Butterscotch Bar Cookies

1
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)

How to Make Butterscotch Bar Cookies

Step-by-Step

  1. Heat oven to 350 degrees.

    Prepare a 9" x 12" baking dish by greasing with Crisco.
  2. In 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.
  3. If 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.)
  4. In a bowl, mix flour, baking soda, and salt. Stir to combine. Add to the butter/sugar mixture and mix to combine.
  5. Add coconut and nuts (if using). Mix in well.

    Batter will be very stiff.
  6. Scrape 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.)
  7. Bake in preheated oven for 25-35 minutes or until a toothpick comes out clean.
  8. Let cool on a wire rack. After 5-10 minutes, cut into squares while brownies are still somewhat warm.

Printable Recipe Card

About Butterscotch Bar Cookies

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




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