Bellas Butterscotch Fingers Recipes

BELLA'S BUTTERSCOTCH FINGERS

Steps:

• On waxed paper, combine flour, baking powder and salt.
• In a large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula; beat in vanilla, then egg; at low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl; with spoon, stir in pecans.
• Shape dough into a 12" by 3 3/4" by 1" brick.
• Wrap brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice.
• Or place brick in freezer about 2 hours.
• Preheat oven to 350°.
• Grease a large cookie sheet; with sharp knife, cut brick crosswise into 1/8-inch thick slices; place slices, 1 inch apart, on cookie sheets.
• Bake cookies 12-14 minutes or until lightly browned around edges.
• Transfer cookies to wire rack to cool.

TAN FINGERS

Steps:

• Line the bottom and sides of a 9x13x 2 inch pan with buttered parchment or foil.
• Set a rack in the lowest level of the oven and preheat to 350 degrees.
• For the dough, beat the butter, sugar and salt with an electric mixer that has a paddle attachment, on medium speed, until soft and light, about 2-3 minutes.
• Beat in the vanilla and then on lowest speed add the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix until the dough is smooth.
• Scrape 3/4 of the dough into the prepared pan.
• Use the palm of your hands to press the dough down evenly, without compressing it any more than necessary.
• Chill the dough lined pan, and reserve the remaining dough at room temperature.
• For the filling, bring the butter, corn syrup, and sweetened condensed milk to a simmer in a medium saucepan, stirring occasionally.
• Allow the mixture to boil gently until it starts to thicken and becomes a very light caramel color.
• Pour the filling into a stainless steel bowl and let it cool for 5 minutes.
• Remove the dough lined pan from refrigerator and scrape the filling onto the dough, spreading it out evenly to cover the dough.
• Use the remaining dough to make a crumbly topping. Using your fingertips separate the dough into medium crumbs and evenly scatter them on the caramel filling.
• Bake until the filling is a deep caramel color and the dough amd crumb topping are baked through, about 30 minutes.
• Cool for about 10 minutes in the pan on a wire rack, then lift the slab of baked dough out of pan to a cutting board, before it has cooled completely.
• Cut the slab into 24, 2 inch squares, store at room temperature, and serve within a couple of days.

BUTTERSCOTCH AND CHOCOLATE HELLO DOLLIES

Steps:

• Preheat oven to 350.
• Melt butter in 13x9 pan. Sprinkle graham crumbs evenly over butter. Sprinkle coconut over crumbs.
• Pour sweetened condensed milk over all and bake about 20 minute until lightly browned.
• In saucepan over low heat, melt chocolate and butterscotch chips. Spread evenly over hot coconut layer.
• Cool a while, then chill before cutting.