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Butterscotch-Heath Bar Biscotti

Posted by on Dec. 15, 2008 at 6:40 AM
  • 1 Replies
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Butterscotch-Heath Bar Biscotti

1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons vanilla extract
1 teaspoon butterscotch extract
3 eggs, lightly beaten
3 cups all-purpose flour
1 3/4 teaspoons baking powder
Pinch of salt
1 1/2 cups coarsely chopped Heath bars
1/2 cup whole pecans

Preheat oven to 350 degrees F. Line a large baking sheet with
parchment paper.

In a mixing bowl, cream the oil, granulated and brown sugars together
until well blended. Stir in vanilla and butterscotch extracts. Blend
in eggs.

Mix flour, baking powder and salt together and then fold into batter.
Fold in candy bar pieces and pecans. Place batter on baking sheet (it
will be thick and a little sticky) and, wetting hands if necessary to
ease the shaping, form batter into two logs, each about 10 to 12
inches long, 2 1/2 to 3 1/2 inches in diameter. Bake in preheated
oven until set, about 25 minutes. Cool very thoroughly.

Baker's Trick: For ultra-thin biscotti that are easily cut, after the
first baking, wrap each log of baked biscotti and freeze overnight.
Next day, slice as thin as you wish and bake the second requisite
time to brown, as follows: Slice in diagonal strips (about 1/2 to 3/4
inch wide) and return to baking sheet. Bake in preheated 350 degree F
oven first on one side, about 12 minutes, then turn over and bake
other side about 5 minutes. Cool well. Any brand of chocolate covered
brickle or toffee bar can be used. Coarse pieces work better than
Heath Bar Chips, which are too small.

Makes 36 to 48 biscotti.

 


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by on Dec. 15, 2008 at 6:40 AM
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Replies (1-1):
Lacey1012
by on Dec. 15, 2008 at 8:16 AM

I love making biscotti...and I plan on making some for gift baskets for Christmas--and I think this might be a version I make.

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