Butterscotch Raisin Pecan Bars is a recipe adapted from Cooking.com & Elinor Klivans. The bars are like a cross between raisin pie, pecan pie and shortbread.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 16
Author Cookie Madness
Ingredients
Crust:
1cup140 grams all-purpose flour**
¼cup25 grams confectioners' sugar, plus save extra for dusting
⅛teaspoon.5 ml salt
1stick114 grams cold unsalted butter, cut in pieces
Preheat oven to 350 degrees F. Line a 9-inch square metal pan with foil and spray foil with cooking spray.
Combine flour, sugar and salt in food processor and pulse to mix. Add cold butter and pulse until crumbly. Press crumbs into bottom of pan and bake for 15 – 18 minutes.
Filling
In processor or using a bowl and whisk, process or mix together brown sugar, cream, eggs and vanilla until smooth. Stir or process in flour, baking powder and salt. Mix together raisins and nuts and spread over baked crust. Pour the filling mixture over raisins in nuts.
Bake until filling is set when pan is shaken gently, about 30 minutes. Cool bars in pan. Dust with confectioners' sugar if desired. Using sharp knife, cut into 16 bars. Transfer bars to platter and serve.