Sometimes I have weird dessert ideas. Case in point: these bars. Butterscotch, SunButter, and coconut are all good things, but not necessarily together – so what made me decide that the combination of the three would lead to something wonderful, I don’t really know. The butterscotch chips are super sweet while the SunButter is creamy and a little bit salty, so they meld quite well together. The coconut gives these bars texture, and the shortbread-like crust keeps them from being overly sweet. All in all, I found this experimental combination to be something different, in a very good way, than the usual treats that make an appearance on my cookie trays for the holidays. Give them a try and let me know what you think! And, be sure to check out the rest of the 12 Weeks of Christmas Cookies blog hop to get more ideas for your holiday baking.
For the crust:
- 1 cup flour
- 1/2 cup powdered sugar
- 1 tsp salt
- 1 stick butter, melted
For the filling:
- 1 stick butter
- 12 oz butterscotch chips
- 3/4 cup creamy SunButter
- 1 cup shredded coconut, divided
Preheat the oven to 350 degrees and grease an 8×8? baking dish. In a medium bowl, whisk together the flour, powdered sugar, and salt. Stir in the melted butter.
Press the dough into the baking dish and then bake 15-20 minutes or until the edges of the crust turn light brown. Let cool completely.
In a microwave, melt the butterscotch chips, SunButter, and butter until smooth.
Sprinkle 1/2 cup coconut over the crust and then pour the butterscotch filling into the crust.
Sprinkle the top with the other half of the coconut. Refrigerate 2 hours or until firm. Cut into 2″ pieces. Makes about 3 dozen bars.