Try this Butterscotch Brickle Bars recipe, or contribute your own.
Suggest a better descriptionCookie layer: Heat oven to 375 degrees. Grease a 12-1/2 by 9 by 2-inch pan lightly with unsalted shortening and dust lightly with flour. Sift together flour and salt into a bowl. Cut in butter with pastry blender or two knives. Add sugar and mix well. With a floured spoon press cookie dough evenly into the bottom of prepared pan. Bake 15 minutes. Cool slightly. Butterscotch Topping: Combine all ingredients except nuts in the top of a double boiler. Stir over hot, but not boiling, water until smooth. Stir in nuts. Spoon mixture evenly over slightly cooled cookie layer. Bake an additional 8 minutes. Remove pan to a wire cake rack. Cool until slightly warm and then cut into approximately 2-inch square bars. Cool completely. Makes 24 bars. FROM ANNE COOK, REDBOOK, DEC 1972, "THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 172 | ||
Calories from Fat: 128 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 8.6mg | 3 % | |
Sodium 103.8mg | 4 % | |
Potassium 82.9mg | 2 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 8.2g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
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