Butterscotch Crunch Squares

Author: Canadian Living

  • Portion size 54 servings

Ingredients

  • 3/4 cups unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 1/2 cup all-purpose flour
  • 1/4 cup toffee bits
  • 3 tablespoons turbinado sugar

Method

In large bowl, beat butter with brown sugar until fluffy; beat in egg yolk, vanilla and salt. Stir in flour and toffee bits to make smooth dough.

Divide dough in half. Shape each into 8-inch (20 cm) log. Flatten to make square log by gently tapping on counter to make 4 flat sides. Press sides into turbinado sugar to adhere. Wrap each and refrigerate for 1 hour.

Cut logs into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 325°F (160°C) oven until golden, about 12 minutes. Transfer to racks; let cool.

Nutritional facts Per cookie: about

  • Sodium 15 mg
  • Protein 1 g
  • Calories 51.0
  • Total fat 3 g
  • Potassium 12 mg
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Butterscotch Crunch Squares

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