Thursday, November 21, 2013

Butterscotch Pecan Chews Recipe

Butterscotch Pecan Chews. Lucy Mercer/A Cook and Her Books
A perfect excuse to bake (as if you need one): Here's an easy blondie recipe with a surprise ~ no butter. Four eggs hold the brown sugar and flour together and pecans add texture. These bars can be assembled and baked up in under an hour. If they're not gobbled up still warm from the oven, wrap them up tight, refrigerate and send in school lunches throughout the week. Guaranteed lunchtime friend-maker.

Butterscotch Pecan Chews

Non-stick baking spray
4 large eggs
1 pound dark brown sugar
2 1/2 cups self-rising flour
1 teaspoon vanilla extract
1 cup chopped pecans

1. Preheat oven to 350. Spray 9 inch square pan with baking spray. 

2. In a bowl, stir together eggs, brown sugar, flour and vanilla until smooth and nearly lump-free. Stir in the pecans.

3. Pour batter into greased pan. Bake until golden brown, about 25 minutes. Remove to cooling rack, and cut into squares when barely warm.

Adapted from "Treasured Recipes of the Charleston Cake Lady" by Teresa Pregnall (Hearts Books, 1996)

Text and images copyright 2013, Lucy Mercer.

1 comment:

linda @spiceboxtravels said...

Yum! A lunchtime friend maker is a good thing, indeed!