Tuesday, July 20, 2010

Pineapple + Butterscotch = The Perfect Combo!

Pineapples make me think of sitting on a warm tropical beach and since it's closer to winter weather here in SF, I can only bake and dream! I found this recipe for Pineapple Butterscotch Bars from the Dole website and thought I'd give it a try since I've never thought of that combination before. I tweaked the recipe just a bit to make a smaller batch and they came out perfect! The butterscotch chips weren't too sweet at all and went really well with the refreshing taste of the pineapples. The walnuts added a nice lil crunch too. Perfect summer snacks except that we're not having summer weather right now! :(

Ingredients: (9 Bars)

1-1/2 c all-purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1/2 c butter, softened
1/2 c packed brown sugar
1/4 c granulated sugar
2 eggs
1/2 tsp vanilla extract
10 oz (1/2 of a 20 oz can) crushed pineapple, drained
1/2 c butterscotch chips
1/4 c chopped walnuts


1. Preheat oven to 350°F. Spray an 8x8-ich baking pan with cooking spray. Combine flour, baking powder and salt in small bowl; set aside.

2. Beat together butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs and vanilla; beat until blended. Stir in crushed pineapple. Stir in flour mixture, butterscotch chips and nuts until blended.

3. Pour into prepared baking pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Dust cooled cake with powdered sugar, if desired. Cut into squares.

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