Chewin'

the News

June 2004

Butterscotch Bars

Cindy Clark, IA

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Recipes:	1	2	3	4	5	6
Servings:	48	96	144	192	240	288
Ingredients:
Flour	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Brown sugar	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Margarine	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Butterscotch pieces	1 C.	2 C	3 C	4 C	5 C	6 C
Light Corn syrup	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Water	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Walnuts. Chopped	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:

Combine flour, sugar, and four tablespoons margarine. Press into 9x13 pan. Bake at 375 degrees for 15 minutes. Combine butterscotch pieces, corn syrup, remaining margarine, and water. Cook and stir over low heat until smooth, then add nuts. Pour mixture over the first layer. Bake 10 minutes more.

Freezing Directions:

Cool, cut into bars. Wrap in individual snack-sized freezer bags or store in rigid containers.

Serving Directions:

To serve, thaw and eat.

Cindy’s Comments:

This is a delicious dessert that my kids like as a change of pace from chocolate chip bars. The bars pack well in a lunchbox and thaws right in time to eat for lunch.

Food Program Notes:

One bar equals one bread serving for the Food Program.

Nutritional Info:

Per Serving: 69 Calories; 3g Fat (36.7% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 19mg Sodium. 

Exchanges: 1/2 Fat; 1/2 Other Carbohydrates.

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