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Type of Prep : Bake
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Butterscotch Squares

From Diana Rattray,
Your Guide to Southern Food.
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This recipe makes a big batch of about 40 butterscotch squares in a jelly roll pan.

INGREDIENTS:

  • 2/3 cup shortening
  • 2 1/4 cups light brown sugar, firmly packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour, sifted or stirred before measuring
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 cup chopped pecans or walnuts
  • 1 cup semisweet chocolate chips (6 ounce package)

PREPARATION:

Cream shortening and sugar; add eggs one at a time, beating after each addition. Beat in vanilla. Sift dry ingredients together into another bowl; stir into creamed mixture until blended. Fold in chopped nuts and chocolate chips. Spread in greased and floured 15x10x3/4-inch jelly roll pan. Bake butterscotch squares at 350° for about 25 to 30 minutes.
Cut into squares while still warm.

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