Butterscotch Choco Delight




Introduction: Butterscotch Choco Delight

About: I am passionate about anything and everything engineering and physics. I am interested in much of chemistry and biology and I enjoy most art and craft + cooking and baking. I have completed my bachelor's in me…

Let me introduce you to the Butterscotch Choco Delight. A creamy molten butterscotch with aromatic toasted hazel nuts on a rich chocolate cookie base all locked in by a smooth dark chocolate coating.

Here is the ingredients list

For the cookie base

  1. 150g milk chocolate
  2. 1/2 cup butter
  3. 1/3 cup brown caster sugar
  4. 2 cups general purpose flour
  5. 1/2 teaspoon baking powder
  6. 2 tablespoon finely chopped almonds

For the butterscotch layer

  1. 3/4 cup butter
  2. 1/2 cup brown caster sugar
  3. 2 tbsp honey
  4. 3/4 cup condensed milk
  5. 150g toasted hazelnuts

For the chocolate coat

  1. 225g dark chocolate
  2. 1 tbsp vegetable oil

And the cooking/baking equipments required are

  1. Saucepan
  2. Mixing bowl
  3. Baking tray
  4. Rolling pin (optional)
  5. Measuring cups/spoons
  6. Weighing scale

Step 1: Making the Cookie Base

You would want to start by making the base first. You can work on the butterscotch while this bakes.

Here is what to do:

  1. Pre-heat oven to 160C. Grease a baking tray 12”x8”.
  2. Place milk chocolate over a pan of simmering water.
  3. Rub butter in flour and baking powder until mixture looks like breadcrumbs.
  4. Add in sugar
  5. Add in melted chocolate and almond and knead into a dough.
  6. Roll out dough, lift and trim to fit into tray. Bake for about 20-25 minutes.

Step 2: Build the Butterscotch

While you wait for your cookie base to bake, you can work on the butterscotch.
Its important to keep stirring, you don't want anything to burn at the bottom of your pan

  1. Heat butter, sugar, condensed milk and honey in a pan and stir continuously till melted.
  2. Continue stirring until golden brown.
  3. In the mean time roast hazel nuts it starts brown
  4. Add the nuts into the butterscotch and stir to let it thicken more .
  5. Pour mixture over the cookie base and leave to set. (you may need to refrigerate after it cools)

Step 3: Dark Chocolate Coating

This is quite simple, you will need to add the vegetable oil to allow the chocolate to flow better and have a glossy finish when it hardens.

  1. Place chocolate together with oil in bowl to melt over simmering water.
  2. Spread melted chocolate over the butterscotch layer and leave to set.

Once its all harden up, you can start cutting into bars (again, you may need to refrigerate)

Step 4: Cut and Enjoy!

Its easier to cut into neat bars when cold.

You can wrap it up for an excellent holiday gift (or any gift).
And/or enjoy it as dessert or tea.
Great for your sugar fix as well

Hope you like this recipe

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    7 years ago on Introduction

    Oh my, these look so tasty. I think I gained a half pound just by looking a the pictures!


    Reply 7 years ago on Introduction

    Thanks, I did more than looking and half a pound is an understatement