Butterscotch Peanut Butter Bars
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Rich, gooey butterscotch and creamy peanut butter bars on a shortbread crust.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 100 ggolden syrup
- 100 gpeanut butter
- 2 eggegg yolks
- 1 tspsalt
- 150 gbutterscotch chips
- 1 tspbaking soda
- 1 tspvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line an 18cm square baking tin with parchment paper.
- 2
In a medium bowl, whisk together the flour and baking soda.
- 3
In a large saucepan, melt the butter and sugar over low heat, stirring occasionally.
Tip: Be patient, as this may take 5-7 minutes.
- 4
Remove the saucepan from the heat and stir in the golden syrup until well combined.
Tip: The mixture should still be slightly warm to the touch.
- 5
Stir in the peanut butter until smooth.
- 6
Beat in the egg yolks one at a time, followed by the vanilla extract.
- 7
Stir in the flour mixture until just combined, being careful not to overmix.
- 8
Press half of the dough into the prepared baking tin.
- 9
Melt the butterscotch chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 10
Spread the melted butterscotch over the dough.
- 11
Top with the remaining dough and press gently to seal.
- 12
Bake for 25-30 minutes, or until the edges are lightly golden.
- 13
Remove from the oven and let cool completely in the tin.
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