This butterscotch bars are a one of those press-and-go cookie bar recipes. I got this recipe from my grandma even though it's not one of those Italian cookie recipes, which is what most of my cookies are - I put it here because 1) My husband LOVES these! 2)The recipe is from my grandma and it's sentimental because she typed it on an old school typewriter.
My grandma and some of her friends collected and published little cookbooks as fund raisers. I have used those over and over.
This recipe only uses half the bag of butterscotch morsels - and I just double the recipe to use 'em all up. And don't worry if you have an 11 ounce bag - it will still double fine. These butterscotch bars are very "butter" scotchy flavored - that's due the morsels more so than the brown sugar butter mixture.
Don't try and make them in a 13 x 9 - the crust will be too thin. And as it is the 11 x 7 will get too cooked on the edges if you don't watch the time or even let them go a tad too long.
Other than that - they are pretty easy. I do hesitate to add them to my list of easy to make cookies , just simply because they take two baking times - the crust and then the batter layer.
There's a bit of leeway for substituting. And you can check that out below.
And if this isn't exactly what you were looking for - scroll below to see my photo gallery of all the Italian cookie recipes I have on my site. Just hover over the photo. If you like the description and it interests you - click on the photo and it will whisk you away to the recipe.
Happy Butterscotch Baking -
* 1 1/4 cups of flour
* 1 1/2 cups of brown sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 6 tablespoons butter
* 2 eggs
* 1 1/2 teaspoon vanilla
* 6 0zs butterscotch morsels
* 1/2 cup of chopped walnuts
* Preheat the oven to 350 degrees
* In a small mixing bowl cream the butter and 1/2 cup of the brown sugar. Cream until light and fluffy.
* Blend in 1 cup of the flour until it's crumbly.
*Pat the mixture into an ungreased 11 x 7 pan ( Don't use 13 x 9 )
* Bake in 350 degree oven for 10 minutes
* While the crust is cooking beat eggs until thick and lemon colored
* Beat in the remaining 1 cup of brown sugar and vanilla
* Combine the remaining four, baking powder and salt (add it to the egg mixture)
* Stir in the walnuts
* Spread it over the baked crust
* Sprinkle with butterscotch pieces
* Bake for
Nope. You really don't want to. The brown sugar is what gives the "butterscotch" flavor.
You "can". But again - you are going for butterscotch bars. Not "margarinescotch" bars. You can do it though. Just don't expect that "buttery" flavor. But it will work.
You could substitute pecans. They would work fine. We just don't use them a lot in Italian dessert recipes . But they would be a good swap.
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