I wanted to enter these in the Toll House Tales contest, but decided the story behind the recipe wasn’t interesting enough. It goes like this:
“I had three partially full bags of different types of baking chips — butterscotch, white and semisweet. I also had some pecans. Cramming them all into a blondie seemed like a good idea, so that’s what I did.”
See? Not exciting. But the bars were excellent. They were dense, not-too-cakey, packed with interesting flavors and quite simple. The batter is made in one saucepan and the recipe doesn’t require an electric mixer. If you don’t have all three flavors of chips, use 1 1/4 cups of whatever flavor you do have.
- 2/3 cup pecan halves
- 1 stick (4 ounces) unsalted butter
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt plus a pinch
- 1 cup all-purpose flour
- 1/4 cup old fashioned oats
- 3/4 cup semisweet or dark chocolate chips
- 1/4 cup butterscotch morsels
- 1/4 cup white chips
- Preheat oven to 350 degrees F. Line an 8 inch square metal pan with nonstick foil.
- Put the pecan halves on a baking sheet and bake for 7 minutes or until toasty and aromatic. Let cool completely and chop.
- Meanwhile, in a large (3 quart) saucepan, melt the butter over medium heat. Add the brown sugar and stir well, then remove from heat and let mixture cool for 10 to 15 minutes. Stir in the vanilla and the cold egg. When egg is mixed in, stir in the baking powder and salt, followed by the flour and oats. If the batter is still warm, let it cool down a bit more before adding the chips and toasted pecans all at once.
- Spread the batter in the pan and bake one center rack for 28 minutes or until bars appear brown and shiny. Let cool completely. Lift from pan and slice into bars.