When I was a kid, I loved nothing better than my
Betty Crocker cookie book. One of my favourite recipe of all time in it is these
Confetti Caramel Bars. I making them with a variety of different candy and nut combinations depending on the season and upcoming holidays.
Makes about 32 Bars
Bars
| 1 cup | 225 g | Butter or Margerine |
| 1 cup | 145 g | Packed Brown Sugar |
| 1 1/2 tsp | 8 mL | Vanilla Extract |
| 1 | 1 | Large Egg |
| 2 cups | 250 g | All Purpose Flour |
Caramel Topping
| 1/2 cup | 240 mL | Light Corn Syrup |
| 2 Tbsp | 30 g | Butter or Margerine |
| 1 cup | 170 g | Butterscotch Chips |
| | Assorted Candy and/or Nuts |
- Preheart oven to 350 degrees F (150 degrees Celsius)
- In a large bowl, mix together butter or margarine, sugar, vanilla extract and eggs until light and fluffy. Stir in flour.
- Press mixture into a 9"x13" (23 cm x 33 cm) pan. Bake 22 minutes until light brown. Allow to fully cool.
- In a saucepan, combine corn syrup, butter or margarine, and butterscotch chips. Place over medium heat until mixture boils. Stir occasionally.
- Spread mixture over cooled cookie layer and immediately sprinkle with candy and nuts. Gently press toppings in place.
- Cool until butterscotch mixture is firm and cut into bars.
*Note I have occasionally multiplied the caramel topping mixture from 1.5x to 2x. It works fine, but be warned that it does make the bars a little gooey, as once they are cut the caramel will spread over the edges a bit.
