Good old fashioned butterscotch bars. Simple, fast, satisfying, and leaving you plenty of time to do the most enjoyable part: that would be the eating part. Sometimes it’s fun to make/eat a dessert that has beautiful layers, complicated crimping and baking, etc. etc. Sometimes, though, you just want a dessert that takes five seconds to make so you can sit down and watch as much Sherlock or Turner Classic Movies that you can fit into an evening. Or is that just me?
Aren’t bars in general just a great invention dessert-wise? They are kind of the laid-back cousin of all other desserts. Most of the time they’re made with odds and ends around the kitchen, poured into a 9 by 13 pan, baked (or requiring minimal use of the oven, as with this recipe) and boom, dessert! No messing with candy thermometers, no soggy bottom crust. Thank you, beautiful bars!
This recipe is so fast that Pie and the boys hardly have a chance to watch me in the kitchen. Oliver is always hoping to catch falling crumbs. He is very rarely successful, which his waistline is thankful for. Gus, on the other hand, is naturally svelte. I’m not sure he’d approve of these bars.
Ah, yes. Any chance to get in a awkward, hurried doodle, you know? But Gus has always been fond of fruit and veggies. He hugs pineapples. Really.
When I was a kid I hated butterscotch. Butterscotch pudding? Nope! The only thing worse was the dreaded tapioca pudding. Sometimes donuts had a weird crystallized sugar butterscotch glaze on top, which always left me a little crestfallen. But somehow I’ve always liked these bars. I’ve been eating them since I was about five. Not constantly, by the way. That would be difficult.
And in case you’re wondering, I have made peace with butterscotch. We now walk hand in hand and tell each other jokes. I just made a butterscotch pie not that long ago, actually. Hello, delicious! But that’s a whole other recipe…
Keep reaching for that rainbow, everyone! One snack at a time.
- 1 cup flaked coconut
- 12 ounces butterscotch chips
- 1 cup peanut butter
- 8 tablespoons unsalted butter
- 1 10.5 ounce bag of mini marshmallows
- Preheat your oven to 350 degrees Fahrenheit.
- Spread the flaked coconut on a sheet pan and put in the oven until it just browns a little bit. You just want a little color to bring out the coconut flavor. This happens very fast. It only takes about two minutes. Keep your eye on it so it doesn't burn.
- Remove coconut from the oven and set aside.
- In a medium saucepan, melt butterscotch chips together with the peanut butter and butter.
- When everything is nicely melted, take it off the heat and stir in the mini marshmallows and coconut. The consistency you want is up to you. You may want the marshmallows completely melted. If so, stir it around for a couple minutes. If you prefer biting into delicious mounds of marshmallow, quickly stir to combine and get it out of the hot pan as soon as possible. I go for somewhere in the middle. Choose your own adventure!
- Pour mixture into a 9x13 pan and pop into the fridge for a half an hour to set up.
- Slice and enjoy!