Butterscotch Sticks
Yield
servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 2 | cups |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | cup |
nuts
chopped |
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 473 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 118 | ml |
nuts
chopped |
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Melt butter in small saucepan; stir in sugar and cool.
Blend in the eggs Stir in remaining ingredients.
Spread on a 13 x 9 inch pan.
Bake in a slow oven, 325℉ (160℃), for about 30 minutes.
The bars may seem soft- not to worry, they will firm up as they cool.
While still warm, cut into sticks about 2 x ½ inch.
Remove from pan and roll in powdered sugar if you wish.
NOTE: Toasting the walnuts for this recipe really adds to the flavor.
