Wednesday, March 12, 2014

Butterscotch Bars in the Blizzard

The Blizzard made me do it.

On days like these, as Vulcan unleashes its wrath on Rochester (that's my husband and his snow blower), all I want to do is bake, bake, bake. I deliberately didn't buy chocolate chips when I went to the store yesterday, because I didn't want to be tempted to do so. (I sure don't need the calories.) That was silly; I just scrounged around and found something else to make.

This recipe, from a long-ago issue of Cooking Light, used to be in my regular rotation when the boys were little, but I haven't made it in years. Finding an open bag of butterscotch chips in the cupboard brought it to mind. It sure tastes good warm out of the oven.

Here's the recipe:

Butterscotch Bars 
Adapted from Cooking Light, January 2000
The original recipe was for a smaller pan; find the original recipe as well as the nutrition info here.

1 cup granulated sugar
1 cup packed brown sugar
1/2 cup (1 stick) butter, softened
4 large egg whites
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cooking spray (or use the butter wrapper)
1 cup butterscotch morsels

Preheat oven to 350°. Beat sugars and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and vanilla; beat well.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt; stir well with a whisk.

Add flour mixture to sugar mixture; beat at low speed just until blended.

Spread batter evenly into an 13x9-inch baking pan coated with cooking spray or butter from the wrapper. Sprinkle the batter evenly with morsels. Bake at 350° for 28 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan on a wire rack.

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