| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
48 |
Servings |
INGREDIENTS
| 6 |
tb |
Unsalted butter, melted |
| 6 |
tb |
Oil |
| 1/2 |
c |
White sugar |
| 1/4 |
c |
Light brown sugar |
| 1 1/2 |
ts |
Vanilla |
| 1 |
ts |
Butterscotch extract |
| 3 |
|
Eggs, lightly beaten |
| 3 |
c |
Flour |
| 1 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Heath Bar, coarsely chopped* |
| 1/2 |
c |
Whole pecans |
INSTRUCTIONS
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 3/4" 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@ne.infi.net> on Dec 19, 1997
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