Butterscotch Shortbread Bars

Name: Butterscotch Shortbread Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 45 small bars
Ingredients: 1 cup unsalted butter; 1 cup powdered sugar; 2 cups all purpose flour; ½ teaspoon kosher salt; 1 large egg; 1 cup butterscotch morsels

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
45 small bars
Calories
87 kcal
Course
Baked Goods
Cuisine
American

Butterscotch Shortbread Bars

Nicole Henderson

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With a light crumb and buttery taste, these easy shortbread bars have real butterscotch pieces in every bite. This recipe for Butterscotch Shortbread Bars is as deliciously easy as it gets!

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Ingredients

Servings

1 cup unsalted butter
1 cup powdered sugar
2 cups all purpose flour
½ teaspoon kosher salt
1 large egg
1 cup butterscotch morsels

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Instructions

In a small saucepan on medium-low heat, melt butter. Bring to a boil and allow to brown for 1-2 minutes. Remove from heat, allow to cool for a few minutes.
In a large mixing bowl, add melted butter with powdered sugar, mix completely. Add flour and salt. Mix together (will be crumbly). Add in egg and butterscotch, mix until completely combined.
Line a 15x10x1 baking sheet with parchment paper. Place dough on baking sheet and press (with palms of hand) to about 1/4 inch thick. Shape into a rectangle (doesn't have to touch side of pan). Mine was about 12x10.
Bake in a 350 degree oven for 20-25 minutes, until lightly browned. Remove from oven and cool about 5 minutes. Using a sharp knife, make slices into cookies about 3-inch x 1-inch. Don't separate, allow to cool completely.
When cooled, separate cookie bars (using knife if necessary). Store in air tight container for one week. ENJOY!

Notes

Browning the Butter: Heating your butter on the stove top gives the shortbread a richer, almost toasty butter flavor. After boiling the butter, you only need to heat it for a couple of minutes, just until the butter turns golden. Be sure to let the butter cool completely before adding it to the dough!
Don't spread too thin: A 15 x 11 inch cookie sheet with rimmed edges is the perfect size for making the bars but your dough doesn't have to reach all the edges of the pan. My shortbread rectangle was about 12 x 10 inches and 1/4 inch thick.
Line your pan with parchment: Shortbread dough has a tendency to stick to unlined pans making them difficult to remove in one piece. Parchment paper allows the bars to slide off the pan with ease. DO NOT USE WAX PAPER.
Do not separate the bars too soon: Slice the dough into bars about 5 minutes after removing them from the oven but wait to separate the bars from one another until they're totally cooled.

Nutrition Information

Show Details

Calories 87kcal (4%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Cholesterol 15mg (5%) Sodium 36mg (2%) Sugar 6g (12%)