Recipe - Butterscotch Heath Bar Biscotti

6 tablespoon Unsalted butter, melted
6 tablespoon Oil
One half cup White sugar
One fourth cup Light brown sugar
1 One half teaspoon Vanilla
1 teaspoon Butterscotch extract
3 Eggs, lightly beaten
3 cup Flour
1 Three fourths teaspoon Baking powder
One fourth teaspoon Salt
1 One half cup Heath Bar, coarsely chopped*
One half cup Whole pecans

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a
mixing bowl, cream the oil, butter, white and brown sugars together until
well blended. Stir in vanilla and butterscotch extracts. Blend in eggs. Mix
flour, baking powder and salt together and fold into batter. Fold in candy
bar pieces and pecans. Place batter on baking sheet (it will be thick and
a little sticky) and form into two 8" x 3" logs, flouring hands as needed
to shape dough. Bake until set, about 25 minutes. Cool for 15 minutes
before transferring to a board. Slice in 3/4" diagonal strips and place
back on baking sheet. Bake on one side about 12 minutes; turn over and bake
other side about 5 minutes. Cool well.

* Any chocolatecovered brittle toffee bar may be used. Coarse pieces work
better than "Heath Bar Chips," which are too small. Use Heath bar chunks,
chopped Toblerone bars, Snickers, or any chocolate

covered toffee bar for a decadent caramelflavored treat. Yield: 3648
biscotti.

Per serving: 500 Calories; 35g Fat (64% calories from fat); 23g Protein;

22g Carbohydrate; 130mg Cholesterol; 1053mg Sodium

Posted to recipeludigest Volume 01 Number 386 by P&S Gruenwald
sitm@ne.infi.net on Dec 19, 1997