Choco Scutterbotch
Indulge in the irresistible magic of Choco Scutterbotch, a decadent dessert bar that combines the rich allure of semi-sweet chocolate chips with the buttery sweetness of butterscotch. Perfectly balanced with a lusciously gooey layer of sweetened condensed milk and a whisper of sea salt, these bars are an elevated twist on classic cookie decadence. With a soft, chewy texture and a golden-baked crust, Choco Scutterbotch is easy to make in under an hour and yields 16 squares that are ideal for sharing—or savoring solo. Whether you're hosting a party or satisfying a weeknight sweet craving, these bars promise a flavor-packed treat that's utterly unforgettable.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 whole Eggs
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 1 cup Semi-sweet chocolate chips
- 1 cup Butterscotch chips
- 0.75 cup Sweetened condensed milk
- 0.5 teaspoon Sea salt flakes (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, melt the unsalted butter in the microwave or over low heat. Allow it to cool slightly.
Once the butter has cooled, whisk in the brown sugar and granulated sugar until well combined and smooth.
Add the eggs, one at a time, and whisk until fully incorporated. Stir in the vanilla extract.
In a separate bowl, combine the all-purpose flour, salt, and baking powder. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the semi-sweet chocolate chips and butterscotch chips until evenly distributed throughout the batter.
Pour 3/4 of the batter into the prepared pan, spreading it evenly with a spatula.
In a small bowl, stir together the sweetened condensed milk and a pinch of salt. Drizzle the mixture evenly over the batter in the pan.
Dollop the remaining batter over the top and gently spread to cover most of the condensed milk layer. It’s okay if some sections peek through.
Bake in the preheated oven for 25-28 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Remove the pan from the oven and allow the dessert to cool completely in the pan, about 1 hour. For best results, refrigerate for 30 minutes to firm up before slicing.
Carefully lift the Choco Scutterbotch out of the pan using the parchment overhang. Cut into 16 squares and sprinkle with sea salt flakes if desired.
Serve and enjoy your chewy, fudgy Choco Scutterbotch bars!
Nutrition Facts
Calories |
5439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.0 g | 283% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 3569 mg | 155% | |
| Total Carbohydrate | 826.5 g | 301% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 585.3 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1042 mg | 80% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1636 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
