Vickys Blondies / Butterscotch Bars, GF DF EF SF NF. This butterscotch blondie recipe makes perfect bars for packing on the go or giving as a gift. And this butterscotch bar recipe takes blondies to new heights, thanks to HERSHEY'S Butterscotch Chips. Chewy homemade blondies with butterscotch chips. Vickys Blondies / Butterscotch Bars, GF DF EF SF NF

You can cook Vickys Blondies / Butterscotch Bars, GF DF EF SF NF using 10 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Vickys Blondies / Butterscotch Bars, GF DF EF SF NF
  1. Prepare 400 grams of light brown sugar (2 packed cups).
  2. It’s 112 grams (1/2 cup) of gold-foil wrapped Stork block margarine.
  3. Prepare 1 tbsp of Vickys Best Egg Replacer for Gluten-Free Baking recipe from my profile or Ener-G brand*.
  4. Prepare 60 ml (1/4 cup) of full fat coconut milk.
  5. You need 1 tsp of vanilla extract.
  6. It’s 158 grams (1 cup) of rice flour.
  7. Prepare 125 grams (1 cup) of cornstarch.
  8. It’s 2 tsp of baking powder.
  9. Prepare 1/4 tsp of salt.
  10. Prepare 100 grams (1 cup) of desiccated coconut.

Try this rich, sweet dessert bar recipe! These chewy blondies have the distinctive taste of butterscotch. Stir in butterscotch chips and nuts. Oatmeal Butterscotch Blondies - These bars are loaded with chewy oats and creamy butterscotch chips! · If you're tired of brownies, then we have the answer.

Vickys Blondies / Butterscotch Bars, GF DF EF SF NF step by step

  1. If using Ener-G or another brand egg replacer, add a half teaspoon xanthan gum to your ingredients. My egg replacer already contains some.

  2. Melt the butter and sugar together gently over a low heat in a heavy-bottomed pan. Let it cook for 10 minutes until the sugar is dissolved and the mixture begins to bubble.

  3. Remove the pan from the heat and let it cool for 30 minutes, stirring now and again so the mix doesn't set. It will become thick like caramel.

  4. Meanwhile line an 8"x 8" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350°F.

  5. Combine the egg replacer and coconut milk and mix together well. Set aside.

  6. Combine the flour, starch, baking powder and salt in another bowl.

  7. Pour the cooled caramel into a mixer bowl and on a low speed beat in the egg replacer/milk mixture and vanilla.

  8. Beat the flour mix into the caramel in batches to form a dough.

  9. When fully incorporated beat the desiccated coconut into the caramel dough.

  10. Press the dough into the lined tin. It will be very stiff.

  11. Bake for 30 minutes until the dough is pulling away from the sides of the tin.

  12. Cool in the tin then turn out and cut into 2" squares.

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