14: Fudgy Butterscotch Bars
[Edit: for the recipe I’ve made below, in the properly sized pan, see my post here.]
After spending all afternoon looking at tax information, I was tired (read: anti-social) and lacked inspiration. When I told Alex what I thought I’d make, he said, “I don’t want to eat that.” Ever. So I just made a bag of dumplings instead.
But I gotta make sure that I make more recipes! After my long day, I settled on either chocolate or butterscotch brownies. Since I’ve made both of those recipes before, I flipped around and found:
Fudgy Butterscotch Bars (from Pillsbury Best Cookies Cookbook)
Imagine that you’re making a butterscotch brownie (brownie dough with brown sugar instead of white, and no cocoa), and you decide to swirl in an easy fudge (chocolate chips melted with sweetened condensed milk). That’s pretty much what it is.
It called for a 15×10 jelly roll pan, but I didn’t have one so I just put it in a 9x13in pan instead. (Guess what’s going on my Amazon Wish list now!) I had to bake it longer, so I pretty much had to guess when they’d be done. I think I did an extra 10 minutes, so the edges are a little hard/chewy, while the inside is pretty gooey. All I had in the house was actual butter, which I didn’t grow up eating and don’t care too much for, so the butter flavor seems a bit intense for me.
But, overall I think they’re pretty good. Just intense. This is supposed to be 48 servings.
EDIT: The more I eat these, the more I wish they had a graham cracker crust. It really just makes me want Cookie Bars instead.