Description
These Butterscotch Squares are a delightful copycat treat that features a rich, creamy butterscotch base coated in smooth melted chocolate. Perfectly sweet with a luscious texture, this recipe creates 36 bite-sized squares to enjoy or share, combining the deep caramel notes of brown sugar and butter with the indulgence of chocolate.
Ingredients
Scale
Butterscotch Base
- 2 cups (400g) packed brown sugar
- ¾ cup (177ml) heavy whipping cream
- 6 tablespoons (84g) unsalted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup (113g) powdered sugar
Chocolate Coating
- 16 ounces chocolate melts
Instructions
- Combine Ingredients: In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and unsalted butter. Stir constantly until the mixture is smooth and begins to bubble, ensuring the sugar dissolves and the mixture thickens evenly.
- Boil Mixture: Allow the mixture to boil without stirring for 5 minutes to reach the proper consistency for butterscotch. After boiling, remove the pan from heat and stir in vanilla extract and salt. Let the mixture cool for 10 minutes to slightly thicken and cool down before adding powdered sugar.
- Mix in Powdered Sugar: Beat in the powdered sugar until the mixture becomes fully smooth and creamy, creating the thick butterscotch filling that will set into squares.
- Chill Butterscotch: Pour the butterscotch mixture into a parchment-lined 8×8-inch pan. Spread evenly and place the pan in the refrigerator to chill until firm, which helps the mixture solidify for easy cutting.
- Melt Chocolate: Using a double boiler or microwave, melt the chocolate melts until smooth and ready for dipping.
- Dip Squares: Cut the chilled butterscotch into 36 squares. Dip each square into the melted chocolate, coating thoroughly, then place on wax paper to let the chocolate set.
- Set and Store: Allow the chocolate to harden completely at room temperature or in the refrigerator. Once hardened, serve the butterscotch squares immediately or store them in an airtight container for freshness.
Notes
- Be sure to stir constantly during the initial heating to prevent the sugar from burning or sticking to the pan.
- Use parchment paper to line the pan for easy removal of the butterscotch slab.
- If using the microwave to melt chocolate, heat in short bursts and stir frequently to avoid scorching.
- Store the finished squares in a cool, dry place or refrigerate to maintain texture and prevent melting.
- For an extra touch, sprinkle a pinch of sea salt on the chocolate before it sets to enhance the butterscotch flavor.
