Butterscotch Squares as we call them, have been around as a staple in our family for as long as I can remember. We have had them over the years as an easy weeknight dessert, for picnics, gatherings, parties and more. One of the easiest dessert bars to whip up, you can add chocolate chips melted on top, toasted nuts, cranberries, or just plain... they are absolutely delicious!
This gluten free version is adapted from the original recipe of my Mom's .
Enjoy! :)
I will try and add an actual photo of Butterscotch Squares soon... it gives me a good excuse to make them soon too! The above photo is from a fundraising bake sale that I did for my friend. :)
Oven *350
1/2 c softened Butter
2c Brown Sugar
2 Eggs
1 3/4 cup Pamela's Baking and Pancake Mix
(You can substitute your favorite gluten free mix, but I like the Pamela's Baking and Pancake Mix best)
1/3 c Coconut Flour
2 tsp Baking Powder
3/4 tsp Salt
1 1/2 tsp Vanilla
Super easy, I do it in a large bowl, by hand. No need to get out a mixer...
Just stir softened butter and sugar, then mix in egg. Add all the rest of the ingredients until incorporated.
Put into a greased and gf floured pan and bake at 350*
Here's the thing though...
If you use a regular 9x13 inch pan, bake for only 22 minutes!
If you use a deeper and thicker pan like I sometimes use (8 1/2" x 3") then bake for approx. 42-45 minutes.
This version will be thicker and gooey-er but the original pan size is chewy and gorgeous too!
Let them sit and cool a while before cutting.
If you want to top with chocolate than as soon as they come out of the oven pour about 1/2 a bag of chocolate chips over the top and let them melt... spread with a spatula or the back of a spoon when they are all melty. You can leave them like that or top with toasted nuts, dried fruit... whatever your imagination and your tummy likes!
Also, if you want these to be non-gluten free and use regular flour, just omit the Pamela's and the coconut flour and use 2 cups of all purpose flour - wah-lah!!
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