"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

DOUBLE SCOTCH PECAN BARS Recipe

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This recipe for DOUBLE SCOTCH PECAN BARS, by , is from CHILBERG FAMILY 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!

Contributor:  
Contributor:  
PARADE'S TEST KITCHEN

Category:
Category:

Ingredients:  
Ingredients:  
3/4 CUP SOFTENED BUTTER OR MARGARINE
1 CUP FIRMLY PACKED DARK BROWN SUGAR
1 EGG
1/2 TEASPOON VANILLA
2 CUPS SIFTED ALL PURPOSE FLOUR
3/4 TEASPOON SALT
1/2 TEASPOON BAKING POWDER
1/4 CUP MILK
1 SIX OUNCE PACKAGE (1 CUP), BUTTERSCOTCH PIECES
1 CUP FLAKED COCONUT
1 CUP CHOPPED PECANS

Directions:
Directions:
CREAM TOGETHER BUTTER & SUGAR. STIR IN ONE EGG AND VANILLA. MIX & SIFT FLOUR, SALT AND BAKING POWDER. ADD ALTERNATELY TO CREAMED MIXTURE WITH MILK. FOLD IN BUTTERSCOTCH PIECES, COCONUT AND PECANS. SPREAD EVENLY ON GREASED COOKIE SHEET INTO A 14" x 10" RECTANGLE. BAKE IN OVEN AT 350 DEGREES FOR 15 MINUTES. LET COOL. SPREAD WITH BUTTERSCOTCH TOPPING IF DESIRED. CUT IN BARS 2 1/2" BY 1".

BUTTERSCOTCH TOPPING:

1 SIX OUNCE PACKAGE (1 CUP) BUTTERSCOTCH MORSELS
1 TEASPOON SALAD OIL
2 TABLESPOONS WATER

MIX BUTTERSCOTCH MORSELS WITH SALAD OIL OVER HOT, (NOT BOILING) WATER. ADD TWO TABLESPOONS WATER AND STIR VIGOROUSLY UNTIL SMOOTH

 

 

 

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