Black Bottom Butterscotch Cookies Recipes
BLACK BOTTOM COOKIE BARS
Black Bottom Cookie Bars are a rich chocolate-vanilla experience! Made with a double chocolate cookie layer on the bottom and a vanilla cookie layer on top!
Provided by Jennifer McHenry
Categories bars
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Lightly butter an 8-inch square baking pan. Line with parchment, leaving about a 2-inch overhang on two sides. Lightly butter the parchment.
- Whisk together the butter and both sugars in a large bowl. Whisk in the eggs and vanilla. Gradually add the flour and salt, mixing just until moistened.
- Divide the batter in half, and transfer one half to a separate bowl. To one portion of the batter, add the cocoa powder and chocolate chips, and stir until combined.
- Place the chocolate batter in the baking pan. Spread evenly and smooth the top.
- Spread the plain batter on top of the chocolate batter. Smooth the top.
- Bake 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
BLACK BOTTOM BUTTERSCOTCH FUDGE
Classic fudge gets a snazzy makeover - butterscotch and dark chocolate are a match made in heaven!
Provided by RusticJoyfylFood
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 3h
Yield 36
Number Of Ingredients 10
Steps:
- Line a 9-inch square baking pan with parchment paper.
- Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
- Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
- Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 40.3 g, Cholesterol 15.4 mg, Fat 12.6 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 8.7 g, Sodium 67.2 mg, Sugar 28.9 g
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