Butterscotch Toffee Squares
Mark Boughton Photography / styling: Teresa Blackburn
- Yield: 16 pieces
- Prep: 20 mins
- Cook: 22 mins
The perfect traveling dessert. Better make a double batch -- these will go quickly.
Ingredients
- 1cup all purpose flour
- 1/2teaspoon baking powder
- 1/3cup butter, melted and slightly cooled
- 1cup packed light brown sugar
- 1 egg
- 1teaspoon vanilla extract
- 1cup milk chocolate toffee bits (such as Heath)
Instructions
- Preheat oven to 350F. Coat an 8-inch square pan with cooking spray. Line with foil, letting edges extend over 2 sides. Coat foil with spray.
- Sift flour and baking powder. Beat butter, sugar, egg and vanilla with a mixer until blended. Turn to low speed, add flour mixture and beat just until combined. Beat in toffee bits. Spread evenly in pan.
- Bake 22 minutes or until a tester comes out clean. Cool in pan on a wire rack. Remove from pan with foil and cut into 16 bars.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 200
- Fat 9g
- Saturated Fat 4.5g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 25mg
- Sodium 120mg
- Potassium 35mg
- Carbohydrate 29g
- Fiber 0g
- Sugars 22g
- Protein 2g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 0%
- Calcium 2%
- Iron 2%
