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.
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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