I came across this recipe in a stack that I was sorting and realized that this recipe from weedsnstitches, posted June 2, 2015, on the King Arthur Baking Circle, is not posted here at Nebraska Kitchen. I am adding it. She says, “This is the recipe my mom has been using since the 70s. It is really, really good. They are chewy and have a butterscotch flavor. She usually doubles the recipe so it is in a 13×9 inch pan because they don’t last long.”
1/4 cup butter or margarine
1 cup light brown sugar, packed
1 large egg
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup pecans, coarsely chopped
Preheat oven to 350F. Generously butter 8″ square pan.
Melt butter over low heat. Remove from heat, add brown sugar and stir until well blended. Cool 5 minutes, then add egg and mix well. Stir in dry ingredients, then add vanilla and nuts.
Spread in pan and bake about 25 minutes. Cut in 2: squares while still warm but allow to finish cooling on cake rack.
I adapted this recipe for a somewhat healthier version. I replaced the butter with 3 Tbs. avocado oil plus 1 Tbs. water. I used white whole wheat flour in place of the AP flour, and I halved the salt. The result was a bar with the butterscotch taste (in spite of omitting the butter) that is slightly chewy. I will be baking this recipe again.