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BUTTERSCOTCH HEATH BAR BISCOTTI




List of Ingredients



• 6 TABLESPOONS SWEET BUTTER MELTED
  
• 6 TABLESPOON OIL
  
• 1/2 CUP SUGAR
  
• 1/4 CUP LIGHT BROWN SUGAR
  
• 1 1/2 TEASPOONS VANILLA EXTRACT
  
• 1 TEASPOON BUTTERSCOTCH EXTRACT
  
• 3 EGGS, LIGHTLY BEATEN
  
• 3 CUPS FLOUR
  
• 1 1/4 TEASPOONS BAKING POWDER
  
• 1/4 TEASPOON SALT
  
• 1 1/2 CUPS HEATH BAR COARSELY CHOPPED OR CHOPPED TOBLERONE BAR, SNICKERS, OR ANY CHOCOLATE COVERED TOFFEE BAR
  
• 1/2 CUP WHOLE PECANS
  






Instructions



1. PREHEAT OVEN TO 350°. LINE A LARGE BAKING SHEET WITH PARCHMENT PAPER. SET ASIDE
   
2. IN A LARGE MIXING BOWL, CREAM OIL, BUTTER, WHITE SUGAR AND BROWN SUGAR TOGETHER UNTIL WELL BLENDED. STIR IN VANILLA AND BUTTERSCOTCH EXTRACTS. BLEND IN EGGS. MIX FLOUR, BAKING POWDER AND SALT TOGETHER AND FOLD INTO BATTER, MIXING WELL. FOLD IN CANDY BAR PIECES AND PECANS.
   
3. PLACE BATTER ON BAKING SHEET ( WILL BE THICK AND LITTLE STICKY). FORM INTO TWO 8 X 3" LOGS, FLOURING HANDS AS NEEDED TO SHAPE DOUGH.
   
4. BAKE UNTIL SET, ABOUT 25 MINUTES. COOL FIFTEEN MINUTES BEFORE TRANSFERRING TO A CUTTING BOARD.
   
5. SLICE IN 3/4" DIAGONAL SLICES AND PLACE BAKE ON BAKING SHEET. BAKE ON ONE SIDE 12 MINUTES, TURN AND BAKE OTHER SIDE ABOUT 5 MINUTES LONGER. COOL WELL.
   






Final Comments


IF YOU WANT TO ADD AN EXTRA SPECIAL TREAT TO THESE BISCOTTI, TRY DIPPING THEM INTO MELTED CHOCOLATE.

ENJOY!