Lolas Pecan Butterscotch Bars Recipes

Steps:

• Line a 15x10x1-in. baking pan with aluminum foil. Coat the foil with cooking spray; set aside. , In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts. , In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Steps:

• Preheat oven to 325°F.
• Line a 9 x 13 x 2” rectangular pan with aluminum foil.
• Set aside.
• Sift bread flour, cake flour and salt 3x.
• Set aside.
• In a small saucepan, melt butter over low fire.
• Remove from heat the transfer in the bowl of the mixer.
• Add brown sugar, liquid glucose and vanilla extract.
• Beat on medium speed until combined.
• Add eggs one at a time, mixing until blended.
• At low speed, add dry ingredients and cashew nuts.
• Pour mixture into the prepared pan.
• Bake fro 30-45 minutes until top is firm.
• Cool on wire rack.
• Cut into bars.