Archive for December 9th, 2011

This is a recipe I picked up about 20 years ago on one of those little recipe cards the Dairy Farmers of Ontario put out. It’s a very attractive butterscotch Blondy with a caramel almond topping and chocolate drizzle, really pretty! Follow the directions verbatim for the nutty topping otherwise you may end up with a hard caramel toping that is impossible to eat without a tooth breaking. Thank you Leanne for the gorgeous plates!

A Delicious Caramel and Almond Topping

Butterscotchy Almond Bars



  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 cup butter
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2/3 cup of dark chocolate chips, melted


  1. Preheat oven to 350°F.
  2. Combine flour and baking powder, set aside.
  3. Melt butter in a medium pan and blend in sugar.
  4. Remove from heat and beat in eggs (be careful so you don’t get scrambled eggs).
  5. Add vanilla and fold in flour mixture until entirely combined.
  6. Spread evenly in a 13″ x 9″ x 2″ pan that has been well greased.
  7. Bake for 20 minutes.

Nutty topping:

  • 1/4 cup butter
  • 1/3 cup sugar
  • 1/3 cup corn syrup (or maple syrup or Lyles Golden Syrup)
  • 2 tbsp water
  • 1/4 tsp salt
  • 1 1/2 cups sliced almonds


  1. Melt butter, sugar and corn syrup in a saucepan; add water and salt and boil for 4 minutes.
  2. Stir in the almonds and immediately spread over the cooked batter. Bake for an additional 15 minutes.
  3. Allow the slab to cool completely and cut off the edges (makes for great snacks or a crust or crumble) and drizzle the chocolate on top. Allow the chocolate to set completely before you cut into square or bars.

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