Friday, July 6, 2012

Butterscotch Brickle Bars

This is a recipe my mom made for her oldest granddaughter's baby shower back in 1974.

Cookie Layer:
1-1/2 Cups sifted all purpose flour
1/4 teaspoon salt
1/2 Cup softened butter
3/4 Cup firmly packed light brown sugar

Heat oven to 375 degrees. Grease a 13 X 9 inch pan lightly and dust lightly with flour. Sift together flour and salt. Cut in butter with pastry blender. Add sugar and mix well. Press dough evenly into the bottom of prepared pan. Bake for 15 minutes. Remove from oven and cool slightly.

While cookie layer is baking prepare butterscotch topping:
Butterscotch Topping:
1- 6oz. package of butterscotch chips
1/4 Cup light corn syrup
2 Tablespoons shortening
1 Tablespoon water
1/4 teaspoon salt
2 Cups coarsely chopped walnuts or pecans

Combine all ingredients except nuts in a microwaveable bowl and heat at 30 second intervals on full power stirring well after each 30 second heating until smooth. (It took me 3 - 30second intervals) If you prefer you can do this step over a double boiler. Stir in nuts. Spoon mixture evenly over slightly cooled cookie layer. Bake an additional 8 minutes. Remover pan to a wire rack. Cool until slightly warm and then cut into 1-1/2 to 2 inch squares. Cool completely before serving. Makes 24-38 squares.


13 comments:

  1. Ohhhh nooooo, these look too amazing to resist.

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  2. Those look really yummy Ellen! So nice that you noted where and when you got this recipe. I love "mom" recipes the most!

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  3. This is the kind of recipe I was looking for yesterday during our rain storm. I'm thinking I'll substitute agave syrup for the corn syrup and see what happens.

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  4. Looks great Ellen. It's one I'll have to try soon.

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  5. sigh . . .I saw them on your blog and I knew that they would be too hard to resist! *grin* thanks Ellen!!

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  6. Hubby adores butterscotch, I think I'll surprise him with these, thank you for sharing the recipe!!

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  7. I made these this afternoon and I must tell you, first of all they were absolutely delicious!! That being said, I had to double all of the topping ingredients (except the nuts) to cover the 9 x 13 crust to the depth you show in your first photo. They are BEYOND fantastic, thank you for the recipe, this one is going into my files.

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  8. Be still my beating heart and stomach! I love anything with butter brickle, toffee...you name it! I'll be making these very soon. Thank you, Ellen! Good recipes never die!

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  9. I doubled the topping ingredients too (except nuts) and it worked out good. Next time though I will line pan with foil. (They were kinda hard to get out of pan.)

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