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Raggedy Top Bars

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Ingredients
  Butter 1 Cup (16 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Egg 1
  Vanilla 2 Teaspoon
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Salt 1⁄2 Teaspoon
  Butterscotch-flavored pieces 6 Ounce
  Light corn syrup 1⁄3 Cup (5.33 tbs)
  Butter 2 Tablespoon
  Peanuts 1 Cup (16 tbs), chopped
  Cornflakes 1⁄2 Cup (8 tbs)
Directions

1. Beat the 1 cup butter or margarine and brown sugar until fluffy in a large bowl with electric mixer at medium speed; beat in egg and 1 teaspoon of the vanilla.
2. Turn mixer speed to low and blend in flour and salt. Spread evenly in a 15x10x 1-inch jelly roll pan with a spatula.
3. Bake in moderate oven (350°) 25 minutes, or until golden.
4. While cookie base bakes, combine butterscotch pieces, corn syrup, the 2 tablespoons butter or margarine and remaining 1 teaspoon vanilla in the top of a double boiler; heat, stirring several times, until butterspotch pieces melt and mixture is smooth; stir in peanuts and cereal.
5. Spread mixture over cookie; base. Bake 5 minutes longer, or until topping is set. Remove pan to wire rack and cool 15 minutes. Cut into 72 bars. Cool completely before removing. Store in metal tin.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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