Butterscotch Triangles

Leader food columnist Kathleen Brotherton says these Butterscotch Triangles have the texture and chewiness of brownies, but with a different flavor.

If you’re not a chocolate fan but you like the texture and chewiness of “brownies” and the flavor of chocolate chip cookies (minus the chips), then this recipe is for you.

These Butterscotch Triangles are easy to make and can be altered to completely change the flavor but still maintain the “brownie” texture. If you are a peanut butter lover, then just substitute peanut butter chips for the butterscotch chips. Also, you can use English walnuts instead of pecans.

I like to cut the treats into triangles to give them a unique appearance.

BUTTERSCOTCH TRIANGLES

1 1/2 cups all-purpose flour

1/2 cup packed light brown sugar

1/2 cup (1 stick) cold butter or margarine

1 2/3 cups (an 11-ounce package) butterscotch chips, divided

1 (14-ounce) can sweetened condensed milk (not evaporated milk)

1 egg, slightly beaten

1 teaspoon vanilla

3/4 cup chopped pecans

Powdered sugar

Heat oven to 350 degrees. Stir together flour and brown sugar in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1/2 cup peanut butter chips. Press mixture into bottom of ungreased 13-by-9-by-2-inch baking pan. Bake 15 minutes.

Meanwhile, combine sweetened condensed milk, egg and vanilla in large bowl. Stir in remaining chips and pecans. Spread evenly over hot baked crust.

Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into 2 or 2 1/2-inch squares; cut squares diagonally into triangles. Sift powdered sugar over top.

Makes 24 or 40 triangles, depending on size desired.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.

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