Blarney Stone Bars
Quick Cooking
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A lip-smacking layer of tinted frosting is the crowning touch to these butterscotch bars laden with crunchy pecans.
SERVINGS: 42
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min. + cooling
Ingredients:
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 2 eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup quick-cooking oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup English toffee bits
- 1/3 cup chopped pecans
- 4 drops green food coloring
- 3/4 cup vanilla frosting
Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in the toffee bits and pecans.
Spread into a greased 9-in. square baking pan. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool on a wire rack. Add food coloring to frosting; spread over the bars. Cut into diamond shapes. Yield: about 3-1/2 dozen.