Butterscotch Blondies

This recipe for Butterscotch Blondies from Land O' Lakes has been a standby for me for many years. I picked up the recipe one year when I was doing an assortment of bars for Christmas boxes. It earned a firm place in my repertoire and is an easy choice when I need to bring a treat to a potluck or party but am short on time. It's one of those recipes -- like my Ginger Molasses Cookies -- that tastes so much better than you would assume from just reading the recipe.

Butterscotch Blondies

Note:  This recipe can also be made in an 8 x 8 square pan, although it may require a little more time in the oven. Double the recipe if you'd like to make a 13 x 9 pan, and increase cooking time by 5 to 10 minutes.

adapted from Land O' Lakes

1 1/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup LAND O LAKES® Butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar, firmly packed

1 egg

1/2 tsp vanilla extract

1 cup (about 1/2 bag) butterscotch morsels

Preheat oven to 350°F. Grease a 9-inch square baking pan. Sift together flour,

baking soda and salt. Set aside.

In a bowl, with an electric mixer at medium speed, beat butter with sugar and brown

sugar until fluffy. Add egg and vanilla and beat well. Gradually add dry ingredients,

beating on low speed until thoroughly combined.

Spread batter in prepared baking pan. Sprinkle butterscotch pieces evenly over top.

Bake 5 minutes or just until butterscotch is shiny and soft. With knife, swirl pieces

into batter to create a marbled effect. Return to oven and bake 15 to 20 minutes

longer, or until set. Cool on wire rack; cut into bars.

Yields: 16 bars