Adapted from the Kneader’s
Bakery and Cafe Cookbook
1½ c. all-purpose flour
¾ c. packed brown sugar
¼ t. salt
½ c. +2 T. unsalted butter, softened, divided
2 c. salted
mixed nuts without peanuts
1 c. butterscotch chips
½ c. light corn syrup
Preheat oven to 350° F.
Place flour, brown sugar, and salt into the work bowl of a food processor.
Pulse to combine. Add ½ cup butter that has been cut into cubes. Pulse eight
times to thoroughly blend. Turn out into a 9”x
13” baking pan with straight sides. Press
evenly into the bottom of the pan. (I used a
tart
tamper for this.) Sprinkle nuts evenly over the
crust.
In a 1-quart saucepan over low heat, mix the butterscotch chips, corn syrup,
and remaining 2 tablespoons of butter, stirring occasionally, until the chips
are melted. Drizzle butterscotch mixture evenly over the nuts, being careful to
cover the edges of the crust. Bake for five minutes. Cut into 12 pieces while
still warm.
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4 comments:
Gosh these look good! I would do peanuts on mine - lol! But Hubs would prefer your version for sure. I love that these have a crust. Are they softly crunchy or crisp?
Linda, I don’t think I’ve ever heard the term softly crunchy before, but I think that does describe these cookies.
Look so good. Something for our Christmas cookie day.
Oh boy, you had me at salted caramel, these sound amazing!!!
Jenna
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