This unique dessert will cast a spell on your sweet tooth, and you will forever be changed and transfigured! Harry Potter™ Bars are officially Hogwarts’ favorite treat, and they are soon to be your favorite, too! The magic begins with a spiced blondie-like bar layered with creamy butterbeer caramel and a chocolate and butterscotch swirl, then chilled into an enchanting delight worthy of the Great Hall. Be a dessert wizard and quickly whip up these Harry Potter Bars! You’re a spatula-wand-wave away from one spectacular sweetness spell!
Ingredients
For the ginger blondie:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- nutmeg, to taste
- 6 tablespoons butter, melted, cooled
- 1/2 cup dark brown sugar, packed
- 1/4 cup molasses
- 1 egg yolk
- 1 teaspoon vanilla extract
For the butterbeer caramel:
- 1/3 cup unsalted butter
- 3/4 cup dark brown sugar, packed
- 1/3 cup light corn syrup
- 1/3 cup heavy cream
- salt, to taste
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
For the chocolate butterscotch swirl:
- 3/4 cup semisweet chocolate chips
- 2 tablespoons vegetable oil, divided
- 1/3 cup butterscotch chips
- flaky sea salt, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line and grease an 8×8-inch square baking dish with parchment paper and nonstick spray.
Step 3 –In a medium bowl, add the flour, 1/2 teaspoon of the salt, the cinnamon, the ginger, and the nutmeg and whisk to combine.
Step 4 –In a large bowl, add 6 tablespoons of the melted butter, 1/2 cup of the dark brown sugar, the molasses, the egg yolk, and 1 teaspoon of the vanilla extract and whisk to combine.
Step 5 –Add the flour mixture to the butter mixture and stir to combine.
Step 6 –Evenly add the batter to the prepared baking dish and bake until it is slightly puffed with wrinkled edges, about 15-18 minutes.
Step 7 –Transfer the bars from the oven to a wire rack and let them cool. The bars will flatten as they cool.
Step 8 –In a large saucepan over medium heat, add the remaining unsalted butter, the remaining dark brown sugar, the light corn syrup, and the heavy cream, and cook, while stirring constantly, until the mixture comes to a boil and reaches an internal temperature of 236 degrees F, about 15-20 minutes. Careful not to overcook as the caramel mixture will become tough instead of chewy.
Step 9 –Transfer the caramel mixture from the stovetop to a wire rack.
Step 10 –Add the remaining salt, the remaining vanilla extract, and the butter extract to the caramel mixture and stir to combine.
Step 11 –Evenly pour the darkened and very fluid caramel mixture over the bars and immediately transfer the bars to the refrigerator, uncovered, and chill until set, about 1 hour.
Step 12 –In a microwave-safe dish with the microwave on high heat, add the chocolate chips and 1/2 tablespoon of the vegetable oil and stir to combine.
Step 13 –In 30-second increments, melt the chocolate mixture in the microwave until smooth, about 2 minutes. Stir the chocolate mixture after each increment.
Step 14 –In a clean microwave-safe dish with the microwave on high heat, add the butterscotch chips and 1/2 tablespoon of the vegetable oil and stir to combine.
Step 15 –In 30-second increments, melt the butterscotch mixture in the microwave until completely melted and thickened, about 30 seconds-1 minute. Stir the butterscotch mixture after each increment.
Step 16 –When the butterscotch chips are completely melted, add the remaining vegetable oil and mix until smooth. Do not return the mixture to the microwave after this final addition of the vegetable oil.
Step 17 –With a spoon, spread and smooth out any lumps in the melted butterscotch chips.
Step 18 –Transfer the bars from the refrigerator and evenly spread the melted chocolate mixture on top of the caramel layer.
Step 19 –In a plastic zip-top bag, add the melted butterscotch mixture and with scissors, cut off one of the bottom corners of the plastic bag.
Step 20 –Carefully, pipe random swirls of the melted butterscotch mixture onto the melted chocolate mixture layer.
Step 21 –With a toothpick or a knife, swirl the chocolate and the butterscotch mixtures together.
Step 22 –Gently tap the baking dish against the counter to help level off the bar surface.
Step 23 –Transfer the topped bars back to the refrigerator and let them set, about 2 hours.
Step 24 –Transfer the blondie bar mixture from the refrigerator and sprinkle with the flaky sea salt.
Step 25 –With a serrate knife, cut the bars into serving-sized pieces and serve.
