Ingredients
To make your own batch of delicious Butterscotch Squares, here’s what you’ll need:
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For the Base:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar, packed
- 1 cup shredded coconut (optional)
- 1 cup chopped walnuts or pecans (optional)
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For the Butterscotch Topping:
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- A pinch of salt (optional, to balance the sweetness)
Ingredient Highlights
- Graham Cracker Crumbs: The graham cracker crumbs form the base of the squares, providing a deliciously crisp, slightly sweet texture that contrasts with the creamy topping.
- Butterscotch Chips: These chips bring that signature butterscotch flavor to the dessert. When melted, they create the smooth, gooey topping that makes Butterscotch Squares irresistible.
- Butter: The use of butter in both the base and topping adds a rich, velvety texture and helps bind the ingredients together.
- Nuts: Optional nuts such as walnuts or pecans add a satisfying crunch and enhance the overall flavor profile with a toasted, nutty taste.
- Shredded Coconut: Another optional addition, coconut adds texture and a hint of tropical sweetness, though it can be omitted for a more straightforward flavor.
Instructions
Step 1: Prepare the Base
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Mix the Ingredients: In a large bowl, combine 1 ½ cups of graham cracker crumbs, ¼ cup of packed brown sugar, and 1 cup of shredded coconut (if using). Stir well to combine the dry ingredients evenly.
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Add Butter: Pour in the melted butter and mix everything together until the mixture is moist and crumbly. The butter should bind the dry ingredients together, giving the base a firm yet crumbly texture.
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Press the Base: Line an 8×8-inch (or 9×9-inch) baking pan with parchment paper, leaving a bit of overhang to easily lift the squares out later. Press the graham cracker mixture evenly into the bottom of the pan, making sure to create an even layer. You can use the back of a spoon or a flat surface to press it down firmly.
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Refrigerate the Base: Place the pan in the refrigerator for 20-30 minutes to let the base set and firm up before adding the butterscotch topping.
Step 2: Make the Butterscotch Topping
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Melt the Butterscotch and Chocolate Chips: In a heatproof bowl, combine 1 cup of butterscotch chips, 1 cup of semisweet chocolate chips, and 1 tablespoon of butter. Microwave the mixture in 20-30 second intervals, stirring in between until everything is melted and smooth. Be careful not to burn the chocolate and butterscotch chips by overheating them.
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Add Vanilla and Salt: Once the mixture is fully melted and smooth, stir in the 1 teaspoon of vanilla extract and a pinch of salt, if desired. The salt helps balance the sweetness and enhances the flavor of the butterscotch and chocolate.
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Spread the Topping: Remove the graham cracker base from the fridge. Pour the melted butterscotch-chocolate mixture over the graham cracker crust, spreading it evenly to cover the base. Use a spatula to smooth out the top and make sure it’s evenly distributed.
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Chill the Squares: Refrigerate the squares for at least 1 hour, or until the butterscotch topping has fully set and is firm to the touch. The cooling time helps the layers bond together and gives you that delightful, dense texture.
Step 3: Cut and Serve
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Slice the Squares: Once the squares have chilled and set, remove them from the refrigerator. Lift the dessert out of the pan using the parchment paper overhang, and place it on a cutting board. Use a sharp knife to cut the squares into 12 equal pieces.
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Serve and Enjoy: Serve the Butterscotch Squares as-is or dust them with a bit of powdered sugar for an extra touch of sweetness. If you want a more decadent presentation, add a drizzle of extra melted butterscotch or chocolate on top.
- Prep Time: 20 minutes
- Chilling: 1 hour
Nutrition
- Serving Size: 12 pieces
- Calories: 250-300
- Fat: 15g
- Carbohydrates: 30g
- Protein: 2g