Christmas dessert — Butterscotch toffee bars
Yes, most of our favorite Christmas recipes include chocolate. Dark chocolate, milk chocolate, white chocolate — we use all three in abundance when baking Christmas desserts.
But there are some people who — for their own unfathomable reasons — don’t much care for chocolate. Others love chocolate but do like some other flavors and textures this time of year.
Here’s a recipe that will please both the chocolate haters and those who want something a little different from time to time.
Butterscotch toffee bars
1 pkg yellow cake mix
1/2 cup packed brown sugar
1/2 cup butter, melted
1 cup cashews or toasted pecans, chopped
1 8-ounce package toffee pieces
Preparation (three easy steps!)
1. Preheat oven 350 degrees F. Grease a 15x10x1 inch pan; set aside.
2. In a large bowl, combine cake mix, brown sugar, melted butter, and eggs. Beat with an electric mixer on medium speed for 1 minute or until combined, scraping bowl occasionally. Stir in the nuts.
3. Pat dough into prepared pan. Sprinkle with toffee pieces. Bake in the preheated oven for 15 to 20 minutes or until a tooth pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.
To store: Place bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 2 months.
More Christmas recipes here. Remember — check back every day through Christmas Eve for a new recipe.
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to firstname.lastname@example.org.