Butterscotch Bars

In honor of my grandmother’s birthday, I baked this delicious Butterscotch Bars recipe.  The flavor of butterscotch reminds me of my grandma.  I may have mentioned this when I made the butterscotch candies at Christmas time last year.  

When I was little my grandma had a candy jar that was always filled with colorful, sweetly flavored candy sticks.  My siblings and I would suck them to sharp points that cut our tongues where the colored stripes dissolved faster than the base color.  We’d have contests to see who could get the best point.

In addition to this, grandma and grandpa had a candy dish that was filled with the yellow-orange wrapped Brach’s butterscotch candies until Werther’s Originals became popular.  After that, creamy gold-wrapped candies filled the dish.

Sometimes while shopping, grandma reached into her purse and pulled out a butterscotch candy for me to suck on.  Other grandmas might give their grandchildren peppermints, but my grandma doesn’t like those.

Grandma often had some sort of baked good on her counter that included butterscotch chips.  

After dinner at grandma’s house, someone went down to the basement freezer and pulled out the gallon container of vanilla (or butterscotch or chocolate ripple ice cream) to bring upstairs.  We’d eat scoops of ice cream topped with butterscotch topping.  When I was very little, grandpa finished my ice cream for me.

Before my daughter was born, when my grandparents came to visit, we took them to the ice cream parlor in town.  Grandpa’s brown eyes lit up as he ordered his sundae.  His eyes shone as he lifted every spoonful of the dessert into his mouth.  I’m sure he didn’t look that much different at 85 than he did at 5 enjoying a similar treat.  Sometimes there would be drops of melted ice cream in his Santa white musbeard (my daughter’s word for the mustache and beard combo).

If my childhood memories of my grandparents had a flavor, it would be butterscotch (and kringla).

When this recipe came up, I couldn’t wait to make it.  It just seemed so much like a grandma recipe.  Except, I noticed it involved at least 2 steps and some extra prep.  I really am a one and done sort of girl.  It’s part of why I avoided making cookies for so long.  Making each batch took at least 8 minutes and I’d get bored waiting for things to be done.  Boredom leads to distraction which leads to waste.  Either I’d put the dough back in the fridge to make another time, or I’d put in the last pan and then forget to check it.

This time, however, it was different.  While the crust baked, I prepared the melted layer and cleaned up my mess.  By the time the crust was ready, so was I.  I poured the melted layer on and cleaned out the pan while it continued to bake for 8 minutes.  I also took advantage of the hot oven and the 8 minutes to toast the walnuts.  It makes a difference.  

When the bars were sufficiently cooled, I cut them into squares.  I removed the ugly piece and put the still slightly warm bar in my mouth.

“Mmmm…this tastes like grandma!” I moaned happily to my husband.  He may have looked at me a little strangely, but then took his own bite and immediately understood what I meant.

Butterscotch bars are rich and delicious.  There needs to be a better name for them, however.  These bars are too good for such a simple name.  If you think of something better, let me know.

The Recipe:

Butterscotch Bars

Combine:
1 1/2 cups Flour
3/4 cup Brown Sugar
4 TB Butter or Margarine

Cut together like for pastry and press into the bottom of a 9×13 pan.  Bake at 375° for 15 minutes.

Cook together until smooth:
2 TB Butter
6 oz Butterscotch Chips
1 TB Water
1/2 tsp Salt
1/4 cup light corn syrup

Pour over crust and bake for 8 more minutes.  Top with 1 cup chopped walnuts.  Let cool and cut into squares.

If you like this recipe, check out Delightful Danish Pastry, Yum Yum Cake, and Family Favorite Gingersnaps.