Description
These rich and buttery butterscotch squares are layered with a smooth chocolate coating, offering a perfect combination of sweet, creamy, and indulgent flavors. Easy to make and ideal for parties or treats, they are chilled until firm for a delightful bite-sized dessert.
Ingredients
Units
Scale
For the Butterscotch Layer
- 2 cups (400g) packed brown sugar
- 3/4 cup (177ml) heavy whipping cream
- 6 tablespoons (84g) unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (113g) powdered sugar
For the Chocolate Coating
- 16 ounces (450g) chocolate melts
Instructions
- Prepare the Pan: Line a 9×9-inch (23×23 cm) square baking pan with foil and spray lightly with nonstick cooking spray to prevent sticking.
- Make the Butterscotch Layer: In a medium saucepan, combine brown sugar, heavy cream, and butter over medium-high heat. Stir constantly until the mixture melts completely and begins to boil. Once boiling, reduce the heat to low, insert a candy thermometer, and simmer gently, stirring occasionally, until the temperature reaches 236ºF (113ºC), which takes about 7-8 minutes.
- Finish the Butterscotch Mixture: Turn off the heat. Stir in vanilla extract and salt until well combined. Whisk in powdered sugar until smooth and glossy. Pour the hot mixture evenly into the prepared pan and let it set at room temperature for several hours or overnight until firm.
- Cut the Squares: Once set, carefully lift the butterscotch layer from the pan using the foil. Cut into quarters, then further cut each quarter into small squares (about 16 per quarter) using a sharp knife.
- Melt the Chocolate: Follow package instructions to melt chocolate melts completely, either in a microwave or a double boiler.
- Dip and Chill: Dip each butterscotch square into the melted chocolate, tapping off excess. Place dipped squares on a parchment-lined baking sheet. Chill in the refrigerator until the chocolate is set and firm before serving.
Notes
- Make sure to use a candy thermometer for accurate temperature control during the boiling stage.
- Chilling the squares ensures they are firm and easy to cut cleanly.
- You can store these in an airtight container in the refrigerator for up to a week.
- For a different flavor twist, sprinkle a pinch of sea salt on top of the chocolate coating before it sets.
Nutrition
- Serving Size: 1 square (about 20g)
- Calories: 100
- Sugar: 12g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 10mg
