PRALINE-BUTTERSCOTCH BARS (SALLYE)
- 1 c
- butter (2 sticks)
- 3/4 c
- brown sugar, firmly packed
- 1 c
- coarsely chopped pecans
- 2 large
- 1-1/2 tsp
- vanilla extract
- 1-1/2 c
- 2 tsp
- baking powder
- 1 pinch
Place 1/4 cup (1/2 stick) butter in microwave safe bowl and zap for 30 seconds or until butter melts
With pastry brush, spread melted butter over bottom and sides of dish until evenly covered.
Sprinkle butter evenly with 1/4 cup of brown sugar and the pecans.
Add eggs one a time, continuing to beat well after each addition, until well blended.
With wooden spoon, stir in the vanilla extract
Stir with wooden spoon until well blended
Then very gently spread it, using a rubber spatula or a plain dinner knife.
Take care not to dislodge the pecan mixture too much.
The batter will seem sparse and it may not reach all the way to the edges of the dish, but just do the best job possible.
It will expand properly and even itself out during baking.
Cool to room temperature before cutting into bars.
When placing on serving dish, invert each bar so that the crunchy praline coating is on top.