I’ve been in the midst of my final exams for the semester this week so obviously I procrastinated studying for my practical exam by baking. Sometimes when I’m really busy with school and want a quick break I find something to make and see how fast I can do it, clean up and all. This is my idea of fun. Weird, I know.
I also like to bake when I’m busy because sugar eases my stress. Yep, I feed my stress baked goods. Plus, these bars have coffee in them which provides a little boost of energy when the study-wheels just don’t want to turn.
I based the recipe off of one from Tasty Kitchen, but I was really short on the chocolate chips, so I made the bars into a two-layer bar. There’s a layer of the coffee dough topped with chocolate chips and chopped pecans, and then more coffee dough topped with more pecans, and I topped one half with butterscotch chips and the other with flaked coconut. In the battle of butterscotch vs. coconut, butterscotch wins hand down in these bars. Seriously, butterscotch+coffee+pecans=amazing combination.
Coffee, Butterscotch, and Pecan Bars
adapted from Tasty Kitchen
1 cup unsalted butter (2 sticks), at room temperature
1 cup brown sugar
1 tsp almond extract
1 1/2 tbsp instant coffee granules
1/2 tsp baking powder
1/4 tsp salt
2 to 2 1/2 cups all purpose flour
1/2 cup semi-sweet chocolate chips
1 cup chopped pecans, divided
1 cup butterscotch chips
Preheat oven to 350 degrees F. Line 9×9 square baking pan with parchment paper or baking spray.
In large mixing bowl, cream together the butter and brown sugar with electric mixer. Add the almond extract, coffee granules, baking powder, and sat and mix to combine. Add flour gradually to make a stiff dough.
Press half of the dough into prepared pan. Sprinkle with chocolate chips and pecans. Drop rest of dough on top of chocolate and pecan layer, and press. Sprinkle with butterscotch chips and pecans, and press into dough to make sure they aren’t going anywhere.
Bake in preheated oven for 25 minutes. Let cool, cut, and enjoy!