Walnut Butterscotch Bars

by Tarla Dalal

Added to 93 cookbooks
This recipe has been viewed 3151 times

A butter cookie base topped with a walnut butterscotch mixture, baked till crisp and chewy.

Add your private note

Preparation Time : : 10 mins.
Cooking Time : : 30 mins.
Makes 18 bars.
Show me for servings

Ingredients

For the crust
1/2 cup butter
3 tbsp castor sugar
1 1/2 cups plain flour (maida)

For the topping
1/2 cup castor sugar
1/2 cup chopped walnuts (akhrot)
1/4 cup butter
1/4 cup cream
1/4 cup honey
1/2 tsp vanilla essence

Method

For the crust

Cream the butter and castor sugar in a bowl till light and fluffy.
Add the flour and knead gently into a soft dough, using cold water only if required.
Roll out into a large sheet and put in a 150 mm. x 200 mm. (6" x 8") baking tray.
Refrigerate for 15 minutes or till firm.
Prick the pastry with a fork at regular intervals and bake in a pre-heated oven at 180°C (360°F) for 10 minutes.
Remove from the oven and keep aside.

For the topping

Combine all the ingredients in a saucepan and cook over gentle heat for 4 to 5 minutes.

How to proceed

Pour the topping mixture over the half baked crust and spread it evenly over the surface.
Bake in a pre-heated oven at 200°C (400°F) for 20 minutes or till the topping is golden brown in colour. Remove from the oven.
While it is still warm, cut into rectangular bars of 25 mm. x 60 mm. (1" x 2 1/2").
Cool completely and store in an air-tight container.