Food recipes
Butterscotch Fruit & Nut Bars
Butterscotch Fruit & Nut Bars Ingredients: butter, without salt sugars, brown orange juice, raw honey spartan, real semi-sweet chocolate baking chips, nuts, walnuts, english raisins, seeded oats wheat flour, white, al...
Butterscotch Fruit & Nut Bars
Ingredients:
butter, without salt
sugars, brown
orange juice, raw
honey
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
raisins, seeded
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
Directions:
Preheat oven to 350F, line a 9 x 11 inch (28 x 18 cm) pan with parchment paper, or spray it with non-stick cooking spray.
Melt the first four ingredients together in a saucepan, stirring occasionally.
Wave the pot to cool.
Combine the dry ingredients and then add the melted butter mixture (making sure it is not so hot that the chocolate chips will melt).
Spread the batter in the prepared pan and press it into an even layer with a spoon.
Bake until the top has a light golden colour (set but not solid as it will crisp as it cools), around 15-20 minutes.
Remove from oven and let cool on the baking sheet until tepid, then cut into portions.
Remove from sheet when cool and store in an airtight container.
Ingredients:
butter, without salt
sugars, brown
orange juice, raw
honey
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
raisins, seeded
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
Directions:
Preheat oven to 350F, line a 9 x 11 inch (28 x 18 cm) pan with parchment paper, or spray it with non-stick cooking spray.
Melt the first four ingredients together in a saucepan, stirring occasionally.
Wave the pot to cool.
Combine the dry ingredients and then add the melted butter mixture (making sure it is not so hot that the chocolate chips will melt).
Spread the batter in the prepared pan and press it into an even layer with a spoon.
Bake until the top has a light golden colour (set but not solid as it will crisp as it cools), around 15-20 minutes.
Remove from oven and let cool on the baking sheet until tepid, then cut into portions.
Remove from sheet when cool and store in an airtight container.