Gooey Butterscotch Nut Bars (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 package (17.5 oz) sugar cookie mix
02 -
1 package (3.4 oz) instant butterscotch pudding mix
03 -
1/2 cup butter, softened
04 -
1 egg
→ Caramel Nut Layer
05 -
1 package (14 oz) caramels, unwrapped
06 -
1/2 cup evaporated milk
07 -
1 cup roasted macadamia nuts
08 -
1 cup roasted cashews
09 -
1 teaspoon vanilla extract
→ Topping
10 -
1 cup butterscotch chips
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
In a large bowl, combine the sugar cookie mix, butterscotch pudding mix, softened butter, and egg. Mix thoroughly until a cohesive dough forms. The mixture will be thick and slightly sticky.
03 -
Press the dough evenly into an ungreased 9x13 inch baking pan, using your fingers or the back of a spoon to create a smooth, even layer. Bake in the preheated oven for 20-25 minutes, or until the crust is set and the edges are lightly golden.
04 -
While the crust is baking, add the unwrapped caramels and evaporated milk to a large saucepan. Heat over medium-low heat, stirring frequently, until the caramels are completely melted and the mixture is smooth. This will take about 5-7 minutes.
05 -
Once the caramel mixture is smooth, remove the saucepan from the heat. Stir in the roasted macadamia nuts, roasted cashews, and vanilla extract until everything is well coated in the caramel.
06 -
When the crust is done baking, remove it from the oven but keep it in the pan. Immediately pour the hot caramel-nut mixture over the baked crust, spreading it evenly to cover the entire surface.
07 -
While the caramel layer is still hot, sprinkle the butterscotch chips evenly over the top. The heat from the caramel will slightly soften the chips, helping them adhere without completely melting.
08 -
Allow the bars to cool completely at room temperature, which will take about 2 hours. Once cooled, cut into 24 bars (a 6x4 grid works well). For cleaner cuts, refrigerate for 30 minutes before cutting.
09 -
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. Place parchment paper between layers if stacking.
# Notes:
01 -
For easier cutting, use a knife dipped in hot water and wiped clean between cuts.
02 -
If you prefer smaller portions, these can be cut into 36 bite-sized squares instead of 24 bars.
03 -
The butterscotch chips can be replaced with chocolate chips or white chocolate chips for variation.