Butterscotch Meringue Bars

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You know those people who can take a few bites of a dessert and then have to stop because it was too sweet? I am not one of those people. I am the type of person who can eat for dessert for lunch and dinner and be perfectly fine (I speak from experience here). I can handle my dessert but not my liquor.

And I am perfectly fine with that. I feel sad for those people who can’t eat more than a few bites. They would be missing out, especially when it comes to these butterscotch meringue bars. These bars are a buttery blondie base studded with your filling of choice (Snickers was my chosen poison here), and then they are topped with a sweetened meringue. They are then baked, cooled, cut into bars and become little bites of heaven. It’s gooey-ness like you can’t believe. Yum. These are wonderfully sweet but not overly so. Some people may be satisfied with just one bar, but I always want at least three.

BUTTERSCOTCH MERINGUE BARS Slightly Adapted from Cooks Illustrated via The Church Cook

INGREDIENTS

For the Butterscotch Base: 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 2 cups butter, softened 1 cup light brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 egg yolks 1 tablespoon water 2 cups chopped Snickers* For the Meringue Topping: 2 egg whites 1 cup light brown sugar

DIRECTIONS

For the Butterscotch Base: Preheat the oven to 350°F.. Line a 9 inch by 13 inch pan with aluminium foil. Grease with butter. In a large bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, cream butter, light brown sugar, and granulated sugar together until creamy. Beat in vanilla extract, egg yolk, and water. Stir in flour mixture until just combined. Press butterscotch base into pan. Press chopped snickers on top. For the Meringue Topping: In a large bowl beat egg whites until stiff peaks form. Pour in light brown sugar and beat until uniform in color and glossy. Spread on top of butterscotch base. Bake for 32-40 minutes, until golden brown. Let cool 2-3 hours before removing from pan. Cut into bars. *The original recipe used chocolate chips. Use any mix in you feel like!

Candy Butterscotch Tart with Vanilla Buttercream

Honesty time: I have had a bag of Snickers sitting in my fridge since August.  My parents brought them as a road trip snack when I moved into my apartment and left them here.  I have only worked my way a little way half through the bag.  The existence of said snickers is due in part to the fact that I like to bake my own sweets and in part to the fact that they got buried under a bunch of stuff in my fridge for a while.

Now, I am a notorious candy hoarder.  In fact, I have already started buying Easter peeps to stock up in order to be able to enjoy sugar coated marshmallows until the next holiday season.  I’m basically like a bear or squirrel preparing for hibernation but with candy.  Snickers are all well and good, but frankly, they need to make room for important, limited edition holiday candy.  And soda.  I promise I do eat some vegetables too.

Since I also had some butterscotch chips sitting in my cabinets, I combined these two together in a wonderful chewy blondie.  And then for good measure, I topped it with a vanilla buttercream.  Now I am happy to have a bag of Snickers in my fridge as an excuse to make these blondies again.

CANDY BUTTERSCTOCH TART WITH VANILLA BUTTERCREAM
Blondie Slightly Adapted from Becky Bakes
Buttercream Slightly Adapted from Cook’s Illustrated
INGREDIENTS
For the Butterscotch Tart:
1/2 cup butterscotch chips
1 cup granulated sugar
3 eggs, room temperature
1/2 tablespoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon salt
1 1/2 cup chopped Snickers (or any candy bar)
For the Vanilla Buttercream:
1 cup & 2 tablespoons butter, softened
2 cups powdered sugar
1 tablespoon vanilla extract
1 1/2 vanilla beans
DIRECTIONS
For the Butterscotch Tart:
Preheat the oven to 350°F.  Grease a 9 inch pie plate or 6-7 4 inch individual tart pans.Place butterscotch chips in a heat-proof bowl.  Bring a pot of water to a gentle simmer.  Place bowl on top and cook until buttersctoch chips have melted, stirring occassionally.  Whisk in granulated sugar, egg, and vanilla extract.  Stir in flour and salt until just combined.  Fold in chopped candy bars.  Pour into prepared pie pans.  Bake for 12-17 minutes, until just cooked through.  Cool completely.

For the Vanilla Buttercream:


In a large bowl, use a hand mixer to mix butter, powdered sugar, vanilla extract together.  Scrape the inside of the vanilla beans and fold into buttercream.  Top blondies with a generous dollop of buttercream.