Butterscotch Cream Cheese Swirl Bars

[songbird]

BUTTERSCOTCH CREAM CHEESE SWIRL BARS




yield 24 3-INCH BARS
prep time 25 MINUTES
cook time 30 MINUTES
total time 55 MINUTES



INGREDIENTS


FOR THE FILLING:

8 ounces (226g) cream cheese, softened

1/4 cup (50g) granulated sugar

1 large egg, at room temperature

2 tablespoons (15g) all-purpose flour


FOR THE BARS:

2 cups (340g) butterscotch chips

1/2 cup (113g) unsalted butter

2 cups (400g) firmly packed light brown sugar

4 large eggs, at room temperature

1 teaspoon vanilla extract

2 cups (240g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (120g) coarsely chopped pecans or other nut


INSTRUCTIONS


TO MAKE THE FILLING:

Using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Add the egg and beat well.


Reduce mixer speed to low. Add the flour and mix until combined. Set aside.


TO MAKE THE BARS:

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


In a medium saucepan, melt the butterscotch chips and the butter over low heat, stirring occasionally until smooth.


Remove from the heat, and mix in the brown sugar. Allow to cool for 5 minutes.


Add the eggs, one at a time, to the butterscotch mixture, mixing well after each addition.. Mix in the vanilla extract.


Add the flour, baking powder, and salt. Beat just until combined. Stir in the pecans. Pour the batter into prepared pan.


Drop the cream cheese filling by teaspoonfuls over the batter. Use a thin knife to swirl into the batter. Bake 25-30 minutes or until a pick inserted into the center comes out with moist crumbs attached.


Cool to room temperature before cutting into bars.


link