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Butterscotch bars

Wonderfully chewy snacks for outdoor days and picnics

  • Prep: 20 mins
    Cook: 30 mins
  • Makes 12 bars
  • Easy
  • Makes 12 bars
  • Easy
  • Calories 387
  • Carbohydrates 49
  • Saturated Fat 8
  • Sugar 35
  • Protein 5
  • Fat 20
  • Fibre 2
  • Salt 0.3

Nutrition per serving

  • Calories 387
  • Carbohydrates 49
  • Saturated Fat 8
  • Sugar 35
  • Protein 5
  • Fat 20
  • Fibre 2
  • Salt 0.3

Ingredients

  • 140g butter, plus extra for the tin
  • 2 large eggs
  • 350g light muscovado sugar
  • 2 tsp vanilla extract
  • 250g self-raising flour
  • 100g bar milk chocolate (we used Green & Black's), cut in big chunks
  • 100g macadamia or pecan nuts, coarsely chopped
  • icing sugar for dusting

Method

  1. Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don’t over-beat.

  2. Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.

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