Butterscotch Squares Covered Chocolate

These creamy butterscotch squares taste exactly like the classic treat from my favorite candy shop with a soft brown sugar filling wrapped in chocolate. They became an instant family tradition the first time I made them for the holidays and my daughter requests a batch every winter.

I remember growing up going to the candy shop with my mom and only ever being allowed one of these butterscotch squares. Making them at home changed the game for us and now I keep the recipe bookmarked every holiday season.

Ingredients

• Brown sugar: contributes that deep molasses flavor that defines butterscotch choose dark brown for more richness
• Heavy whipping cream: keeps the center silky and creamy go for full fat and check that it pours smoothly
• Unsalted butter: brings out a delicate flavor and melts cleanly use a quality brand for best texture
• Vanilla extract: rounds out the sweetness try to use real vanilla for best results
• Salt: balances sweetness and makes flavors pop use fine sea salt for even mixing
• Powdered sugar: gives the candy structure and a smooth finish sift before using to avoid lumps
• Chocolate melts: provide the crispshell look for Ghirardelli or similar candy melt for easy dipping and great taste

When picking your ingredients especially butter and cream go with the freshest option you can find it really makes the texture extra silky.

Step-by-Step Instructions

Prepare the Pan:

Line a nine-inch square pan completely with foil and coat it lightly with nonstick spray so the bars will release effortlessly once set

Cook the Sugar Mixture:

Combine brown sugar heavy cream and unsalted butter in a heavy saucepan over medium high heat Stir constantly with a sturdy spatula until butter fully melts and the mixture blends together about two minutes

Boil to Temperature:

Bring the mixture to a rolling boil then reduce the heat to low Place a reliable candy thermometer in the pan and stir occasionally Let simmer gently until it reaches exactly two hundred thirty six degrees Fahrenheit This takes around seven to eight minutes Watch closely for bubbling and color deepening

Add Vanilla and Salt:

Remove the saucepan from heat as soon as it hits temperature Quickly stir in the vanilla extract and salt Mix well so the aroma infuses the whole batch

Whisk in Powdered Sugar:

Immediately sift the powdered sugar directly into the hot mixture Whisk vigorously until fully combined and no dry pockets remain The mixture will turn thick and satiny

Spread and Set:

Pour the hot candy into the lined pan and spread evenly with a spatula Let it sit uncovered at room temperature until fully set and firm at least three hours but overnight for best texture

Cut into Squares:

Lift the set candy from the pan using the foil Transfer to a cutting board Slice the slab into four quarters with a large kitchen knife then carefully cut each into sixteen small squares for a total of sixty four Make sure to wipe your knife between cuts for tidy edges

Coat in Chocolate:

Melt your chocolate coating according to package directions Using a fork or dipping tool dip each square into the melted chocolate Shake gently to remove excess chocolate Place on a sheet lined with wax paper Let chill in the fridge until the coating is glossy and set

Save

Storage Tips

Keep the finished butterscotch squares in an airtight container in your fridge They stay soft and delicious for up to a week For longer storage freeze extra squares in a layered container separated by parchment paper and they will last a month Just thaw at room temperature for half an hour before serving

Ingredient Substitutions

If you do not have heavy cream you can substitute with evaporated milk The texture will be slightly denser but still creamy You can use milk or white chocolate melts for a different coating If you only have light brown sugar the flavor will be a bit milder but still delicious

Serving Suggestions

These squares make for the ultimate coffee break treat or little lunchbox surprise Stack them up on a gift tray for a holiday party or wrap individually to hand out as sweet homemade favors They also work magic alongside an after dinner espresso

Save

Cultural History

Similar butterscotch candy recipes trace back to classic American confectionery traditions The brown sugar and cream base is reminiscent of old time penuche fudge which was popular in the early twentieth century The chocolate coating gives this candy its signature shop style finish and a nostalgic nod to specialty candy counters

Recipe FAQs

→ What temperature should the brown sugar mixture reach?

The mixture should be cooked until it reaches 236°F to ensure the squares set properly with a soft, chewy texture.

→ How do I prevent the squares from breaking when cutting?

Use a large kitchen knife, cut the set candy into quarters first, then slice each quarter carefully into small squares with gentle, precise cuts.

→ What chocolate works best for coating?

Ghirardelli candy melts provide the best flavor and smooth coating, but alternatives like Candiquik work well too.

→ How long can these squares be stored?

Store the squares in an airtight container in the refrigerator for up to a week, or freeze for up to a month to maintain freshness.

→ Can I prepare the squares in advance?

Yes, the squares can be set at room temperature or chilled overnight before cutting and coating with chocolate.