City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Chewy Butterscotch Almond Bars

Nov/Dec 2015

From Georgia Annis

This recipe reminds me of a chewy, nutty chocolate bar!

Cookie Base:

1-1/2 c. all-purpose flour

2 t. baking powder

1/2 c. unsalted butter, room temperature

2 c. packed brown sugar

2 large eggs

1-1/2 t. vanilla extract

Nutty Topping:

1/2 c. unsalted butter, room temperature

2/3 c. each sugar and dark corn syrup

4 T. water

1/2 t. sea salt

2-1/2 c. sliced almonds (not toasted)

2 oz. each white chocolate and dark or semi-sweet chocolate, melted

Preheat the oven to 350°F. Prepare a 13 x 9-inch cake pan by cutting a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides. Press the parchment into the pan so it fits snugly into the bottom, then remove it. Spray non-stick cooking spray directly onto the bottom and sides of the pan and set the parchment paper on top. This will help the parchment stick to the pan and keep it from moving as you prepare your cookie base.

To prepare the cookie base: whisk together the flour and baking powder and set aside. Melt the butter in a large pot; remove it from the heat and whisk in the brown sugar, eggs, and vanilla. Add the butter mixture to the flour mixture until combined well, then spread the batter evenly onto the parchment in the pan. Bake for 20 minutes. The base will sometimes puff slightly, so gently pat it down with a spatula, if needed.

To make the nutty topping: combine the butter, sugar, corn syrup, water and salt together in a small saucepan over medium-low heat. Bring to a slight boil and cook for about 4 minutes, until the sugar has dissolved and the mixture looks like a thick caramel. Remove from the heat and slowly stir in the almonds.

Pour this mixture over the prepared cookie base and continue to bake another 15 minutes. Remove and let cool on a rack. Drizzle with the melted white and dark chocolate, let the chocolate set, remove from the pan and cut into 1-inch squares. Makes 2 dozen.