To bring in the Fall season I baked one of my favorites Butterscotch Toffee Squares. Now I found this recipe 5
years ago in a magazine called Relish. However, this magazine is not printed anymore and the recipe is not on their website either. Relish use to come in the Pittsburgh Tribe Review's newspaper on the first Thurs. of every month. I wish they would go back to printing their magazines, since they offered a ton of recipes in each issue. And wasn't just baking, Relish carried a lot of different meal ideas for dinner parties and entertaining. Luckily, I kept my old issue to share with everyone, so this delicious blondie is not lost. The recipe calls for Heath bars, but I use Nestle Butterscotch chips for a smoother texture. They are crumbly on the outside, but soft and chewy in the middle. This is a really simple recipe to make in a short amount of time. You could really throw any type of toffee or chips you want and make it your own. These blondies go really well with a cup of warm apple cider.
Butterscotch Toffee Squares (Yields 16 bars)Recipe by Jean Kressy
Ingredients:
1 Cup of all-purpose flour
1/2 Teaspoon baking powder
1/3 Cup butter, melted and cooled slightly
1 Cup packed light brown sugar
1 Egg
1 Teaspoon vanilla extract
1 Cup of crushed Heath bars (or Butterscotch chips)
Directions:
1. Preheat oven to 350F. Line an 8-inch square pan with foil letting the edges extend over 2 sides. Then Coat foil with spray.
2. Stift flour and baking powder in seperate bowl. Beat butter, sugar, egg and vanilla with mixer until blended. Turn to low speed, add flour mixture and beat just until combined. Beat in candy bar bits or chips into batter. Then spread evenly in pan.
3. Bake 22 minutes or until a tester comes out clean. Cool in pan on a wire rack. Remove from pan with foil and cut into 16 bars.
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