I have a lot of posts in progress so I best get started. It is a snowy day here. We got a lot of snow throughout the night and it is not over yet.
Here is the view from my porch. The drooping tree is a River Birch that needs some snow knocked off its branches. I will be doing that later. We have a few more birches closer the the street so I will be busy today!
But back to the Scotch Bars. I found this recipe in magazine about tea. http://www.teatimemagazine.com/
The ingredients and method are the same as the original recipe but I changed the pan size because I like a thicker bar. This is a very rich bar and I ended up getting about 36 pieces from it. I love it with a strong cup of coffee in the afternoon. The bars keep really well. I think they are actually better the second and third day they are made. Go make a batch. They take very little time to make and you don't even have to get out your mixer!
Mm mm, look at that chocolaty richness.
Here is the recipe:
1 1/2 cups semisweet chocolate chips
1 can sweetened condensed milk
1 cup butter, plus 2 TBSP, melted
2 1/4 cups light brown sugar
2 cup flour
1/2 cup chopped pecans
1/2 cup coconut flakes
1 teaspoon salt
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees.
2. In a large microwave safe bowl, combine the chocolate chips, sweetened condensed milk, and 2 tablespoons melted butter. Microwave on high at 20 second intervals, stirring well with a spatula, until chocolate is melted and smooth.
3. In a separate bowl,combine the remaining one cup of melted butter, brown sugar, eggs, flour, pecans, coconut, salt and vanilla extract. Stir thoroughly with a wooden spoon to combine.
4. Spread approximately half of the dough on an ungreased 13x9x2 inch pan. Drizzle the chocolate mixture over the dough, then drop small spoonfuls of the remaining dough over the chocolate. Gently drag the back of the wooden spoon around the mixture creating a swirl pattern
5. Bake for 25 to 30 minutes or until the bars have a light golden brown color. Remove from oven and cool on a rack to room temperature. Cut into bars.