Browned Butter Caramel And Butterscotch Bars

Preheat oven to 350 degrees F. Line an 8-by-8-inch pan with aluminum foil. Spray with cooking spray. Set aside.

Place butter in a medium sauce pan and heat over medium-low to medium heat. Butter will melt, begin to bubble, foam, hiss, sputter, and brown specks will form in the bottom of the pan, approximately 2 to 4 minutes.

Whisk continuously. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds or so. Transfer butter into large mixing bowl and allow it to cool for a few minutes.

To the melted butter, add the brown sugar and whisk to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the bars will be tough. Fold in the butterscotch chips.

Pour batter into prepared pan, smoothing it lightly with a spatula. Bake for 15 to 20 minutes or until bars are about 90% to 95% done. The center should just barely be setting up and edges will be slightly pulling away from sides of pan.

Remove pan from oven and evenly sprinkle caramel pieces over the bars. Lightly and carefully break the surface of the bars with the caramel pieces, poking them in past the surface layer and pressing down lightly; use caution so you don't burn your fingers.

Return pan to oven for 3 to 6 minutes, or until caramels melt and turn into puddles and top surface of bars is set.

Allow bars to cool for at least 2 hours before slicing and serving. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.