"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butterscotch Macadamia Bars Recipe

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This recipe for Butterscotch Macadamia Bars, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Dero


1 c. butter or shortening
1/2 c. sugar
1/2 c. brown sugar
3 egg yolks
1 tsp. cold water
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 c. chopped Macadamia nuts
1 - 6 oz pkg butterscotch chips

1 c. brown sugar
3 egg whites

Cream together butter or shortening with 1/2 granulated white sugar and 1/2 cup brown sugar until mixture is light and fluffy. Add egg yolks, cold water and vanilla, beating well.

Stir together flour and baking soda until well mixed. Add this to the butter and sugar mixture and beat for 30 seconds or until well combined (do not over mix).

Pat mixture into the bottom of a 15x10x1 inch jelly roll pan. Sprinkle evenly with chopped Macadamia nuts and butterscotch chips.

Beat egg whites until stiff gradually adding sugar until the full cup has been used. Pour the sugar and egg whites mixture over the top and spread evenly.

Bake at 375 for 25 minutes.




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