Loaded with butterscotch chips, mini marshmallows and tasty Nutella, these phenomenal bars will hook you at bite one!
The temps have been surpassing 100 degrees here. The kids are unphased by it. I watch them run around out there, sweat pouring down their faces, while laughing. I love that the heat isn’t holding them back from having fun. I, however, am wondering how I’ll be able to handle a summer of this. Our highs typically lie around the high 80’s and low 90’s. I can take that without complaint.
But once you break that 100 mark, every degree past is sheer torture! Especially when there’s a bun in the oven and I feel like I’m literally baking anyway. 🙂
But, speaking of baking, dessert always takes my mind off my body temperature woes.
Especially when the dessert we’re speaking of has a buttery, crumbly crust and topping sandwiching a gooey chocolate hazelnut butterscotch marshmallow filling. Sign me up!
There’s just something about a sweet confection that takes me away to a different, more comfortable place.
{BUTTERSCOTCH NUTELLA BARS}
Adapted from LDS Living Magazine July/Aug. 2012 Issue
Crust
2 cups sugar
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 cup softened butter
2 eggs
Filling
1/2 cup Nutella
1 1/2 cups mini marshmallows
3/4 cup butterscotch chips
For the crust, stir together sugar, flour salt, and baking powder together in a bowl. Add butter to the mixture with a pastry blender or fork. When well incorporated, add eggs. Stir with spoon and then mix with hands until well incorporated. Reserve 2 cups of this crumbly crust mixture for topping. Press the remainder in a sprayed 13×9 pan and bake 10-13 minutes at 350 degrees Fahrenheit until lightly golden on edges.
For the filling, while the crust is still hot, spoon on Nutella. Sprinkle marshmallows on top, then sprinkle on the butterscotch chips. Dust that with the reserved dough. I grabbed a chunk of dough and flattened it in my palm, then placed it on top until most of the top area was covered. I didn’t use all of the 2 cups of reserved dough. 1 3/4 cup is probably enough. Bake 10-13 minutes until marshmallows and crust are lightly browned. Let cool, then cut into squares and serve.
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These beauties just might be my saving grace through the sweltering days ahead! When the kids beg me to take them to the park or zoo, I’ll gladly agree, as long as these bars and a tall glass of cold milk are waiting for me when I get home. 🙂 I can do this! I have to do this! I’ll keep coaching myself.
I do love summertime and the fun adventures I get to have with my kiddos. I wouldn’t want to wish those away for anything. But a nice balmy 80 or 85 degrees would be just about right while we’re out memory-making.
Are you suffering through a heat wave like we are here? What’s your top temperature been so far where you are?
Let these Butterscotch Nutella Bars console you through the last sizzling summer days ahead!
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