Butterscotch bars
Ingredients
- Step 1 140g butter , plus extra for the tin
- Step 2 2 large eggs
- Step 3 350g light muscovado sugar
- Step 4 2 tsp vanilla extract
- Step 5 250g self-raising flour
- Step 6 100g bar milk chocolate (we used Green & Black's), cut in big chunks
- Step 7 100g macadamia or pecan nuts, coarsely chopped
- Step 8 icing sugar for dusting
Calories: 387
Carbohydrate: 49 g
Protein: 5 g
Fat: 20 g
Cook time: 50 minutes
Prep time: 20 minutes
Total time: 70 minutes
Servings: 12
TAGS
Afternoon tea
Dessert
Lunch
Snack
Supper
Treat
American
Josh Eagleton
30-60 minute
400 kcal or less
Barney Desmazery
BBC Good Food
Browny
cake
Indulgent
Light muscovado sugar
Milk chocolate
Pecan
Pecan
Vanilla extract
Directions
- Step 1 Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don't over-beat.
- Step 2 Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.