I know because I’ve baked with pumpkin.
And I’ve made chili.
And we went for a bike ride (to eat ice cream… but a bike ride no less!).
And we can turn off the air conditioning.
And we can open the windows for (almost) the whole day.
Plus, I wear a jacket sometimes now in the early morning.
I need all these other things, because we don’t have leaves. Or deciduous trees. I don’t have the pretty colors to tell me that it’s fall, but I do have all of these.
And so I made these bars. I wish I had taken a ‘before’ pictures, it looked really cool and orange-y, like fall.
But I didn’t, so you’re stuck with the ‘afters’.
These are filled with butterscotch. And chocolate. And marshmallows. (oh my!).
Because it’s fall these are homey and comforting and heart-warming flavors.
These bars are amazing, even though my “disappearing marshmallows” didn’t disappear 100%. Crispy, chewy, light and airy and they only took like 10 minutes to make.
Butterscotch Bars with Chocolate and Disappearing Marshmallows
[ Printable Recipe ]
- 1 cup butterscotch chips
- ½ cup unsalted butter
- 1 ½ cups all-purpose flour
- 2/3 cup packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ½ cups mini marshmallows
- 2 cups semi sweet chocolate chips
Preheat oven to 350° and prepare a 9 x 13-inch pan for baking (I line with foil and then spray with baking spray)
In a large saucepan over medium low heat, melt the butterscotch chips and butter, stirring constantly. Despite my best efforts, I couldn’t do this without thinking that I wasn’t messing something up. (I wish I had taken a picture) Butterscotch chips do NOT like to melt, I could not get mine completely blended, just do your best. Set aside to cool.
While the butter mixture is cooling, whisk together the flour, brown sugar, baking powder, and salt in a medium bowl.
Once the butter mixture has cooled, add the vanilla and eggs to the butterscotch mixture, stirring well. Add the flour mixture and stir to combine.
Fold in the marshmallows and chocolate chips, until just combined (don’t want to over-mix!).
Spread into prepared pan and bake for 20 to 25 minutes, until a toothpick comes out mostly clean. The edges should be browned nicely, but the center does not have to be completely set. The bars will firm up more once they cool.
[ Adapted from A Farmgirl’s Dabbles ]