While Chai tea has become a current favourite, using the same spices in coffee is absolutely delicious, and adds a complexity that pairs so well with the Butterscotch Bars. Find the recipe for Chai Coffee on our website.
Preheat oven to 350° F and grease and line bottom of an 8-inch square pan with parchment paper. In a bowl, cream butter and sugars together. Add eggs and vanilla and beat until fluffy. In a separate bowl, combine flour, baking soda and salt. Add to butter mixture and stir until evenly blended. Spread batter into a prepared pan and bake for 20 to 25 minutes, until an even golden brown. Set aside to cool.
In a saucepot, melt butter over medium heat. Stir in sugars, corn syrup, water and salt and increase heat to medium-high. When mixture reaches a boil, stir in walnut pieces and coconut. Simmer for 7 minutes, stirring often (mixture will become thick and darker in colour). Remove from heat and stir in cream and vanilla (watch for steam). Pour butterscotch over base and sprinkle chocolate chips. Bake for 13 to 16 minutes, until bubbling around the edges. Allow to cool before cutting into squares or bars. Do not refrigerate.
Butterscotch Bars will keep up to 3 weeks in an airtight container.
Yield: 1 8-inch square pan.