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Butterscotch Jewel Bars Recipe

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This recipe for Butterscotch Jewel Bars is from Ottaviano-Marini Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butter: 1/2 cup
Brown Sugar: 1 cup
Eggs: 3
Flour: 2 cups
Nutmeg: 1/4 tsp.
Milk: 3 tbsp.
Skinned Filbert Halves: 1 1/2 cups
Candied Pineapple, Diced: 3/4 cup
Candied red Cherries, cut in half: 3/4 cup
Raisins: 1/2 cup
Vanilla Extract: 1 tsp.
Brandy "Flavoring": 1 tsp.
Sugar: 1/4 cup
Directions:
Directions:
Preheat over @ 350º
Cream the butter and the brown sugar. Add 1 egg.

Sift the flour, salt and nutmeg together.
Add, alternately with the milk, to the butter mixture.
Blend well.
Spread mixture in a buttered 15" x 10" x 1" pan. Bake for 10 minutes.

Meanwhile, mix nuts, fruits, vanilla and brandy. Beat the remaining 2 eggs very slightly and stir in the sugar. add to the fruit mixture, and spread over hot layer. Bake an additional 20 minutes.

While still warm, cut into 5 lengthwise strips 2 inches wide. Cut each strip into 1 1/2 inch long bars.

f desired, spread while still warm spread with a thin icing of powdered sugar and brandy.
Number Of Servings:
Number Of Servings:
50

 

 

 

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