Butterscotch Shortbread Bars

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cup All-purpose flour
  • 1/2 tsp Kosher salt
  • 1 cup Powdered sugar

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 1 cup Butterscotch morsels

Found on shugarysweets.com

Ingredients

• 1 cup unsalted butter
• 1 cup powdered sugar
• 2 cup all purpose flour
• 1/2 tsp kosher salt
• 1 egg
• 1 cup butterscotch morsels

Directions

• In a small saucepan on medium-low heat, melt butter. Bring to a boil and allow to brown for 1-2 minutes. Remove from heat, allow to cool for a few minutes. In a large mixing bowl, add melted butter with powdered sugar, mix completely. Add flour and salt. Mix together (will be crumbly). Add in egg and butterscotch, mix until completely combined. Line a 15x10x1 baking sheet with parchment paper. Place dough on baking sheet and press (with palms of hand) to about 1/4 inch thick. Shape into a rectangle (doesnt have to touch side of pan). Mine was about 12x10. Bake in a 350 degree oven for 20-25 minutes, until lightly browned. Remove from oven and cool about 5 minutes. Using a sharp knife, make slices into cookies about 3inch x 1inch. Dont separate, allow to cool completely. When cooled, separate cookie bars (using knife if necessary). Store in air tight container for one week. ENJOY!