Butterscotch Chocolate Bark Bars

These are Halloween butterscotch and chocolate bark bars. Most chocolate bark is just poured onto parchment and then studded with dried fruit, nuts and all kinds of candy, depending on the occasion.

Butterscoth bark pile

I found some great chocolate moulds with bark patterns in them on Amazon and they are just the right size for making individual chocolate bars. The moulds are made from silicone, so getting the bars out couldn’t be easier.

Halloween bark butterscotch

These bars are made with old fashioned butterscotch candy with a coating of chocolate and decorated for Halloween.

It really is best to use a candy thermometer for this recipe as the sugar needs to be heated to the soft and hard crack stage.

If you are not using moulds, line a tin with oiled foil. When the candy is poured into the tin, leave it to cool for 5 minutes before scoring into squares, or break with a toffee hammer when cold.

butterscotch bark1

450g sugar
150ml water
85g golden syrup
1tsp lemon juice
¼tsp cream of tartar
130g butter
1tsp vanilla extract
100g dark chocolate
100g milk chocolate
Decorations – I have used candy corn, sugar eyes, bones and Halloween sprinkles

butterscotch bark1

Place the sugar, water, syrup and lemon juice in a heavy based pan over a medium heat until almost boiling.

Remove from the heat and stir in the cream of tartar.

Place back on the heat and take it up to the soft crack stage (132°C/270°F).

Remove from the heat and add the butter and vanilla, mixing in well.

Return to the heat and take it up to the hard crack stage (146°C-154°C/295°C/309°F)

Take off the heat and immediately pour into the moulds, or the prepared tin. Leave to cool completely.

butterscotch bark single

To decorate, melt the chocolate in the microwave until almost melted, stirring well so the residual heat melts it completely.

butterscotch bark closeup

Spoon over a coating of the chocolate, before decorating with your chosen edibles.

butterscotch bark closeup2

Caramel Apple Cake with Butterscotch Sauce

Autumn is upon us! The days are shortening and apples are abundant. This cake is filled with apples, cinnamon and served with a decadent butterscotch sauce

Apple bundt cake

Caramel apples for the cake:
2 large crisp dessert apples eg: Pink Lady, Granny Smith etc – diced
1 tbsp butter
¼ cup brown sugar
1 tsp vanilla extract

2 ½ cups of plain/all-purpose flour
1 cup caster/fine sugar
½ cup of soft brown sugar lightly packed
6 oz/1 and ½ stick of soft butter left at room temperature
2 tsp cinnamon
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp vanilla extract
1 cup sour cream
3 large eggs at room temperature

Butterscotch Sauce:
4 tablespoons of butter
1 cup of soft brown sugar
¾ cup double/heavy cream
1 tsp vanilla extract
½ tsp salt

Preheat the oven to 180°C/350°F

Melt the butter and sugar in a pan and sauté the apples for around 5-10 minutes until they are golden and sticky. Set aside and leave to cool.

Butter and flour a bundt cake pan, tapping out the extra flour.

In a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and airy. This should take 3-5 minutes. Add the eggs one at a time making sure they are fully incorporated before adding the next. When the eggs are mixed in, add the sour cream and vanilla.

In a separate bowl sift together the flour, cinnamon, baking powder, soda, and salt and combine.

Carefully pour the batter into the prepared bundt tin and smooth out with the spatula.

Bake for 50 minutes until a toothpick comes out clean. Leave to cool on a wire for 30 minutes before placing on a cake plate.

In a heavy bottomed pan and on a medium heat melt the butter and stir in the sugar with a wooden spoon until the sugar has melted. Whisk in the cream, vanilla and salt and let it bubble gently for around 8 minutes. Remove from the heat and leave to cool a little before pouring over the cake.

Apple cake closeup

You can either serve the cake and sauce warm, or leave to cool completely.