Sweet butterscotch squares hide a layer of crystallized ginger and velvety milk chocolate. These are pretty when packaged as gifts and are the perfect holiday treat to add to a bake sale.
- Portion size 36 servings
- Credits : Canadian Living Magazine: January 2013
- 2 cups gingersnap cookie crumbs
- 1/3 cup butter melted
- 4 oz milk chocolate chopped
- 1/2 cup butterscotch chips
- 1/4 cup crystallized ginger chopped
- 3/4 cups packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 oz milk chocolate melted
- 2 tablespoons crystallized ginger finely chopped
MethodIn bowl, stir gingersnap crumbs with butter until combined; press into parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350?F (180?C) oven until set, 12 to 15 minutes. Let cool on rack.
Sprinkle milk chocolate, butterscotch chips and ginger over base.
In bowl, whisk together brown sugar, eggs and vanilla until pale and fluffy, about 3 minutes. Stir in flour and salt. Spread over base.
Bake in 375?F (190?C) oven until golden and firm to the touch, 20 to 23 minutes. Let cool on rack. Cut into squares.
Topping: Drizzle squares with chocolate; sprinkle with ginger. Let stand until chocolate is set, about 30 minutes. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in foil and freeze for up to 2 weeks.)
Nutritional facts Per square: about
- Fibre 1 g
- Sodium 99 mg
- Sugars 10 g
- Protein 2 g
- Calories 122.0
- Total fat 5 g
- Potassium 122 mg
- Cholesterol 16 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
- Iron 9.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 2.0