Still Life: Praline-Butterscotch Bars

[Guest guest]

These sound really lovely. Kathleen

 

* Exported from MasterCook *

 

Praline-Butterscotch Bars

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 15

Serving Size : 20 Preparation Time :0:00

Categories : Cookies And Bars

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup butter -- (2 sticks)

3/4 cup brown sugar -- (packed)

1 cup coarsely chopped pecans

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups flour

2 teaspoons baking powder

1 pinch salt -- (optional)

 

This is a light butterscotch brownie baked in a pan coated with butter,

brown sugar, and pecans. Turn each bar upside down and the coating becomes

a crunchy topping.

 

Preparation time: 30 to 35 minutes to prepare, 5 to 20 to bake. Yield: 20

medium-sized bars.

 

1. Preheat oven to 350.

 

2. Place 1/4 cup of the butter (1/2 stick) in a 9 x 13-inch pan, and place

it in the oven for a few minutes until it melts. Remove from the oven, and

tilt the pan until the butter is evenly distributed. Sprinkle with 1/4 cup

brown sugar and the pecans. Set aside.

 

3. Cream together the remaining 3/4 cup butter and 1/2 cup brown sugar at

high speed with an electric mixer. Add the eggs one at a time, beating

well after each addition. Stir in the vanilla extract.

 

4. Sift together the dry ingredients, then add this to the butter

mixture. Stir until well mixed.

 

5. Spoon the batter onto the pecans in the prepared pan, placing dollops

here and there. Then very gently spread it, using a rubber spatula or a

plain dinner knife. Try not to dislodge the pecan mixture too much. The

batter will seem sparse, and it may not reach all the way to the edges of

the pan, but just do the best job possible. It will expand properly and

even itself out during baking.

 

6. Bake 15 to 20 minutes, until a knife or toothpick inserted into the

center comes out clean. Cool at least to room temperature before cutting

into bars.

 

7. Invert each bar before serving so the crunchy praline coating will be

on top.

 

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