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Raggedy Top Bars

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  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)

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.

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Raggedy Top Bars Recipe