The Violet butterscotch blondie from The Violet Bakery Cookbook (page 143) by Claire Ptak

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hlange on October 09, 2023

    These are outstanding, rich, and even the butterscotch was so easy. I used all the butterscotch and didn't feel it was too much. Next time I'll wait for the butter to cool down completely before adding to the batter, as they became very oily after they set which some say warm butter can cause (recipe said to cool the butter for only 5 minutes).

  • MsMonsoon on September 27, 2020

    These were easy, delicious and a real crowd-pleaser, like candy crossed with a blondie. My family thought they were professionally made. I used dark chocolate instead of milk since some reviewers said it's quite sweet, but I think milk chocolate may be best with butterscotch so I look forward to trying the recipe as written next time. Didn't have any trouble breaking up the caramel shards with hands and knife. I was a little worried I had burned the sugar on the stove -- I wasn't sure how the caramel should smell and taste. But once it was baked into the blondies, all concern evaporated!

  • pandasaurusrex on July 11, 2017

    These are delicious (if quite sweet and decadent). Everyone raved about them. Great texture, and I loved unexpectedly biting into the scattered caramel shards. I swapped the milk chocolate for semisweet -- that helped blunt the sweetness. I used a hammer with a paper towel wrapped around it to smash up the caramel shards when cooled. Way easier than using a knife to carefully slice. Again, Ptak's instructions leave something to be desired for inexperienced bakers like myself (e.g. the eggs/sugar mixture never became "frothy") but luckily the recipe is straightforward and foolproof enough.

  • sosayi on April 07, 2017

    Have made these many times to great reviews. The perfect bar cookie: soft, chewy center, and loads of flavor. The caramel is a great touch. I have found that I prefer a dark chocolate disc, though, to the milk chocolate discs she calls for in the recipe. Chocolate chips, while not as good, also work in place of the discs.

  • Zosia on December 08, 2015

    These were easy to put together and had great texture and balance of flavours. You don't need the full recipe of caramel but I used it all anyway to no ill effect. They were easiest to cut while still a little warm and the caramel was soft.

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