| I always look for "easy" and "delicious" for workshop preparation. This recipe meets both criteria
Pecan Buttercrunch Squares
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1/4 pound sweet butter |
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6 oz. semi-sweet- chocolate bits |
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1 14 oz. can sweetened condensed milk |
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2 cups pecan halves |
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1 1/4 cups graham cracker crumbs |
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6 oz. butterscotch chips |
Line sides and bottom of 9 X 13 inch pan with foil. Preheat oven to 350. Melt butter and pour into lined pan. Sprinkle crumbs over butter. Sprinkle chocolate and butterscotch chips over base. Pour condensed milk over top. Cover with pecan halves. Bake 5 minutes, then reach into oven and press nuts down so they won't fall off later. Bake another 20-25 minutes, until milk has turned golden brown in color. Cool to room temperature, then refrigerate 1 - 2 hours before cutting.
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