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Butterscotch Bars

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Why I Love This Recipe

This is from Cooking Light magazine, but I changed a few things. I use half the sugar they used in the original, because I think butterscotch chips are too sweet for any more sugar. They called for two egg whites; I use one whole egg. Instead of sprinkling the chips on top, I stir them in, and finally, I bake for a shorter time to keep the bars gooey.

It is more like a cookie than a blondie!

Ingredients You'll Need

1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter or stick margarine, softened
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
1/2 cup butterscotch morsels


Preheat oven to 350°.

Beat sugars and butter at medium speed of a mixer until well-blended (about 4 minutes).

Add egg and vanilla; beat well.

Lightly spoon the flour into dry measuring cups, and level with a knife.

Combine flour, baking powder, and salt; stir well with a whisk.

Add flour mixture to sugar mixture; beat at low speed just until blended. Stir in butterscotch chips.

Spread batter evenly into an 8-inch square baking pan coated with cooking spray.

Bake at 350° for 20-25 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan on a wire rack.

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