I spend the whole of yesterday baking and filling in some Christmas orders. Yay. It was only a few but at least it is more income for me 🙂 I usually wouldn’t post my recipes for things I sell on this site, but it took me so long to figure out and perfect this recipe that I feel happier sharing it to the world (and this is what makes me a terrible salesperson).

Here is the recipe below and I do hope that you will enjoy it as much as I did. 🙂

Cooling bars
Cooling bars

Perfect Butterscotch Recipe

1/2 cup butter, melted
1 1/4 cups brown sugar, loosely packed
1/2 cup glucose
2 eggs
1 teaspoon of vanilla

Dry ingredients (sift together)
2 cups flour minus 3 tablespoons
5 tablespoons of powdered milk
1/2 teaspoon baking powder
pinch of salt

3/4 cups of nuts, chopped (I used peanuts)

In a mixer (or in a bowl using a whisk), mix the butter and brown sugar. Once mixed thoroughly, bring in the glucose and mix as you can. Add the eggs in one at a time, then the teaspoon of vanilla.

Slowly add in the dry ingredients and mix thoroughly. Add half of the nuts.

In a 9 by 11 pan, butter the sides or use parchment paper. Then put in the mixture. It will be thick and gloopy and hard to spread. Top with the rest of the nuts and bake for about 50 minutes or until the edges are browning. The center should be a little soft since it will set more upon cooling. Slice 🙂

Ready for distribution
Ready for distribution

Tip: Though you don’t have to measure the butter since they come in premeasured form (with lines for the 1/2 cup measure, or just using a stick, use the 1/2 cup measure so it will be oiled. Then use the same cup to measure your glucose. It will save you pain. 🙂


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