Butterscotch bars
- Barney Desmazery
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Makes 12 bars
Easy
Prep: 15 mins - 20 mins
Cook: 30 mins
A star rating of 4.8 out of 5.33 ratingsRate
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Wonderfully chewy snacks for outdoor days and picnics
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
140g butter
plus extra for the tin
-
2 large eggs
-
350g light muscovado sugar
-
2 tsp vanilla extract
-
250g self-raising flour
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100g bar milk chocolate
(we used Green & Black's), cut in big chunks
-
100g macadamia or pecan
nuts, coarsely chopped
-
icing sugar
for dusting
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Nutrition: per serving
-
kcal387
-
fat20g
-
saturates8g
-
carbs49g
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sugars35g
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fibre2g
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protein5g
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salt0.3g
low
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Method
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step 1
Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don’t over-beat.
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step 2
Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.
Recipe from Good Food magazine, July 2004
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A star rating of 4.8 out of 5.33 ratings
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