"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butterscotch Bars Recipe

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This recipe for Butterscotch Bars, by , is from Marsha's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha Summerfield
Added: Monday, January 31, 2011


1/4 cup unsalted butter, room temp
1/2 cup sugar
1/2 cup dark brown sugar
2 eggs
1/2 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1/2 cup unsalted butter
1/2 cup sugar
1 cup dark brown sugar, packed
1/2 cup corn syrup
1/4 cup water
1/2 tsp salt
1 cup walnut pieces
3/4 cup unsweetened coconut
3/4 cup chocolate chips
1/2 cup whipping cream
2 tsp vanilla

Preheat oven to 350 and grease and line bottom of an 8" square pan with parchment paper. In a bowl, cream butter and sugars together. Add eggs and vanilla and beat until fluffy. In a separate bowl, combine flour, baking soda and salt. Add to butter mixture and stir until evenly blended. Spread batter into a prepared pan and bake for 20 to 25 minutes until an even golden brown. Set aside to cool.

In a saucepan, melt butter over medium heat. Stir in sugars, corn syrup, water and salt and increase heat to medium-high. When mixture reaches a boil, stir in walnut pieces and coconut. Simmer for 7 minutes, stirring often (mixture will become thick and darker in colour). Remove from heat and stir in cream and vanilla (watch for steam). Pour butterscotch over base and sprinkle chocolate chips. Bake for 13 to 16 minutes, until bubbling around the edges. Allow to cool before cutting into squares or bars. Do not refrigerate.
They will keep in an airtight container for up to 3 weeks.

Number Of Servings:
Number Of Servings:
1 8




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