Swirly Caramel Choco-Butterscotch Shortbread Bars

“A yummy, gooey, sweet, and nutty bar from my brother's fiancee.”
36 bars

Ingredients Nutrition


  1. CRUST: Preheat oven to 350*F.
  2. Combine the flour, brown sugar, and butter in a large bowl; beat with an electric mixer on medium speed, scraping bowl often, until the mixture is crumbly (2-3 minutes).
  3. Firmly press into the bottom of an ungreased 13x9" baking pan; sprinkle the nuts evenly over the top.
  4. FILLING: Combine the butter and brown sugar in a 1-quart saucepan; cook over medium heat, stirring constantly, until the mixture comes to a full boil (about 4-5 minutes).
  5. Boil, stirring constantly, until a candy thermometer registers 242*F (or until a small amount dropped into ice water forms a firm ball), about 2-3 minutes.
  6. Pour the mixture over the nuts and crust; bake for 18-20 minutes, or until caramel is bubbly.
  7. Immediately sprinkle with butterscotch and chocolate chips; let stand 5 minutes.
  8. Swirl the chips as they melt, leaving some whole for a marbled effect.
  9. Cool completely before cutting into bars.

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