Mexican Fruit Bars
|Butterscotch chips||6 Ounce|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Dark brown sugar||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Chopped toasted almonds||1 Cup (16 tbs)|
|Mixed candied fruit||1⁄2 Cup (8 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Orange rind||1 Tablespoon|
In double boiler, over hot (not boiling) water, melt 1 (6-oz.) pkg. butterscotch chips and 1/2 cup butter or margarine with 1/2 cup dark brown sugar.
Remove from heat.
Stir to mix well.
Combine 1 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt, stirring gently to blend.
Stir into butterscotch mixture.
Spread batter evenly in a greased 13x9x2-inch pan.
Bake 20 minutes at 350Â° and remove from oven.
Meanwhile, combine 1 cup chopped, toasted almonds, 1/2 cup each mixed candied fruit and currants, 2 eggs, slightly beaten, and 1 tablespoon grated orange rind.
Spread evenly over hot cookie dough.
Return to oven and bake 20 minutes more at 350Â°.
Cool in pan.
Cut into 2x1-inch bars.