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Butterscotch Heath Bar Biscotti

Source of Recipe


Schmitty @ Nana's Kitchen






List of Ingredients



• 6 tbsp unsalted butter, melted
  
• 6 tbsp oil
  
• 1/2 cup white sugar
  
• 1/4 cup brown sugar
  
• 1 1/2 tsp vanilla
  
• 1 tsp butterscotch extract
  
• 3 eggs, lightly beaten
  
• 3 cups flour
  
• 1 3/4 tsp baking powder
  
• 1/4 tsp salt
  
• 1 1/2 cups Heath bar, coarsely chopped
  
• 1/2 cup whole pecans
  






Instructions



1. Preheat oven to 350 degrees F
   
   
2. Line a baking sheet with parchment paper
   
   
3. In a mixing bowl, cream oil, butter, white and brown sugars together until well blended
   
   
4. Stir in vanilla and butterscotch extracts
   
   
5. Blend in eggs
   
   
6. Mix flour, salt and baking powder together in another bowl and fold into batter.
   
   
7. fold in candy pieces and pecans.
   
   
8. Place batter on baking sheet (will be thick and slightly sticky) and form into two 8"x3" logs - flouring hands as needed to shape dough.
   
   
9. Bake until set, about 25 minutes
   
   
10. Cool for 15 minutes before transferring to a board.
    
    
11. Slice in 3/4" diagonal strips and place back on baking sheet
    
    
12. Bake on 1 side for 12 minutes, turn over and bake the other side for about 5 minutes. Cool well
    
    






Final Comments


Any chocolate-covered brittle toffee bars would work well. Coarse pieces work better than the Skor bits which are too small. Use Skor bar chunks, chopped toberlone bars, Snickers or any other chocolate covered toffee for a decadent caramel flavoured treat.

Makes 36-48 biscotti