Syndicated column week of February 18, 2013.
We’re nearing the end of February already, and it’s probably a good thing. I’ve gone into chocolate overload. Have you noticed that Valentine’s Day seems to be sponsored by the chocolate companies? I think Cupid sold advertising space to them!
Don’t get me wrong, I’m as much of a chocoholic as anybody, but there is a point when enough is enough. I think they call it saturation. To combat the chocolate indulgence, I’m fighting back with butterscotch.
I can challenge rich, dark, sweet chocolate with rich, dark, caramel colored butterscotch. Hmm, maybe I should find some broccoli and a glass of milk.
Butterscotch Sticks
1 Cup Butter
2 Cups brown sugar
2 lg. eggs
2 Cups flour
2 tsp. baking soda
½ tsp. salt
½ tsp. vanilla
1 ½ Cup nuts
Melt shortening and blend in sugar. After this mixture cools add eggs one at a time. Add flour and other dry ingredients, then nuts.
Pour into an oblong 9×13 pan. Bake 350 degrees for 30 minutes. While warm cut into sticks and roll in powder sugar.
Make it a Meal: Serve with coffee or tea, for your afternoon time out. This pan of cookies would also be a great addition to your next bake sale, school birthday treat or potluck dinner.
Approximate Nutritional Information: Servings Per Recipe: 20, Amount Per Serving: Calories: 284, Total Fat: 16g, Cholesterol: 46mg, Sodium: 304mg, Total Carbs: 34g, Protein: 4g.
Variations: If you wanted to really jazz this cookie bar, you could add some colored sugar sprinkles in with the powdered sugar – choose a seasonal color. Or you could always drizzle a bit of melted chocolate over the bars.
My Aunt Linda shared this recipe with me recently. She claims it’s a hit no matter where she takes these cookie bars!
I’m not sure what it would be like to have Martha Stewart or Paula Deen as an aunt, but my Aunt Linda is probably as close as I could ever hope to get. She makes a banana nut bread that is worth a 10 hour drive! So I have to guess that if she claims these butterscotch sticks are that popular, then they will be.
What you will like about this recipe, is that there are no special ingredients. The most unusual ingredients might be the nuts; everything else is a pantry staple. A word on the nuts for this recipe, use your favorite, or what you have on hand. Peanuts, almonds, pecans, or walnuts, they will all work equally well.
These cookie bars store well in an airtight container on the kitchen counter for up to seven days. At my house, there’s little hope that a cookie will be around for the entire seven days! Usually they are eaten in the first day or two. If you want to freeze these cookie bars, wrap individually in plastic wrap or waxed paper and store in zip top bags. The frozen cookies will keep for about six weeks. Again, even frozen cookies at my house last only as long as they remain undiscovered!
Noel Lizotte is breaking free of corporate stress with convenience cooking! This recipe is similar to ones printed in her cookbook Apron Free Cooking which is available on the website www.apronfreecooking.com.
