Butterscotch Nut Bars Recipe
Going by its looks this Butterscotch Nut Bars recipe seems yummy. A great Snack recipe is one like this. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Butterscotch Nut Bars recipe?
Ingredients
1 1/2 cups all-purpose flour
1/4 cup shortening
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
1 egg
Light-brown sugar
1 1/4 cups butter or margarine softened
1/2 cup sugar
1/2 cup maple or maple-flavor syrup
1 16-ounce can walnuts chopped
1 4-ounce can shredded coconut
1/4 cup heavy or whipping cream
Directions
1. In large bowl, with mixer at medium speed, beat first 5 ingredients, 1/4 cup packed brown sugar, and 4 tablespoons butter or margarine until blended. Wrap dough; refrigerate 1 hour.
2. Meanwhile, in 3-quart saucepan over medium heat, heat sugar, maple syrup, 1 cup butter or margarine (2 sticks), and 3/4 cup packed brown sugar to boiling, stirring occasionally; cook 5 minutes. Remove from heat; cool.
3. Preheat oven to 350°F. Pat dough into bottom of 15 1/2" by 10 1/2" jelly-roll pan. Prick dough all over with fork to prevent puffing during baking. Bake crust 10 minutes.
4. Remove jelly-roll pan from oven. Stir walnuts, coconut, and cream into mixture in saucepan; spread evenly over baked crust. Bake 35 minutes longer or until slightly firm around the edge (center will still be liquid). Let cool in pan on wire rack.
5. When cold, cut lengthwise into 4 strips, then cut each strip crosswise into 16 bars. Store in tightly covered container.
2. Meanwhile, in 3-quart saucepan over medium heat, heat sugar, maple syrup, 1 cup butter or margarine (2 sticks), and 3/4 cup packed brown sugar to boiling, stirring occasionally; cook 5 minutes. Remove from heat; cool.
3. Preheat oven to 350°F. Pat dough into bottom of 15 1/2" by 10 1/2" jelly-roll pan. Prick dough all over with fork to prevent puffing during baking. Bake crust 10 minutes.
4. Remove jelly-roll pan from oven. Stir walnuts, coconut, and cream into mixture in saucepan; spread evenly over baked crust. Bake 35 minutes longer or until slightly firm around the edge (center will still be liquid). Let cool in pan on wire rack.
5. When cold, cut lengthwise into 4 strips, then cut each strip crosswise into 16 bars. Store in tightly covered container.
