Thursday, March 18, 2010

Blarney Stone Bars

We make these butterscotch bars for our St. Patrick’s Day dinner dessert every year.

½ cup butter, softened
¾ cup packed brown sugar
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract
¾ cup all-purpose flour
¾ cup quick-cooking oats
½ teaspoon baking powder
¼ teaspoon salt
¾ cup English toffee bits
1/3 cup chopped pecans
Vanilla frosting tinted with green food coloring (about ¾ cup frosting)

In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and vanilla. Combine flour, oats, baking powder and salt; add to the creamed mixture. Fold in the toffee bits and pecans. Spread into a greased 8-inch baking pan. Bake at 350°F for 20 to 24 minutes or until a toothpick comes out clean. Cool on a wire rack. Spread frosting over the bars. Cut into squares or diamond shapes.

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