Butterscotch bars

I like to bake. I may not be good at it but I enjoy it. When I was little and my Mom or Dad were cooking something I would always ask if I could stir it. Even if it didn't need to be stirred. I was there with a spoon in hand. So, now that I'm off work sick and the TV and I have become even closer than before I have been watching alot of the Food Network. I love the show "Sugar" because...well...she makes a lot of yummy looking baked goods. When I watched the butterscotch episode I didn't expect to really get excited to bake anything because 1. I don't really like butterscotch and 2. I'm sick. I shouldn't baking!! But I did get inspired and once the massive coughing attacks stop I'm going to bake me some butterscotch bars. In case you would like to as well or maybe just want to see what all the fuss is about here is the recipe. Enjoy!

Ingredients:
Base
1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
1/2 tsp vanilla
1 1/4 cups all purpose flour
1/2 tsp baking soda
Butterscotch
1/2 cup unsalted butter
1/2 cup sugar
1 cup dark brown sugar, packed
1/2 cup golden corn syrup
1/4 cup water
1/2 tsp salt
1 cup walnut pieces
3/4 cup unsweetened coconut
3/4 cup chocolate chips
1/2 cup whipping cream
2 teaspoons vanilla extract
To Assemble:
1. Preheat oven to 350° F and grease and line bottom of an 8-inch square pan with parchment paper. In a bowl, cream butter and sugars together. Add eggs and vanilla and beat until fluffy. In a separate bowl, combine flour, baking soda and salt. Add to butter mixture and stir until evenly blended. Spread batter into a prepared pan and bake for 20 to 25 minutes, until an even golden brown. Set aside to cool.
2. In a saucepot, melt butter over medium heat. Stir in sugars, corn syrup, water and salt and increase heat to medium-high. When mixture reaches a boil, stir in walnut pieces and coconut. Simmer for 7 minutes, stirring often (mixture will become thick and darker in colour).
3. Remove from heat and stir in cream and vanilla (watch for steam). Pour butterscotch over base and sprinkle chocolate chips.
4. Bake for 13 to 16 minutes, until bubbling around the edges. Allow to cool before cutting into squares or bars. Do not refrigerate.
Butterscotch Bars will keep up to 3 weeks in an airtight container.
Yield:
1 8-inch square pan.