Bake Along – Chocolate-Dipped Butterscotch Logs

Go ahead, you can read that again. 

I’m sorry I haven’t posted a Bake Along recipe in a while but I assure you that these are worth the wait.  If you love butterscotch.  If you don’t, then… well… there’s always next week.  Personally these were my favorite cookie of the Bake Along so far.  Rami agrees.

Chocolate Dipped Butterscotch Logs {via Better Homes and Gardens 100 Best Cookies}
1 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon baking powder

1/2 teaspoon salt
1 egg
1 teaspoon vanilla
2 1/3 cups all-purpose flour
3/4 cup butterscotch-flavor pieces, finely chopped
1 1/2 cups semisweet chocolate pieces  I used chocolate bark
2 tablespoons shortening Not necessary if you also decide to use chocolate bark
2/3 cup finely chopped almonds, toasted  Didn’t toast mine. But you knew that already, didn’t you?

I wish this was a scratch ‘n sniff picture.



1.  In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, baking powder, and salt.  Beat until combined, scraping side of bowl occasionally.  Beat in egg and vanilla until combined.  Beat in as much flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour and the butterscotch pieces.
2.  Divide dough in half.  On waxed paper (I did this on plastic wrap), shape each half into a 9 inch roll; flatten until about 2 1/2 inches wide.  Wrap each roll in plastic wrap or wax paper.  Chill for 2 hours or until dough is firm enough to slice.  I forgot mine let it chill for 2 days.  I wasn’t joking when I said I’m easily distracted.

3.  Preheat oven to 350 degrees. Using a serrated knife (I don’t know why they suggest a serrated knife, it leaves the cookie looked jagged), cut rolls into 1/4 inch slices.  Place slices 1 inch apart on an ungreased cookie sheet (lined mine with parchment).  Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned.  Transfer cookies to a wire rack; cool.
4.  In a small saucepan combine chocolate pieces and shortening. (Remember, if you’re using chocolate bark, you do not need the shortening.) Cook and stir over low heat until melted.  Dip on side of each cookie into melted chocolate; let excess drip back into pan.  Place cookies on waxed paper.  Sprinkle with almonds.  Let stand until chocolate is set.*
*I used my chocolate melter for step 4.  I have burned far too much chocolate on the stove top. Plus I don’t have a microwave to melt chocolate that way either. The melting pot is perfect for me.  I totally love it and use it often.  If you have chocolate melting issues like me,  I would recommend one.  Just make sure you use a coupon from Joann or Micheals.



Once she realized what was going on, she ran and grabbed a stool.

I may not have toasted the almonds, but I did use a mesh colander to shake out the almond skin dust (almond skin dust???).  Look at me going above and beyond.



Set up a little melting-dipping-sprinkling-setting station to make things go efficiently.

Dip.

Sprinkle.

Repeat.

If a cookie falls in the forest, does anyone pick it up and eat it?

Linking to: Made by You, Just Something I Whipped Up, Get Your Craft On, Blue Cricket Design, Sew Much Ado, Somewhat Simple, Tatertots&Jello.

10 Comments

  • Sarah Lucheck says:

    Delish. Will be making very soon!

  • Mona Z says:

    Those look so amazing! What is chocolate bark? I want to make these soon.

  • Esra says:

    Those look so delicious – I'm pretty much drooling all over the keyboard here!

  • Shahirah Elaiza says:

    Mmm nom nom nom, as per usual.

    Btw, that's such a beautiful pic of Maysoon! mashaAllah

  • Amnah says:

    @Sarah – They are really good. It tastes like you're eating one giant piece of butterscotch.

    @Mona – Chocolate bark is essentially chocolate with the shortening added to it. It's also calld chocolate candy coating. It melts much smoother and thinner than regular chocolate pieces. Hardcore chocolate fans don't consider it chocolate at all, but like I said, it's perfect for melting which essentially means perfect for dipping. I use it for Bakerella's cake pops.

    @Esra – Haha, be sure to wipe that up!

    @Sha – Thank you my dear!

  • Mona Z says:

    Oh, good to know. Thanks 🙂

  • Elizabeth says:

    oh wow, wouldn't scratch and sniff pics be nice?! these look so good!

  • Julie says:

    I'd love for you to come link up at Inspire Me Mondays
    http://singingthreelittlebirds.blogspot.com

  • Cara Lee says:

    just stoppin by from the link party… these sounds and look so good! i love a good cookie 🙂 ps – i just bought the chocolate melter last week and love it!

  • ben sghaier hela says:

    waw i like it…mmmmmmmm very delicious i will try it.thanks.love you

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