Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Scotch Bars




Source of Recipe


Source: Cooking Light magazine, October 2001 issue.


List of Ingredients




1/2 cup all purpose flour
1 cup graham cracker crumbs
2/3 cup packed brown sugar
1/3 cup quick cooking oats
1/3 cup butterscotch morsels
1 tsp. baking powder
1 Tblsp. vegetable oil
1-1/2 tsp. vanilla extract
2 large egg whites
Cooking spray
1 Tblsp. powdered sugar


Recipe



Preheat oven 350� F. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, graham cracker crumbs, brown sugar, oats and baking powder, stirring with a whisk. Set aside. Combine oil, vanilla, and egg whites, and add to the flour mixture, stirring just until blended. Stir in butterscotch morsels. Lightly coat hands with cooking spray (don�t skip this direction! it's sticky!)

Press batter evenly into an 8-inch square baking pan coated with cooking spray. Bake at 350� F. for 18 minutes or until a wooden pick inserted in the center comes clean. Cool in pan on a wire rack. Sift powdered sugar over top.