the blog of Anastasia Pollack, crafts editor and reluctant amateur sleuth
featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.
Tuesday, March 20, 2018
#COOKING WITH CLORIS--CHOCOLATE BUTTERSCOTCH PECAN BLONDIES
Chocolate Butterscotch Pecan Blondies
coarsely chopped pecans
1/2 cup + 2
teaspoons unsalted butter
1/2 tsp. + heaping
1/8 teaspoon salt
firmly packed lt. brown sugar
1 tsp. vanilla
2 large eggs
to 350F. Lightly grease 9” x 13” pan.
Melt 2 tsp.
butter with 1/8 tsp. salt. Add pecans. Toss to coat. Spread on shallow baking
pan. Bake at 350 degrees F 8-10 minutes until golden brown. Remove from pan to
remaining butter and chocolate chips in microwave-proof bowl. Microwave in 30
second intervals, stirring in-between until chips are melted.
brown sugar, baking soda and vanilla in mixing bowl. Add chocolate mixture.
Stir to combine. Stir in eggs, then flour. Mix until combined. Fold in
butterscotch chips and pecans.
evenly into baking pan. Bake 22-25 minutes until toothpick inserted into center
comes out clean.
Allow to cool
slightly. Serve warm with a scoop of vanilla ice cream. Or allow to cool
completely, then dust with powdered sugar.