Butterscotch Bar Cookies
Ruth Ann Vokac
Wrap these individually and freeze if one batch is more than you can use in a week.
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- 10 Tbsp
- butter (1/2 cup + 2 tbsp)
- 2 c
- brown sugar, firmly packed
- 1 tsp
- 2 c
- 2 tsp
- baking powder
- 1/4 tsp
- 1 1/2 c
- shredded coconut
- 1 c
- chopped pecans (optional)
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.