Butterscotch heath bar biscotti

Yield: 48 Servings

Measure Ingredient
6 tablespoons Unsalted butter, melted
6 tablespoons Oil
½ cup White sugar
¼ cup Light brown sugar
1½ teaspoon Vanilla
1 teaspoon Butterscotch extract
3 \N Eggs, lightly beaten
3 cups Flour
1¾ teaspoon Baking powder
¼ teaspoon Salt
1½ cup Heath Bar, coarsely chopped*
½ cup Whole pecans

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a mixing bowl, cream the oil, butter, white and brown sugars together until well blended. Stir in vanilla and butterscotch extracts. Blend in eggs. Mix flour, baking powder and salt together and fold into batter. Fold in candy bar pieces and pecans. Place batter on baking sheet (it will be thick and a little sticky) and form into two 8" x 3" logs, flouring hands as needed to shape dough. Bake until set, about 25 minutes. Cool for 15 minutes before transferring to a board. Slice in ¾" diagonal strips and place back on baking sheet. Bake on one side about 12 minutes; turn over and bake other side about 5 minutes. Cool well.

* Any chocolate-covered brittle toffee bar may be used. Coarse pieces work better than "Heath Bar Chips," which are too small. Use Heath bar chunks, chopped Toblerone bars, Snickers, or any chocolate covered toffee bar for a decadent caramel-flavored treat. Yield: 36-48 biscotti.

Per serving: 500 Calories; 35g Fat (64% calories from fat); 23g Protein; 22g Carbohydrate; 130mg Cholesterol; 1053mg Sodium Posted to recipelu-digest Volume 01 Number 386 by P&S Gruenwald <sitm@...> on Dec 19, 1997

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