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Butterscotch Blondie Bars

This blonde brownie bar is chock full of nuts and loaded with chocolate and butterscotch chips. Makes a great lunchtime treat or afternoon snack... as it travels well. The recipe makes 16 small bars, 9 big ones if you're feeling generous and realistic about your cookie consumption. Resist the temptation to eat the whole pan right away, as these cookies taste best the second day!

INGREDIENTS:

1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
1 tsp. salt
2/3 cup semisweet chocolate chips
2/3 cup butterscotch chips
1 cup finely chopped pecans

INSTRUCTIONS: Preheat oven to 350F. Spray an 8"x8" glass baking pan with cooking spray. I use Pam for Baking (with flour).

In a large bowl, cream butter and sugars until smooth. Add in eggs and vanilla. Combine flour and salt with wet ingredients until just moistened. Do not over mix. Fold in half of chips and nuts.

Transfer batter to pan and sprinkle remaining chips and nuts on top. Bake 40-45 minutes until top is golden brown and toothpick comes out clean when inserted into the center of cookies. Remove to wire rack and cool completely.

To remove from pan, overturn pan onto a cutting board. Cut into individual squares. Store in airtight container.

VARIATION: Substitute 1 cup dark chocolate chips and 1 cup crushed walnuts for the butterscotch and semisweet chips and pecans.

Learn more about this author, Kathy McCabe.
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