Butterscotch bars

Butterscotch bars

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(25 ratings)

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Cooking time

Prep: 15 mins - 20 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 12 bars

Wonderfully chewy snacks for outdoor days and picnics

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
387
protein
5g
carbs
49g
fat
20g
saturates
8g
fibre
2g
sugar
35g
salt
0.3g

Ingredients

  • 140g butter, plus extra for the tin
  • 2 large eggs
  • 350g light muscovado sugar
  • 2 tsp vanilla extract
  • 250g self-raising flour
  • 100g bar milk chocolate (we used Green & Black's), cut in big chunks
  • 100g macadamia or pecan nuts, coarsely chopped
  • icing sugar for dusting

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Method

  1. Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don’t over-beat.
  2. Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.

Recipe from Good Food magazine, July 2004

Comments, questions and tips

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Comments

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barbarella1's picture

Oooh! These are good. Very easy to make. I replaced the nuts with 100g chopped chocolate as my children aren't keen on nuts. Left the whole thing in the (brownie) tin overnight and were very easy to slice next morning. As they are so sweet, I cut each square into 2 triangles. Delicious!

samaraspuff's picture

Nice recipe, very easy to make. I used hazelnuts rather than macadamia/pecan nuts as I prefer the taste.

Like others, I found the bake rather gooey after 30 minutes, so I baked for another five with a foil cover. After having a disaster with Sticky Plum Flapjack bars from leaving them to cool over night and then not being able to slice them, I was wary of doing the same here, although with its cakey texture, they would probably have been alright to slice in the morning.

After tasting the recipe, I found that they were rather sweet and not chocolate-y enough. This was despite lowering the sugar to 300g. I would probably increase the chocolate to 150g, and also the butter slightly to 150 - 175g. The batter was a little bit stiff for my liking, so maybe adding some cream or milk - maybe even evaporated milk may help there.

I would definitely experiment with this recipe a few more times.

njh123321's picture

Just about to make these for the 3rd time in 10 days.........absolutely amazing, I've cooked them for French guests who loved them and am now making a batch for my son to take to work.....so easy and quite impressive too. I had some lovely glace fruits which I chopped up small and put in instead of the nuts and I use chocolate drops ( for pure laziness), delicious.

satans_lil_sister's picture
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Gorgeous brownie-like texture. Very popular at the work meeting I took them too.

beatletx2011's picture
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Made these for fun in a cookery lesson - LOVELY, share them out to class mates and they are gone with in seconds!! and demands of more or if not, the recipe!!

vanhetwolske's picture
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So easy to make, left them in the oven for a bit longer than stated cos were very gooey after the given time. However, they were
delicious and hardened up well once cooled. A hit with everyone that tried them. Not the healthiest of recipes, but well worth making them for a treat.

Will try with walnuts or pecans and dark choc next time. YUM.

jillymholmes's picture
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Took these to share in the school staff room on my birthday. Enjoyed by all. Two people asked me for the recipe. Quote "Just what I needed with my coffee while I was on playground duty in that cold wind!" I thought they were sweet, but obviously some need the sugar rush!!

catherinesalisbury's picture
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Absolutely delicious. Nice and chewy like the recipe says. The only problem I had was that the mixture took longer to cook than the recipe says, but the end result was still OK. I used milk and dark choc chunks and no nuts... scrummy. Will deffo make these again

mrstoyne's picture

Definitely will make again, really lovely.

mariabudgen's picture
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Naughty but nice! Been making these since the recipe came out and other half likes to take a batch to his work to treat the team occasionally. Best to leave in the tin to cool overnight and then cut, as another reviewer has suggested. Crusts need to be firm but inside a bit gooey, like brownies. This time I substituted blanched and flaked almonds for the pecan nuts and they're still good. I also ran out of light soft brown sugar so used dark soft brown for the final 100g and they came out the same. I use an 11x7 inch tin and it makes about 15 wedges.

mismellyt's picture
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I made these last night. They taste nice but they didn't really set very well. I think maybe there is too much sugar in the mix!

eleanormayo's picture
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I only had 300g of light muscovado so topped it up with dark and used 100g of milk chocolate chunks and 100g of dark chocolate chunks as I knew I had a chocoholic coming round! I read the comments above so left to set in the tin overnight, but not sure where I went wrong as they were not as gooey as described or as in the picture, still very tasty though.

deborahadawson's picture
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When I took them out of the oven I thought they were under done, so put them back for an extra 5 mins. However , once they had cooled, they firmed up and had become wonderfully soft and chewy. Absolutely gorgeous, I could eat them all! Will definitely be making these again.

jojoricketts's picture
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I tried these last nigth and they were nice but they didn't come out as expected. They were more like a sponge cake then how everyone else is describing them. Not sure what I did wrong I followed the recipe and cooked them for 25 mins on 160 in a fan over. Any ideas?

nonnahiggins's picture
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We have been baking these for several years now and still love to eat them. We have reduced the sugar a bit (300g) and since we live in Germany and dont get self/raising flour there - normal flour works just fine. Good for small kids without the nuts as well.

lucyfrearson's picture
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These always go down well at work and I'm always asked for the recipe. I was a bit confused with the gooey middle to start with but now now just to take them out after 30mins and leave them alone until the next morning when they are easy to slice with a sharp knife

toffeeman's picture
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Very addictive

chrisbray's picture

This recipe even impressed my French guests, not always an easy task!

wondermum's picture
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I only got to eat one of these as they vanished very quickly, didn't bother with the nuts as two of my tribe don't like them.
Maybe next time I will add the nuts then there will be more left for me!!!

gillian23's picture

i agree with sally- how much sugar!! very sweet and bit gooey.
still went down well with the family though!!!

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