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Crispy Butterscotch Bars

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  Eggs 4
  Light brown sugar 12 Ounce (About 350 Gram)
  Plain flour 8 Ounce, sifted (About 225 Gram)
  Chopped mixed nuts 8 Ounce (About 225 Gram)

Line an 18 x 27 cm/7 x 11 in Swiss roll tin with non stick baking parchment.
Place the eggs and sugar in a large bowl standing over a saucepan of hot water.
Whisk until the mixture is thick enough to leave a trail for at least 6 seconds.
Remove from the heat and whisk until cold.
Re sift the flour over the mixture and fold it in gently, using a metal spoon and a figure of eight motion.
Finally, fold in the nuts.
Pour the mixture evenly into the prepared tin and gently smooth the surface with the back of a warm metal spoon.
Bake in a moderate oven (180C, 350F, gas 4) for about 15 minutes, or until firm to the touch.
Allow to cool completely before marking and cutting into fingers and serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3752 Calories from Fat 1326

% Daily Value*

Total Fat 143 g220.2%

Saturated Fat 27.1 g135.4%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1080 mg45%

Total Carbohydrates 563 g187.8%

Dietary Fiber 21.4 g85.8%

Sugars 350 g

Protein 87 g173.3%

Vitamin A 19.5% Vitamin C

Calcium 44.9% Iron 24.7%

*Based on a 2000 Calorie diet

Crispy Butterscotch Bars Recipe