This week's Sweet Melissa Sundays recipe was chosen by Pamela of Cookies with Boys. I think I gained about three pounds just reading the recipe let alone eating it- two sticks of butter, a bag of butterscotch chips, 3/4 cup of corn syrup... but are they ever delicious.
The recipe is pretty straightforward and easy to make. Just a shortbread crust made with brown sugar that is topped off with butterscotch caramel and cashews. Of course, when I was making them, I was simultaneously making ice cream and helping my three year old pour the ingredients into the mixer, so my first batch I ended up with 1 1/4 cups of flour in the crust instead of 2 1/2. It was pretty much ice cream topping in a baking dish so off to the trash it went. In hindsight, maybe I should have saved it for the ice cream!
The second batch turned out great. I sprinkled chocolate chips on half of the bars before throwing them into the oven for the last five minutes. I also cut the bars while they were still warm instead of waiting until they had cooled. I think it actually ended up being a little easier that way and I didn't have to struggle to get them out of the pan. My husband loved them and told me they were a definite do over but couldn't decide whether he liked the chocolate or the plain better. Of course my daughter loved them...
Thanks Pamela for picking such an awesome recipe- I haven't seen my husband that excited about something I baked for a while, so I know its something to hold onto! If you would like the recipe, check it out on Pamela's blog.