This is a recipe I made recently for my volunteers. My boss actually fell in love with them. The recipe comes from Relish Magazine – a newspaper supplement that used to be in the Johnson County Sun.
Butterscotch Toffee Squares by Jean Kressy
1 c. flour
1/2 tsp. baking powder
1/3 c. butter, melted and cooled slightly
1 c. brown sugar
1 tsp. vanilla extract
1 c. Heath toffee bits (they are by the chocolate chips in the grocery store)
Line a 8×8 square baking dish with non-stick foil. Beat butter, sugar, egg, and vanilla. Add flour and baking powder and blend. Stir in toffee bits. Pour ingredients into baking dish. Bake at 350 degrees for 22 minutes or until tester comes out clean. Cool before removing from pan and cutting. Makes 16 bars.
Nutritional facts per serving: 190 calories, 9 g. fat, 2 g. protein, 27 g. carbs, 0 g. fiber, and 110 mg. sodium