Butterscotch Bars

No, these are not the Butterscotch Bars in the picture on my last post. This was the real one, I mean the one that my mom liked :). I got no pictures of the cut bars though.

I remember I was in college when I'd travel to Cebu, I would often drop by a store in Dumaguete just to buy Bacolod's butterscotch bars. I believed they make the best of this kind, well, I still do. They're the gooey, chewy ones so when I made this recipe I was expecting the same. It fell a bit short of my expectation but probably if I made them thinner it would come close.

Butterscotch bars are really sweet and now I don't wonder why. With 2 1/2 cups sugar, these are not for those watching their weights (thank God I am not).

BUTTERSCOTCH BARS

Ingredients:

2 1/4 cups all-purpose flour
2 1/2 teaspoons sifted baking powder
1/2 teaspoon salt
3/4 cup butter
1/2 cup granulated white sugar
2 cups dark brown sugar (spoon lightly into cup)
3 whole eggs
1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 350degF. Line an 8"x12"x2.5" pan with aluminum foil and set aside.

2. In a bowl, combine flour, baking powder and salt. Set aside.

3. Cream the butter and sugar until light and fluffy. Add the white and brown sugar and beat until blended. Add the eggs and vanilla and mix well.

4. Mix the flour using a rubber scraper. Beat until combined only. Do not overmix.

5. Transfer the batter to the prepared pan and bake for 45-55 minutes until toothpick inserted in all four corners come out dry. Do not wait for the center of the cookie to test clean.

6. Cool then cut into squares.