Day 70: Butterscotch Blondies

Yield: 1 9x13 inch pan
Time (Start to Finish): 30 min

Ingredients:
1 cup dark or light brown sugar
¾ stick butter

1 egg

1 cup chopped pecans
¾ cup coconut

1 cup flour
½ tsp salt
1 tsp baking powder
1 tsp vanilla

1 bag butterscotch chips

Directions:
1. Preheat oven to 350F
2. Grease a 9x13 casserole dish
3. In a bowl mix the flour, salt, baking powder
4. In a saucepan, melt the butter with the brown sugar
5. When its all melted together, remove from heat add the egg and stir
6. Then add the pecans and coconut
7. Add to the dry ingredients, and add the vanilla
8. Spread onto the bottom of the pan, it will be thin. You can make them in a smaller pan to make them thicker
9. Sprinkle on the bag of butterscotch chips and bake in the oven until a knife comes out clean, about 20 min

Rating: 4 strawberries
Notes: this is also a Meghan idea, and I added the pecans and coconut. She is a smart one, and a fun person to cook with! These were made for 2 reasons. One was it was her new roomies birthday, and also for wayne, a handball friend of my dad’s that asks me every time he sees me where his cookies are. He likes my cooking! He fled Portland before we could give them to him though, but we enjoyed them and so did birthday boy Melvin. I thought they might be too sweet with all the butterscotch chips, but it actually turned out quite well. Its hard to find time to cook when on vacation, let me tell you…but Meghan really helped me out.