Butterscotch Squares copycat
Butterscotch Squares copycat could be just the gluten free recipe you've been looking for. This hor d'oeuvre has 157 calories, 1g of protein, and 8g of fat per serving. This recipe serves 36. For 30 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, chocolate, light brown sugar, and a few other things to make it today. Many people made this recipe, and 7730 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Crazy for Crust. Taking all factors into account, this recipe earns a spoonacular score of 4%, which is improvable. If you like this recipe, you might also like recipes such as Butterscotch Coconut Squares, Cranberry Butterscotch Squares, and Peanut Butter Butterscotch Granola Squares.
Servings: 36
Ingredients:
6 tablespoons butter
16 ounces melting chocolate for dipping (such as Candiquik or almond bark)
3/4 cup heavy whipping cream
2 cups brown sugar (I used light)
1 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Equipment:
aluminum foil
frying pan
candy thermometer
sauce pan
pot
whisk
knife
baking sheet
wax paper
Cooking instruction summary:
Line a 9x9” pan with foil and spray with cooking spray. Place brown sugar, cream, and butter in a saucepan over medium-high heat. Stir until melted. Bring to a rolling boil, then reduce heat to low and place a candy thermometer in the pot. Stir occasionally and simmer until the mixture reaches 236º, about 7-8 minutes. Turn off heat and stir in vanilla and salt. Whisk in powdered sugar. Pour into prepared pan and allow to set at room temperature (a few hours, but this can be done the day ahead). When ready to cut, remove from pan. Use a large kitchen knife and cut the square into quarters. From here, use small cuts to cut them into small squares. Be sure to use small but swift cuts. The candy is fragile and is prone to flaking and breaking, so a quick cut will make the candy stay together. Melt chocolate according to package directions and dip each square, tapping off excess. Place on a wax paper lined cookie sheet and chill to set.
Step by step:
1. Line a 9x9” pan with foil and spray with cooking spray.
2. Place brown sugar, cream, and butter in a saucepan over medium-high heat. Stir until melted. Bring to a rolling boil, then reduce heat to low and place a candy thermometer in the pot. Stir occasionally and simmer until the mixture reaches 236º, about 7-8 minutes. Turn off heat and stir in vanilla and salt.
3. Whisk in powdered sugar.
4. Pour into prepared pan and allow to set at room temperature (a few hours, but this can be done the day ahead). When ready to cut, remove from pan. Use a large kitchen knife and cut the square into quarters. From here, use small cuts to cut them into small squares. Be sure to use small but swift cuts. The candy is fragile and is prone to flaking and breaking, so a quick cut will make the candy stay together. Melt chocolate according to package directions and dip each square, tapping off excess.
5. Place on a wax paper lined cookie sheet and chill to set.
Nutrition Information:
covered percent of daily need
