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Butterscotch Peanut Bars

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

The bottom layer of this cookie has a texture much like a shortbread. It is made with brown sugar and has the delicate taste of butterscotch. You can substitute walnuts or pecans for the peanuts. These bars freeze well.

Yield: Makes 36 bars

Ingredients

  • ½ cup butter
  • 1¼ cups firmly packed brown sugar
  • 2 egg yolks
  • 1¼ cups flour
  • ½ teaspoon baking powder
  • Pinch of salt
  • 2 egg whites
  • ¾ cup chopped unsalted peanuts

Directions

Preheat oven to 350 degrees

Butter a 9-inch-square baking pan. Cream the butter with ½ cup of the brown sugar until creamy. Beat in the egg yolks. Sift flour, baking powder and salt together. Fold this into butter mixture. Pat the dough into the prepared baking pan. Beat the egg whites until semi-stiff. Add the remaining brown sugar and beat until very stiff. Fold peanuts into the egg whites and spread the mixture over the dough. Bake for 35 minutes. When the cake has cooled, cut it into 36 squares and store them in an airtight container.


© 1982 Michele Urvater

Note from Cookstr's Editors

Nutritional information is based on 36 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

85kcal (4%)
15mg (2%)
0mg (0%)
25mcg RAE (1%)
36mg
6mg
1g
8g
18mg (6%)
2g (9%)
4g (6%)
0g
11g
21mg (1%)
0mg (2%)
 

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