Butterscotch Bar Cookies

Ruth Ann Vokac

By
@mansfieldra

My family began making these bar cookies in the 1960s. They soon became a family favorite. Cooking the butter and brown sugar until bubbly give them a special butterscotch flavor.

Wrap these individually and freeze if one batch is more than you can use in a week.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
24
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

10 Tbsp
butter (1/2 cup + 2 tbsp)
2 c
brown sugar, firmly packed
2
eggs
1 tsp
vanilla
2 c
flour
2 tsp
baking powder
1/4 tsp
salt
1 1/2 c
shredded coconut
1 c
chopped pecans (optional)

Step-By-Step

1Heat oven to 350 degrees.

Prepare a 9" x 12" baking dish by greasing with Crisco.
2In a heavy sauce pan, perhaps one in which you can use a hand mixer, cook butter and brown sugar over low heat until bubbly, stirring constantly. Let cool for 5 to 10 minutes.
3If you cannot use mixer beaters in your sauce pan, pour sugar/butter mixture into a mixer bowl.

Add eggs one at a time and beat. (If the mixture is fairly hot, beat eggs immediately after adding them.)
4In a bowl, mix flour, baking soda, and salt. Stir to combine. Add to the butter/sugar mixture and mix to combine.
5Add coconut and nuts (if using). Mix in well.

Batter will be very stiff.
6Scrape batter into prepared baking dish. Use a knife to level batter in the pan. (Or pick up pan and slightly shake it from side to side.)
7Bake in preheated oven for 25-35 minutes or until a toothpick comes out clean.
8Let cool on a wire rack. After 5-10 minutes, cut into squares while brownies are still somewhat warm.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Hashtag: #butterscotch