer (makes sense if you think about it). For this part you’ll need the top bit of the ingredients list (“for the dough:”). Start of by melting the chocolate au bain marie.

While your chocolate is doing its thing in the bain marie, sieve the flour and baking powder above a bowl. Now you need to add the butter and mix it with the dry ingredients in the bowl until you’ve got a nice and crumbly dough. You can use a spoon for this, but it’s more effective to use your hands. Then you need to add the sugar. Once the chocolate is completely melted add it and the ground almonds to the dough and mix everything with a spoon.

chocolatedoughlayerNow, line your baking tin with parchment paper (I didn’t do so and it was near impossible to get the bars out of it in the end) and then spread the dough in the tin. Press the dough a bit with a spoon and make sure it is spread out evenly. Pierce the dough with a fork in a couple of places. And then it’s time to put it in the oven for about 25 to 30 minutes! Once it’s done, take it out of the oven and let it cool.

Prepare the butterscotch layer You can wait a little while before preparing the butterscotch layer, since the chocolate dough part needs to be baked and cooled before pouring on the butterscotch. Clean up the kitchen a little and have a cup of tea and then get cracking at the butterscotch. Put the butter, golden syrup, condensed milk and caster sugar into a saucepan and heat it while stirring until the butter and sugar are melted. Now, let the mixture stew until it’s turned a golden brown.

This is where I went wrong. I used light brown caster sugar instead of white caster sugar and that made it quite impossible to see when the mixture was done. My mixture obviously wasn’t done, and that’s why it was runny. So, I can’t really tell you how long it’ll take for yours to be done.

butterscotchlayerOnce the butterscotch mixture is done, add the roasted hazelnuts to it. Then you need to pour it onto the (now baked and cooled) chocolate dough. Make sure the hazelnuts are evenly spread out, like on the picture on the right.

Prepare the chocolate layer We’re almost done! All that’s left to do now is prepare the chocolate layer to go on top of the butterscotch. Again, melt the chocolate au bain marie. Once it’s entirely melted, pour it onto the butterscotch and spread it out evenly so everything is covered. Let the entire thing cool, until the chocolate on top is nicely solidified.

thirdlayerchocolate

Next up is taking the now still one giant bar out of the baking tin. For me this was quite a hassle, but if you’ve used the parchement paper I hope it’ll be a lot easier for you. Once you’ve taken it out cut it into bars (any size you want). Use a sharp knife and be gentle because the chocolate layer breaks easily.

And that’s it! It takes a little time, but then you’ve got yourself a nice wintery snack. I hope you enjoy.

Also: Merry Christmas everyone!

chocolatebutterscotchbars2

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5 thoughts on “Chocolate Butterscotch Bars

  1. Pingback: Versatile Blogger Award | Art and Soul

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