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Butterscotch bars

Butterscotch bars

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A star rating of 4.8 out of 5.31 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Makes 12 bars

Wonderfully chewy snacks for outdoor days and picnics

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal387
fat20g
saturates8g
carbs49g
sugars35g
fibre2g
protein5g
low insalt0.3g
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Ingredients

  • 140g butter , plus extra for the tin
  • 2 large eggs
  • 350g light muscovado sugar
  • 2 tsp vanilla extract
  • 250g self-raising flour
  • 100g bar milk chocolate (we used Green & Black's), cut in big chunks
  • 100g macadamia or pecan nuts, coarsely chopped
  • icing sugar for dusting

Method

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, July 2004

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Overall rating

A star rating of 4.8 out of 5.31 ratings
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