Chocolate chip cookies move over, the neighbors will know that you are baking, they can smell the flavors of your home kitchen; pumpkin pie spice, maple syrup, brown sugar; need I say more?
Yes, my sweet Mara was my assistant baker, smile!
Prep and Bake Time: 35 minutes
Approximate Cost: $7.26 or .30 cents per bar
Servings: 24 bars
2 cups of packed light brown sugar ($1.39)
2 cups of self-rising flour (you can also substitute for 1-to-1 gluten free flour ($1.15)
1 stick of melted unsalted butter (or 1 cup) ($1.21)
3 medium size eggs at room temperature (.38)
½ tsp. of pure maple syrup (.50)
1/8 tsp. pumpkin pie spice (.15)
1 cup of Nestle Butterscotch Morsels (Walmart: $2.48)
A pinch of Sea Salt
Grease a 13 x 9 x 2-inch baking pan and set aside.
Pre heat the oven to 350 degrees.
In a large bowl beat the melted butter and sugar.
Beat the eggs and add them to the butter/sugar mix. Beat some more.
Add the maple syrup, pumpkin pie spice and sea salt.
Slowly add the flour and beat well, however, do not over beat.
Add the Butterscotch Morsels and fold.
Pour the mix into the pre-greased baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let it cool. When warm, cut into bars.
When completely cool, sprinkle powdered sugar on top.
It should make 24 bars.
NOTE: This mix will look like a “heavy dough” instead of a cookie/cake mix, it’s not smooth, so give your muscles a good workout!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.