Butterscotch Bars II So Tasty

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Butterscotch Bars II

"This recipe has earned me extra praises than any dish I've organized. It's devoured at picnics and circle of relatives gatherings. Great texture--crisp at the out of doors, moist and chewy on the inside."

Ingredients :

1 cup unsalted butter, softened
2 cups butterscotch chips
2 cups white sugar, divided
1 teaspoon vanilla extract
4 eggs
1 1/four cups all-cause flour
1 teaspoon salt

Instructions :

Prep : 20M	Cook : 18M	Ready in : 50M

Preheat the oven to 325 tiers F (165 ranges C). In a medium saucepan over medium heat, melt butter and butterscotch chips. Stir often till smooth then stir one cup of the sugar, eliminate from heat and stir in the vanilla. Set apart. Grease a 9x13 inch pan.
In a medium bowl, whip eggs with ultimate 1 cup of sugar till thick and faded, approximately 3 mins. Slowly upload the butterscotch aggregate to the eggs even as mixing. Combine the flour and salt; fold into the batter till absorbed. Spread the mixture lightly into the organized pan.
Bake inside the preheated oven for half-hour, or till firm. Allow to chill completely before reducing into squares.

Notes :

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