butterscotch bars

By Yankee Magazine

Jan 07 2007


Butterscotch Squares

2/3 cup shortening
2 1/4 cups light brown sugar, firmly packed
3 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour, sifted or stirred before measuring
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 cup chopped pecans or walnuts
1 cup Butterscotch Morsels (6 ounce package)


Cream shortening and sugar; add eggs one at a time, beating after each
addition. Beat in vanilla. Sift dry ingredients together into another bowl;
stir into creamed mixture until blended. Fold in chopped nuts and
butterscotch morsels. Spread in greased and floured 15x10x3/4-inch jelly
roll pan. Bake butterscotch squares at 350 degrees for about 25 to 30
Cut into squares while still warm.