Pecan Butterscotch Squares
Crust:
1 c. flour
1/2 c. packed dark brown sugar
5 tbsp margarine or butter, softened
Filling:
2 large eggs
2/3 c. packed dark brown sugar
2 tbsp flour
1 tsp vanilla extract
1/4 tsp salt
1 c. pecans, chopped
1 c. sweetened shredded coconut, optional
3/4 c. butterscotch chips
Crust: Preheat oven to dg375. Grease 8-inch or 9-inch, square metal
baking pan. Line pan with foil; grease foil. With fingertips mix
flour, brown sugar and margarine or butter in prepared pan until soft
dough forms. Press dough firmly onto bottom of pan. Bake crust 15-20
minutes until lightly browned.
Meanwhile prepare filling: In large bowl with wire whisk or fork,
beat eggs with brown sugar, flour, vanilla and salt just until
blended. Stir in pecans, coconut and butterscotch chips.
Pour filling over warm crust. Bake 20 to 25 minutes until lightly
browned around the edges and filling is set. Cool completely in pan on
wire rack. Cover and refrigerate at least 5 hours or over night for
easier cutting.
When cold, transfer with foil to cutting board. Cut into 8 strips,
then cut each strip crosswise into 8 squares.
Enjoy your day
Sherri
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