Time: 30 minutes prep time, 40-45minutes baking
Makes: about 1 dozen
• 9 T butter, softened
• 1 2/3 cups flour
• 1 t baking powder
• ¾ t salt
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 t vanilla
• ½ t salt
• 1/3 cup butterscotch chips
• ½ cup macadamia nuts, coarsely chopped
• ¼ cup toffee bits
1. Preheat oven to 350˚F. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inched to hang over sides. Butter lining (excluding overhang); set pan aside.
2. Whisk together flour, baking powder, and salt in medium bowl, and set aside.
3. Put butter and sugar in a bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes.
4. Add eggs and vanilla; beat until combined.
5. Slowly add flour mixture, beating on low speed, and scraping sides of bowl down until well incorporated.
6. Stir in butterscotch chips, nuts, and toffee bits.
7. Pour batter in prepared pan; spread with a spatula. Bake about 40-45 minutes or until golden brown and a toothpick comes out with a few crumbs but is not wet.
8. Let cool slightly in pan for about 15 minutes. Lift out, and let cool completely on a wire rack before cutting into squares.
Note: The most recent time I made these I forgot to by the macadamia nuts so I just added extra butterscotch chips in their place and they were great too!