A chewy ginger blondie base is topped with soft butterbeer caramel and butterscotch chocolate swirled ganache.
- 1 cup (130g) all purpose flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- Pinch of nutmeg
- 6 tbsp (60g) butter, melted and cooled
- 1/2 cup (100g) dark brown sugar, packed
- 1/4 cup (75g) molasses
- 1 egg yolk
- 1 tsp vanilla extract
- 1/3 cup (70g) unsalted butter
- 3/4 cup (170g) dark brown sugar, packed
- 1/3 cup (120g) light corn syrup
- 1/3 cup (80ml) heavy cream
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp butter extract
Chocolate Butterscotch Swirl
- 3/4 cup (130g) semisweet chocolate chips
- 1/3 cup (60g) butterscotch chips
- 1–2 tbsp oil
- Flaky sea salt for sprinkling on top
- Preheat the oven to 350F and line a square 8×8 baking dish with nonstick spray and parchment paper.
- In a small bowl, whisk together the flour, salt, and spices. Set aside.
- In a large bowl, whisk together the butter, sugar, molasses, egg yolk, and vanilla.
- Once smooth, mix in the dry ingredients and scoop it into the baking dish. Spread it even and bake for 15-18 minutes. It should be slightly puffed with wrinkled edges. It will flatten as it cools.
- While the blondies cool, make the caramel. In a saucepan over medium heat, combine the butter, brown sugar, corn syrup, and heavy cream.
- Bring the mixture to a boil, stirring often. Continue to cook until the mixture reaches 236F. Don’t let it go over, otherwise your caramel will be more tough than chewy. This whole process should take about 15-20 minutes.
- Remove from the heat and mix in the salt and extracts.
- It should be darkened and very fluid. Pour it over the ginger blondie base and place it into the refrigerator uncovered for about 1 hour to set.
- Once the caramel layer is somewhat firm to the touch, make the chocolate topping.
- First, add the chocolate chips to a heat-safe dish with 1/2 tbsp of oil. Melt in the microwave in 30 second increments until smooth. Set it aside.
- For the butterscotch chips, repeat the same process as the chocolate, adding 1/2 tbsp of oil before heating. After about 30 to 60 seconds in the microwave, it will melt but thicken. When the chips are completely melted, mix in 1 tbsp of oil until smooth (do not add it back to the microwave after mixing in this last bit of oil). Use a spoon to spread and smooth out any lumps.
- Spread the chocolate in an even layer on top of the caramel. Add the butterscotch to a ziplock bag and snip off a corner. Pipe it on top in random swirls. Then, use a toothpick to swirl the chocolate and butterscotch together. Gently tap the pan against the counter to level off the surface.
- Place the bars back into the refrigerator for 2 hours to set. Then sprinkle with sea salt.
- Enjoy chilled for a more firm caramel, or room temperature for a soft and gooey caramel.
Keywords: butterbeer, butterbeer caramel slice, butterbeer twix, butterbeer recipes