Butterscotch Shortbread Bars

Preheat oven to 350 F.

In a small saucepan on medium-low heat, melt butter. Bring to a boil and allow to brown for 1-2 minutes. Remove from heat and allow the butter to cool for a few minutes.

In a large mixing bowl, add melted butter with powdered sugar, mix completely. Add flour and salt. Mix together (it will be crumbly). Add in the egg and butterscotch morsels and mix until completely combined.

Line a 15x10x1-inch baking sheet with parchment paper. Place dough on the baking sheet and press (with palms of your hands) to about 1/4 inch thick. Shape it into a rectangle as best you can (doesn’t have to touch the sides of the pan). Mine was about 12×10-inch.

Bake in a 350 F oven for 20-25 minutes, until lightly browned. Remove from oven and cool about 5 minutes. Using a sharp knife, slice it into bars that are roughly 3 inches by 1 inch. Don’t separate them yet. Allow them to cool completely.

When cooled, separate cookie bars (using a knife if necessary). Store in an airtight container for up to one week. Enjoy!