There are few things I love more than a plate of Butterscotch Squares. They’re sweet, chewy, a little bit nutty, and absolutely irresistible. I first came across these delightful treats when I was a child. My grandmother, a remarkable cook, used to bake these squares for every family gathering. It’s a recipe she inherited from her mother, and one that I’m proud to continue. Butterscotch squares are a classic dessert that never goes out of style. They’re simple to make, requiring just a few basic ingredients, yet they’re rich in flavor and texture. The recipe I’m sharing with you today is the same one my grandmother used, with a few minor tweaks for modern tastes. I hope you enjoy making and eating these Butterscotch Squares as much as I do!
Ingredients
- 1 lb. margarine or butter
- 2 lb. 8 oz. brown sugar
- 10 eggs (1 lb.)
- 1 Tbsp. vanilla
- 1 lb. 8 oz. flour (all-purpose)
- 2 Tbsp. baking powder
- 1 tsp. salt
- 12 oz. nuts, chopped (optional)
Baking Instructions
- Cream margarine and sugar on medium speed for 5 minutes.
- Add eggs, one at a time, and vanilla.
- Mix on low speed until blended. Combine dry ingredients.
- Add to creamed mixture.
- Mix on low speed until blended.
- Add nuts; mix to blend.
- Spread mixture evenly in 2 greased 12 x 18 x 2-inch baking pans.
- Bake at 325° for 25 minutes.
- Cut 5 x 6-inch.
- Yield:
- 60 portions.
Calorie: 250
Total cooking time: 40 minutes
Difficulty level: Easy
An Epic Saga of Butterscotch Squares
I’ve been known to whip up a storm in the kitchen, but one day I decided to take on the Herculean task of making Butterscotch Squares. A recipe that calls for a whole pound of margarine or butter, 2 pounds 8 ounces of brown sugar, 10 eggs, and a tablespoon of vanilla? I thought, heck, why not? I may not have a culinary degree, but I do have an unwavering love for all things sweet!
The Butter-Margarine Dilemma
First, came the great butter-margarine debate. I stared at the tub of margarine and the stick of butter for a solid 10 minutes before choosing butter, because, let’s be honest, butter makes everything better. The recipe said to “cream margarine and sugar on medium speed for 5 minutes,” so I dutifully set my timer. While the mixer was whirring, I discovered that watching butter and brown sugar blend together is as exciting as watching paint dry.
Eggs-actly What You Need
Next, it was time to add the eggs – all 10 of them. Yes, you read that right. TEN eggs. I almost felt like a chicken myself, laying all those eggs into the mixture. Then, in went the vanilla, and I was feeling pretty good about myself.
Flour Power and Other Dry Humor
Now, it was time to combine the dry ingredients. Flour, baking powder, and salt – the holy trinity of baking. After mixing those together, I combined them with the butter-sugar-egg-vanilla concoction.
I must admit, there was a moment of panic when I thought I’d turned my kitchen into a winter wonderland with a dusting of flour everywhere. But, hey, at least my mixer and I were having a white Christmas in April!
To Nut or Not to Nut
The recipe calls for 12 oz. of chopped nuts, but they’re optional. I decided to chuck them in because, well, I’m nuts about nuts. Now, here’s a pro tip for you: chopping nuts can be therapeutic when you imagine them as your worst enemy. I won’t say whose face I was picturing (just kidding, it was my old math teacher).
The Final Showdown
After all the mixing and blending, it was time to spread the mixture evenly into two 12 x 18 x 2-inch baking pans. Now, I don’t know about you, but “evenly” is a very subjective term in my kitchen. Anyway, after what felt like a minor arm workout, into the oven they went at 325° for 25 minutes.
Butterscotch Squares: Mission Accomplished
Finally, after an agonizing wait, the squares were ready to be cut. Yield: 60 portions. That’s right, 60. I had enough Butterscotch Squares to feed an army. Or, you know, me for three days.
And that, my friends, is the epic saga of the Butterscotch Squares. It was a tale of butter, brown sugar, eggs, vanilla, flour, baking powder, salt, and nuts. It was a journey of laughter, despair, and triumph. But most importantly, it was a story of love – love for baking, and of course, love for Butterscotch Squares.
