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Mountain States Pecan
 March 2002 Recipe

Chocolate Chip Butterscotch Bars

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INGREDIENTS:
2 CUPS ALL-PURPOSE FLOUR ½ TEASPOON BAKING SODA
1 CUP DARK BROWN SUGAR, FIRMLY PACKED 1 CUP SALTED BUTTER, SOFTENED
1 LARGE EGG 2 TEASPOONS PURE VANILLA EXTRACT
1 CUP (4-0Z) CHOPPED CRACKIN’ FRESH PECANS 1½ CUPS (9-OZ) SEMISWEET CHOCOLATE CHIPS

PREHEAT OVEN TO 300 F. GREASE 8” X 8” BAKING PAN.

COMBINE FLOUR AND SODA IN A MEDIUM BOWL. MIX WELL WITH A WIRE WHISK. SET ASIDE.

IN A LARGE BOWL USE AN ELECTRIC MIXER TO BLEND THE SUGAR AND BUTTER. ADD EGG AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL LIGHT AND SMOOTH. SCRAPE DOWN THE SIDES OF THE BOWL, THEN ADD THE FLOUR MIXTURE, PECANS AND CHOCOLATE CHIPS. BLEND AT LOW SPEED UNTIL JUST COMBINED. DO NOT OVER MIX.

TRANSFER BATTER INTO THE PREPARED PAN, AND LEVEL TOP WITH A RUBBER SPATULA. BAKE IN CENTER OF OVEN FOR 35-45
MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN BUT CENTER IS STILL SOFT. COOL ON RACK TO ROOM TEMPERATURE. CUT
WITH SHARP KNIFE INTO 1 BY 2 INCH BARS.

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