This Tasty Tuesday recipe comes from our Alabama friend, Yan Zhu. A native of China, Yan Zhu has lived in the USA for more than 10 years. Thanks Yan Zhu for sharing this... it sounds wonderfully decadent! Though he's not teaching us how to make egg drop soup today, maybe we can convince Yan Zhu to do that at a later date! :)
Remember, we're always looking for new Tasty Tuesday recipes, so e-mail your submissions to firstname.lastname@example.org. And don't forget to enter our Women's Day Giveaway!
Finally(!) a warm, sunny, and fantastically beautiful weekend here in Alabama.
After spending much time outside enjoying the weather, I think the perfect way
to wrap it all up is to try a simple yet delicious dessert: Butterscotch Chocolate
What We Need:
(This makes 9 bars of a decent size, and since money is tight nowadays, I am
also including some price information here for the ones I purchased today.)
8x8-inch baking pan (about $5)
1/2 cup butter
3/4 cup dark brown sugar ($1.09/package. alt: light brown sugar is fine too)
1/4 cup white granulated sugar
1 large egg plus 1 egg yolk ($2.48 for a dozen)
1tsp vanilla extract (alt: rum extract)
1/4 cup chopped Walnut ($1.17 for half a cup. alt: cashew, macadamia, etc ...)
1/4 cup milk chocolate chips ($2.33/package)
1/2 cup butterscotch chips ($2.33/package)
1/2 tsp baking powder ($1.47 /package)
1/8 tsp baking soda ($0.53 /package)
1/4 tsp salt
1 cup all-purpose flour
Set your oven for 350 F.
Melt the butter slowly in a pot. While you are waiting on that, measure
walnut, chocolate chips, and butterscotch chips. Mix them in a bowl
and put aside.
Mix flour, baking powder, baking soda, and salt together in a bowl.
Lightly grease your 8x8 pan.
Now your butter is melted, and it is time for some real work!
Mix brown and white sugar with the melted butter. Let it cool a little and
then slowly add in eggs (beaten) and stir at the same time. We don't want
to make egg drop soup here. :) Next add vanilla extract and stir.
Here comes the hard part: pour in the flour mixture and chips mixture and
stir like a MANIAC. Your arm will get tired if you are like me, but don't give
up! Keep stirring until the batter is well mixed and consistent.
Scrape the batter into your 8x8, and smooth out the surface evenly.
Relax! We are almost there!
Stick the pan into oven for 30 minutes; more or less. You want the bar to be
moist and tender inside but with a golden brown top. I like to experiment with
different time settings to see how it affects the texture.
Put on a pot of coffee while you wait. :)