Friday, July 5, 2013

Butterscotch Blondies


 These soft and chewy Butterscotch bars are sort of a cross between a cookie and a carmely brownie. It is a family favorite. My daughter used my old recipe and  baked them to bring to our fourth of July cook out where they were happily received by all.

As you may know, I like to make nutritious dishes-- most of the time. But every once in a while (well, maybe slightly more often...) I want to make something the tastes wonderful but may have a bit more sugar or contains something I seldom use, like shortening. Today is one of those days!  I have tried making these with something besides shortening and it just did not work as well! You could try half shortening and half butter or coconut oil but it will affect the texture. I try to only make these when there will be a big crowd because then I won't be tempted to eat half a pan :-)
I don't know where the original recipe came from but I got it from a friend about 25 years ago and have changed a few things.
Butterscotch morsels are a delicious butterscotch chip similar to chocolate chips but if they are not available in your locale, these are wonderful even without the morsels. You could substitute toffee bits or chocolate chips.

   Butterscotch Blondies

 ½   cup   shortening
1 ¾    cups brown sugar, packed
2    egg          
2   teaspoons   vanilla extract
1 ½   cups    flour
1   teaspoon  salt
2   teaspoon  baking powder
 1 ½   cups  butterscotch morsels ( Nestle’s )
1    cup     nuts, chopped -- optional

Preheat oven to 350.

Place shortening  in a medium  mixing bowl and heat in microwave until melted.( You may melt shortening on stove or in oven if preferred.)

 Mix in brown sugar, egg and vanilla. Sift flour, baking powder and salt into another bowl and blend well.  Gently fold and thoroughly blend into sugar and shortening mixture.  Fold in morsels and nuts.

Grease 13x 9" pan and press mixture evenly into pan.  Bake 20-25 minutes at 350'. Check that blondies are set and starting to firm up like brownies. If not, bake them another 5 minutes.


Cool a few minutes then cut into pieces while warm, but do not remove until blondies are cool.





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