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Butterscotch Cream Cheese Swirl Bars

Posted By Jennifer On May 4, 2008 @ 8:11 pm In bars | Comments Disabled

Read and see more at Bake or Break. Recipe from The Magnolia Bakery Cookbook.

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg, at room temperature
  • 2 tablespoons all-purpose flour

In a medium bowl, beat cream cheese and sugar until smooth. Add egg and beat well. Add flour and combine. Set aside.

Bars

  • 1/2 cup unsalted butter
  • 2 cups butterscotch chips
  • 2 cups firmly packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped pecans (original recipe uses walnuts)

Preheat oven to 350°. Grease and flour a 12″x 18″jelly roll pan.

In a medium saucepan, melt butterscotch chips and butter over low heat, stirring occasionally until smooth. Remove from heat and beat in brown sugar. Allow to cool for 5 minutes.

Add eggs, one at a time, to butterscotch/butter mixture. Add vanilla extract. Add flour, baking powder, and salt. Beat until well combined. Stir in pecans. Pour batter into prepared pan.

Drop the cream cheese filling by teaspoonfuls over the batter. With a small knife, swirl into the batter. Bake 25-30 minutes or until a pick inserted into center comes out with moist crumbs attached. Cool to room temperature before cutting into bars.

Makes 24 3-inch bars.

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