Butterscotch Marshmallow Bar

I finally got round to making something from the Hummingbird bakery cake days having bought the book months ago. It's quite a good book (lovely pictures with a good, clear layout) although some of the recipes are similar to the original hummingbird bakery cookbook. I've already bookmarked quite a few but it joins my eternal 'to bake' list which seems to get longer everyday! 

This is a quick and simple bake and guaranteed to be a crowd pleaser as most people love marshmallows (weirdly, not me!), butterscotch (yum) and nuts. The blurb in the book says "they're unlikely to last long - your friends just won't be able to resist" Well it definitely disappeared quickly at work with lots of compliments :) 

I have to say it does not look like the picture in the book but it definitely tasted good. I also got to learn about cooking sugar until it reaches the soft ball stage. 

 base 

 the soft ball stage (this was a new learning experience for me so I thought I'd add in a photo to try and illustrate what it should look like - I have now ordered a jam thermometer so should be easier next time!)

 sprinkle marshmallows on top 

 Add the butterscotch and nuts 

For the base

150g flour

40g icing sugar

120g unsalted butter, softened

For the topping

100g pink and white mini marhsmallows

210g caster sugar

150g soft light brown sugar

190g golden syrup

70g unsalted butter

60ml double cream

1 teaspoon vanilla essence

60g crunchy peanut butter

30g mixed chopped nuts (I only had pecans so went with that this time)

• Preheat the oven to 170C; grease and line a 22cm x 31cm baking tray.
• Mix the ingredients for the base until a dough forms (by hand or with an electric mixer using the paddle attachment).
• Press the dough into the prepared baking tray, making a slight lip around the edge and bake for 20 minutes or until the edges are a light golden brown and the middle is pale but cooked. 
• Place the marshmallows on top of the baked base, spreading them out evenly. 
• Place both types of sugar with the golden syrup and 240ml of water and bring to the boil.
• Allow the mixture to boil until the sugar reaches the soft-ball stage (see notes below and picture above).
• Remove from the heat and stir in the butter. 
• Bring the butterscotch back up to the boil and allow to bubble away for approximately 3 minutes.
• Take the pan off the heat and stir in the double cream, vanilla essence and peanut butter. 
• Stir continuously until the peanut butter has melted.
• Pour the mixture on to the base and sprinkle the chopped nuts on top. 
• Allow to set at room temperature for a few hours or preferable overnight. 
• Slice into bars and serve. 

Notes: 

To check whether your sugar syrup has reached the soft ball stage, use a spoon to drop a small amount into a bowl of very cold water. 

If the syrup has been cooked to the correct heat, it will form a soft ball in the water.

Removed from the cold water, this ball won't retain its shape but will flatten in your hand. 

Pecan and Butterscotch cookies

I still had some leftover butterscotch chips and was debating what to bake with them. I then saw this recipe on cookie sleuth's blog and knew I wanted to make it. I love the combination of butterscotch and pecans. It was a nice, crunchy, semi-sweet cookie with a good "oaty" flavour which makes it seem healthier! A definite improvement on these oatmeal scotchies I made earlier in the year.

 tablespoonfuls of dough 

 cross section 

227g butter

85g brown sugar

50g caster sugar

2 eggs

1 teaspoon vanilla extract

210g plain flour

1 teaspoon baking powder

1/2 teaspoon salt

250g rolled oats

100g chopped pecans

220g butterscotch chips

• Preheat oven to 180C.
• Line 2 baking sheets with greaseproof paper.
• Cream butter, sugars, eggs and vanilla extract.
• Stir in flour, baking powder and salt.
• Add the pecans and butterscotch chips and mix well. 
• Using an ice cream scoop or a tablespoon, place dough onto the prepared baking sheet and bake for 20-25 minutes. 
• Allow to cool on the sheet for 5-10 minutes before transferring to a wire rack to cool completely. 

Oatmeal Scotchies

Yet another Toll House recipe, this time with butterscotch morsels. Again, I followed the recipe on the back of the pack and they turned out quite well. The oats make them seem healthier :) Any ideas for what I can make with my remaining pack? 

205g flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
227g butter
100g brown sugar
115g caster sugar
2 eggs
1 teaspoon vanilla extract
3 cups oats
312g butterscotch flavored morsels

• Preheat oven to 180C.
• Combine flour, baking powder, cinnamon and salt in a small bowl,
• Beat butter, sugar, eggs and vanilla extract in a large mixer bowl.
• Gradually beat in the flour mixture.
• Stir in oats and morsels.
• Drop by rounded tablespoon into ungreased baking sheets.
• Bake for 7-8 minutes for chewy cookies; 9-10 minutes for crisp cookies.
• Cook on baking sheets for 2 minutes before removing to cool on wire racks completely.