Make these IMMEDIATELY, people. Salted Dark Chocolate Butterscotch Cookie bars are no joke. They seem non descript, with their average looking blonde color and square shape: no decorations, no shmancy ingredients. But these affirm that a simple cookie just might be a thousand times more delicious than the fanciest of cupcakes.
Miss Fats made these little guys to celebrate the end of classes and provide a little cushioning for that paper extension she needed. Given her current butterscotch addiction, she gravitated toward Passports and Pancakes’ tasty looking recipe for a little salty-sweet treat. Since Miss Fats was baking for a smaller crowd, she halved this recipe and had no problems with the result. The original recipe seemed to make too many: 40 cookie bars? But NOW SHE KNOWS WHY. These bars were gone so fast, Miss Fats was just left mourning the loss of some butterscotch saltiness to stick in her mouth. This was a solid and simple recipe that allows for a good deal of play with ingredients and servings. Passports and Pancakes’ recipe allows for an adjustment of salt based on taste, but Miss Fats seriously recommends upping it to at least 1 1/2 tsp (for the half recipe) to make sure you get that perfect balance. Also, since she’s a grad student and cannot afford nuts, she threw in some extra white chocolate chips she had on hand instead of almonds.
Miss Fats would like you to know that this recipe technically doesn’t call for crack. It just tastes like it.
Sunday Sundaes 